Improving Quality and Nutritional Benefits of Tomatoes

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Tomato fruit quality for the fresh market has been improved for over 30 years (Causse et al., 2001). Fruit quality was divided in to two parts, internal quality, and external quality (Mata, 2000). Mata (2000) also indicated that a wide range of tomato currently available in the market were of high yield and extraordinary external quality. Tomato fruit contribute to nutrition worldwide, and contain diverse antioxidant molecules (Sacco et al., 2013). Fruit quality of tomato is very important attribute for the cultivated tomato. That good quality may contribute to a reduction in the risk of certain type of cancer and cardiovascular diseases (Causse et al., 2003).
Tomato fruit qualities were always targeted in breeding, and included organoleptic …show more content…

Tomato fruit containing Vitamin C (ascorbic acid) play a key role in delaying the pathogenesis of a variety of deteriorating diseases such as cardiovascular diseases (Adalid et al., 2010), cancers, and neurological disorders (Galiana et al., 2006). Nutritional value is related to high content of antioxidants (mainly from vitamin C and carotenoids). However, tomato breeders continue to try and improve nutrition quality. Soluble solid content of tomato fruit represents 60% of dry matter in ripe fruits (Galiana et al., 2006). The shelf-life of tomato fruit is critical for marketing, transportation and domestic use (Adhi et al., 2013). Fruit shelf-life depends on both genetic factors, and also environmental factors, such as temperature (Adhi et al., 2013). Traits proposed by breeders to improve shelf life before consumption include pericarp thickness, fruit firmness, and number of locules.
Yield increase of hybrid varieties was accompanied by an increase in fruit weight, fruit number. Fruit number played greater role that fruit weight in improving marketable yield of tomato hybrids (Garg et al.,

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