Advances in Tomato and Tomato Compounds Research and Technology

The tomato is the edible fruit of Solanum lycopersicum L., a plant belonging to the economically important Solanaceae family and one of the most important vegetable crops worldwide. There are currently a large number of tomato cultivars with different morphological and sensorial characteristics and tomato-based foods whose consumption brings health benefits linked to bioactive constituents such as lycopene, vitamins, polyphenols, minerals and lectins.

Since tomato cultivation is an important economic activity in many countries, strategic efforts have been made to mitigate production constraints that limit the overall yield and quality. Researchers are developing and applying a varieties of novel techniques to improve tomato germplasm, obtain rapid genetic gains, and breed for varieties with higher resistance to stress factors and diseases. In addition, tomatoes and tomato-based foods have benefiting from recent advances in processing and preservation technologies, which are more efficient and result in higher quality products. Therefore, both tomato production and processing are being carried out under more sustainable practices, and remain as goals for the future.

The valorization of agro-industrial by-products from the tomato crop has also been subject of recent studies that aim to recover high added-value compounds for application in the food, pharmaceutical and biotechnological sectors, among others, following the current trends of circularity and sustainable development. The biological properties of these compounds continue to be explored, as well as their bioavailability and health-promoting effects. Complementary studies that demonstrate its effectiveness at the in vivo level and the impact of tomato-rich diets on different disorders and health conditions are still needed to fill the existing gaps in knowledge.
This Research Topic aims to provide a comprehensive overview on recent advances and knowledge on sustainable production and processing of tomatoes and tomato-based foods and their bioavailability, bioactivity and health-promoting effects. We welcome the submission of original research and review articles that will provide an update in this field of research so comprehensive and relevant worldwide.