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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Authors: Siddiqui, M. W., Lara Ayala, Isabel, Ilahy, Riadh, Tlili, Imen, Ali, Asagar, Homa, Fozia, Prasad, Kamlesh, Deshi, Vinayak, Lenucci, Marcelo Salvatore, Hdider, Chafik
Format: article
Status:Versión aceptada para publicación
Publication Date:2018
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/65235
Online Access:https://doi.org/10.1111/1541-4337.12395
http://hdl.handle.net/10459.1/65235
Access Level:Open access
Keyword:Cold storage
cuticle
cutin
Prunus avium L.
Postharvest
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repository_id_str
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:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)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:recercat.cat:10459.1/652352026-05-29T05:05:01Z
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:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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