Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes

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 Me...

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Autores: Siddiqui, M. W., Lara Ayala, Isabel, Ilahy, Riadh, Tlili, Imen, Ali, Asagar, Homa, Fozia, Prasad, Kamlesh, Deshi, Vinayak, Lenucci, Marcelo Salvatore, Hdider, Chafik
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/65235
Acceso en línea:https://doi.org/10.1111/1541-4337.12395
http://hdl.handle.net/10459.1/65235
Access Level:acceso abierto
Palabra clave:Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
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spelling Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoesSiddiqui, M. W.Lara Ayala, IsabelIlahy, RiadhTlili, ImenAli, AsagarHoma, FoziaPrasad, KamleshDeshi, VinayakLenucci, Marcelo SalvatoreHdider, ChafikCold storagecuticlecutinPrunus avium L.PostharvestTomato (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.Wiley2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1111/1541-4337.12395http://hdl.handle.net/10459.1/65235reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésVersió postprint del document publicat a: https://doi.org/10.1111/1541-4337.12395Comprehensive Reviews In Food Science And Food Safety, 2018, vol. 17, p. 1540-1560(c) Institute of Food Technologists, 2018info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/652352026-06-24T12:42:17Z
dc.title.none.fl_str_mv Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
title Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
spellingShingle Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
Siddiqui, M. W.
Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
title_short Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
title_full Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
title_fullStr Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
title_full_unstemmed Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
title_sort Dynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
dc.creator.none.fl_str_mv Siddiqui, M. W.
Lara Ayala, Isabel
Ilahy, Riadh
Tlili, Imen
Ali, Asagar
Homa, Fozia
Prasad, Kamlesh
Deshi, Vinayak
Lenucci, Marcelo Salvatore
Hdider, Chafik
author Siddiqui, M. W.
author_facet Siddiqui, M. W.
Lara Ayala, Isabel
Ilahy, Riadh
Tlili, Imen
Ali, Asagar
Homa, Fozia
Prasad, Kamlesh
Deshi, Vinayak
Lenucci, Marcelo Salvatore
Hdider, Chafik
author_role author
author2 Lara Ayala, Isabel
Ilahy, Riadh
Tlili, Imen
Ali, Asagar
Homa, Fozia
Prasad, Kamlesh
Deshi, Vinayak
Lenucci, Marcelo Salvatore
Hdider, Chafik
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
topic Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1111/1541-4337.12395
http://hdl.handle.net/10459.1/65235
url https://doi.org/10.1111/1541-4337.12395
http://hdl.handle.net/10459.1/65235
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1111/1541-4337.12395
Comprehensive Reviews In Food Science And Food Safety, 2018, vol. 17, p. 1540-1560
dc.rights.none.fl_str_mv (c) Institute of Food Technologists, 2018
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Institute of Food Technologists, 2018
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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