Breeding Tomato for Quality and Processing Attributes

Abstract

Once considered inedible, the tomato has become one of the most popular and extensively consumed vegetable crops, with an annual world production approaching 61 million MT (FAO Production Year Book 1986). In the U.S.A. alone the extent of consumption is such that as a fresh commodity and as processed product tomato represents a major vegetable source of essential nutrients (Rick 1978). In addition, to raw tomatoes which are eaten directly as a raw vegetable or added to other food items such as salads, sandwiches and other forms of fast food, a variety of processed products such as paste, whole peeled tomatoes, diced products, and various forms of juices and soups are increasingly gaining acceptance. The tomato products juice, catsup, sauce, soup and paste have become an integral part of the diet. The improvement of the tomato through breeding for nutritional quality and processing attributes is being vigorously pursued worldwide.