The constituents of tomato fruit — the influence of environment, nutrition, and genotype

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Abstract
It is proposed to describe briefly the rise in popularity of the tomato during the 20th century to become the world's fourth most significant fruit, making an important contribution to human nutrition. The grading standards for fruit used in various major tomato‐producing countries will be outlined. A major part of the review will be devoted to describing changes in compositionduring the maturation, ripening, preservation, and storage of good quality tomatoes especially as regards carbohydrates, organic and amino acids, proteins, steroids, pigments, minerals, and the lipids, volatiles, and other minor constituents. A range within which composition should normally fall will be given. Additionally, the effects on composition of environment, cultivar, nutrition, and physiological disorders inter alia will be described. How new growing methods and genetic manipulation could influence the tomato of the future will also be considered.

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