Agriculture Reference
In-Depth Information
Chapter 7
Tomato Fruit Quality from Organic and Conventional
Production
Ilić S. Zoran, Kapoulas Nikolaos and Šunić Ljubomir
Additional information is available at the end of the chapter
http://dx.doi.org/10.5772/58239
1. Introduction
The tomato (
Solanum lycopersicum
L.) is one of the world's most important vegetables, with an
estimated total production of about 159.347 million tonnes in 2011 (FAOSTAT 2011). It is the
second most widely consumed vegetable after the potato [1]. Tomatoes are important not only
because of the large amount consumed, but also because of their high health and nutritional
contributions to humans. The tomato processing industry has made tremendous advances,
developing many forms of tomato-based foods, such as sauces, catsup (ketchup), puree, pastes,
soups, juices and juice blends, and canned tomatoes either whole or in diced, sliced, quartered
or stewed form [2]. The tomato's attractive color and flavor have made it a dietary staple in
many parts of the world. Nutritional considerations also bring the tomato to the forefront.
In the human diet, it is an important source of micronutrients, certain minerals (notably
potassium) and carboxylic acids, including ascorbic, citric, malic, fumaric and oxalic acids [3;
4]. Tomatoes and tomato products are rich in food components that are antioxidant and
considered to be a source of carotenoids, in particular lycopene and phenolic compounds [5;
6; 7; 8], but low in fat and calories, as well as being cholesterol-free. Most importantly, tomato
consumption has been shown to reduce the risks of cardiovascular disease and certain types
of cancer, such as cancers of prostate, lung and stomach [9]. The health promoting benefits of
tomatoes and tomato products have been attributed mostly to the significant amount of
lycopene contained. The results of various studies suggest that lycopene plays a role in the
prevention of different health issues, cardiovascular disorders, digestive tract tumors and in
inhibiting prostate carcinoma cell proliferation in humans [10].
As a potent antioxidant, lycopene is presently marketed as a fortified nutritional supplement
[2]. Another carotenoid, β-carotene, a precursor of vitamin A, is also abundant in tomato. The
carotenoid content of tomatoes is affected by cultural practices on one side - genotype and
