Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 con...

Tomatoes are a globally cultivated and popular vegetable. The output quality of tomatoes significantly influenced by the use organic fertilizers. It was discovered that fertilizers increase tomato productivity improve fruit quality. influence on yield is shown to be complex dependent soil matter, total nitrogen, kinds, other variables. In this review paper, we evaluated 769 data sets from 107 r...

The CRISPR gene-editing (GE) breeding method is used to increase the resilience of high-yielding tomato cultivars against pests and diseases, reducing crop protection requirements. This study investigated consumers’ willingness buy GE tomatoes in a repeated discrete-choice experiment. We observed strong positive effect providing information on technology, while sensory experience visit greenhou...

Presence of phytochrome in two kinds of tomatoes (Lycopersicon esculentum Mill.), the yellow lutescent strain and cherry tomatoes (L. esculentum Mill. var. cerasiformecv. Red Cherry), was established by measuring the absorption difference spectra of the whole fruit after irradiation with red and with far red light. Phytochrome content was determined in yellow lutescent tomatoes and decreased gr...

This study was conducted with the objective of testing the hypothesis that tomato fruits from organic farming accumulate more nutritional compounds, such as phenolics and vitamin C as a consequence of the stressing conditions associated with farming system. Growth was reduced in fruits from organic farming while titratable acidity, the soluble solids content and the concentrations in vitamin C ...

Due to the randomicity of the natural growth of tomatoes in greenhouses and different storage days for market needs, it is difficult to find appropriate methodologies for certain ripe-tomato-harvesting robot systems. This paper proposes a novel approach for recognizing ripe tomatoes from the natural background in greenhouses and extracting abscission points after color segmentation for autonomo...

BACKGROUND During harvest and transportation, processing tomatoes are exposed to elevated temperatures, compression and vibration in the harvester and truck, making them prone to bruising. The objective of this study was to determine how bruising and exposure to high temperatures affect pectin methylesterase (PME) activation and the textural quality of tomato juice. RESULTS Tomatoes were both...

A nondestructive optical method for determining the soluble solids content of fresh whole tomatoes was investigated. The method, based upon near infrared spectrophotometric techniques, could predict the soluble solids content of tomatoes (r 5 0.92, SEC 5 0.277Brix). Tomatoes from more than 30 popular fresh market cultivars at stages of maturity from mature green to ripe red fruit were studied.