Siddiqui Mohammed Wasim, Lara Isabel, Ilahy Riadh, Tlili Imen, Ali Asgar, Homa Fozia, Prasad Kamlesh, Deshi Vinayak, Lenucci Marcello Salvatore, Hdider Chafik
Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India.
Dept. de Quı́mica, Unitat de Postcollita-XaRTA, Univ. de Lleida, Rovira Roure 191, 25198 Lleida, Spain.
Compr Rev Food Sci Food Saf. 2018 Nov;17(6):1540-1560. doi: 10.1111/1541-4337.12395. Epub 2018 Oct 7.
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.
番茄（Solanum lycopersicon L.）果实富含多种营养物质、维生素和促进健康的分子。新鲜番茄是地中海美食的重要组成部分，与世界其他地区的人群相比，食用番茄被认为对降低地中海人群某些慢性病的发病率有很大贡献。不幸的是，番茄果实极易腐烂，导致重大经济损失，并给储存、物流和供应管理带来挑战。本综述总结了目前关于番茄果实采后一些重要的促进健康和食用品质特性的知识，并强调了根据收获时的成熟阶段以及对采后处理的反应，所考虑的特性在采后演变中存在显著的品种间差异。它还表明需要根据每个特定基因型的特点调整采后程序，以保持新鲜产品的最佳品质。
