Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes

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Tomato (Solanum lycopersiconL.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.
Autores: 
Mohammed Wasim Siddiqui
Autores: 
Isabel Lara
Autores: 
Riadh Ilahy
Autores: 
Imen Tlili
Autores: 
Asgar Ali
Autores: 
Fozia Homa
Autores: 
Kamlesh Prasad
Autores: 
Vinayak Deshi
Autores: 
Marcello Salvatore Lenucci
Autores: 
Chafik Hdider
Editora: 
Comprehensive Reviews in Food Science and Food Safety
Año: 
2018