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Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes

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Abstract

The chemical contituents are concerned in the quality of tomato fruit in respect to color, texture, flavor, nutritive value, and wholesomeness. In general, high sugar contents, redness of color, and firm texture are associated with prominence of rich flavor. Biochemical changes as influenced by growth, maturation, and environment of tomato fruit are discussed.

Zusammenfassung

Die Qualität der Tomatenfrucht wird chemisch bestimmt durch Farbe, Festigkeit, durch Geruch und Geschmack, durch Nährwert und Bekömmlichkeit. Im algemeinen korrellieren hoher Zuckergehalt, intensive Rotfärbung und Festigkeit der Frucht mit Vorhandensein eines vollen Armas.

Biochemische Veränderungen bedingt durch Wachtums, Reife und Umwelt der Tomatenfrucht werden diskutiert.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Utah State University, Logan, Utah, USA

    D. K. Salunkhe

  2. Department of Food Science, University of Alberta, Edmonton, Alberta, Canada

    S. J. Jadhav

  3. Huxley College of Environmental Studies, Western Washington State College, Bellingham, Washington, USA

    M. H. Yu

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  1. D. K. Salunkhe
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  3. M. H. Yu
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Salunkhe, D.K., Jadhav, S.J. & Yu, M.H. Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes. Plant Food Hum Nutr 24, 85–113 (1974). https://doi.org/10.1007/BF01092727

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