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Editorial: Advances in Tomato and Tomato Compounds Research and Technology

2022Other Open access
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dc.contributor.authorPinela, José
dc.contributor.authorPetropoulos, Spyridon
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-01-05T16:57:43Z
dc.date.available2023-01-05T16:57:43Z
dc.date.issued2022
dc.description.abstractTomato is the fruit of Solanum lycopersicum L., a Solanaceae crop of worldwide economic importance. Today, there are a large number of tomato cultivars and local varieties with different morphological and sensory characteristics, as well as a wide range of tomato-based foods. These are great dietary sources of micronutrients and bioactive compounds, such as lycopene, vitamins, minerals, and phenolic compounds, which have been linked to many health-promoting effects (1). Several pre- and postharvest efforts have been made to improve the quality of tomato fruit and derived food products, as both tomato production and processing are being carried out under more sustainable and innovative practices. This Research Topic features 12 papers covering relevant subjects, including the production and processing of tomatoes and tomato-based foods and ingredients, as well as the bioaccessibility and health-promoting effects of tomato bioactive compounds. Traditional varieties represent an important component of agricultural biodiversity and play a vital role in the sustainability and security of the agri-food system (2). In this sense, Raigón et al. characterized morphological, nutritional, and chemical characteristics of twoMalacara tomato cultivars (with red and yellow fruits) grown under organic farming conditions. This type of cultivars (“Cuelga”) originates from Sierra de Cádiz, Spain, is cultivated and harvested during the summer and tomato trusses are hung from beams in the farmhouses for consumption during the winter; hence the name “Cuelga” which stands for hanging. Themain differences among these small, pallid tomatoes were mainly related to morphological parameters, but also to fiber, minerals (Fe, Mg, Ca), and lycopene contents. 2-Phenylethanol was detected in both Malacara cultivars, and the low concentration of aldehydes in this varietal type could be related to its long shelf-life.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021) and to FCT for the contracts of JP (CEECIND/01011/2018) and LB (CEEC Institutional).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinela, José; Petropoulos, Isabelle; Barros, Lillian (2022). Advances in Tomato and Tomato Compounds Research and Technology. Frontiers. ISSN 2296-861X, p. 1-3pt_PT
dc.identifier.doi10.3389/fnut.2022.1018498pt_PT
dc.identifier.eissn2296-861X
dc.identifier.urihttp://hdl.handle.net/10198/26341
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSolanum lycopersicum L.pt_PT
dc.subjectNutritional qualitypt_PT
dc.subjectFlavor qualitypt_PT
dc.subjectProcessingpt_PT
dc.subjectLycopenept_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectHealth benefitspt_PT
dc.subjectResearch Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food sciencept_PT
dc.titleEditorial: Advances in Tomato and Tomato Compounds Research and Technologypt_PT
dc.typeother
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.endPage3pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFrontiers in Nutritionpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePinela
person.familyNameBarros
person.givenNameJosé
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeotherpt_PT
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