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Comprehensive reviews in food science and food safety
Nov, 2018;17 (6): 1540-1560.

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

Mohammed Wasim Siddiqui, Isabel Lara, Riadh Ilahy, Imen Tlili, Asgar Ali, Fozia Homa, Kamlesh Prasad, Vinayak Deshi, Marcello Salvatore Lenucci, Chafik Hdider
Author Information
  1. Mohammed Wasim Siddiqui: Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India. ORCID
  2. Isabel Lara: Dept. de Quı́mica, Unitat de Postcollita-XaRTA, Univ. de Lleida, Rovira Roure 191, 25198 Lleida, Spain.
  3. Riadh Ilahy: Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia.
  4. Imen Tlili: Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia.
  5. Asgar Ali: Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The Univ. of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia.
  6. Fozia Homa: Dept. of Statistics, Mathematics, and Computer Appplication, Bihar Agricultural University, Sabour - 813210, Bhagalpur, Bihar, India.
  7. Kamlesh Prasad: Dept. of Food Engineering and Technology, Sant Longowal Inst. of Engineering and Technology, Longowal - 148106, Punjab, India. ORCID
  8. Vinayak Deshi: Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India.
  9. Marcello Salvatore Lenucci: Dipt. di Scienze e Tecnologie Biologiche ed Ambientali, Univ. del Salento (DiSTeBA), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
  10. Chafik Hdider: Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia.
PMID: 33350145 DOI: 10.1111/1541-4337.12395

Abstract

Tomato (Solanum lycopersicon L.) 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.

Keywords

eating quality health-promoting properties physical attributes postharvest tomato

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