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dc.contributor.authorSiddiqui, M. W.
dc.contributor.authorLara Ayala, Isabel
dc.contributor.authorIlahy, Riadh
dc.contributor.authorTlili, Imen
dc.contributor.authorAli, Asagar
dc.contributor.authorHoma, Fozia
dc.contributor.authorPrasad, Kamlesh
dc.contributor.authorDeshi, Vinayak
dc.contributor.authorLenucci, Marcelo Salvatore
dc.contributor.authorHdider, Chafik
dc.date.accessioned2018-11-29T13:10:43Z
dc.date.issued2018
dc.identifier.issn1541-4337
dc.identifier.urihttp://hdl.handle.net/10459.1/65235
dc.description.abstractTomato (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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherWiley
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1111/1541-4337.12395
dc.relation.ispartofComprehensive Reviews In Food Science And Food Safety, 2018, vol. 17, p. 1540-1560
dc.rights(c) Institute of Food Technologists, 2018
dc.subjectCold storage
dc.subjectcuticle
dc.subjectcutin
dc.subjectPrunus avium L.
dc.subjectPostharvest
dc.titleDynamic changes in health-promoting properties and eating quality during off-vine ripening of tomatoes
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-11-29T13:10:45Z
dc.identifier.idgrec027644
dc.type.versionacceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccess
dc.identifier.doihttps://doi.org/10.1111/1541-4337.12395
dc.date.embargoEndDate2019-10-01


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