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Genotypic Variation in Tomatoes Affecting Processing and Antioxidant Attributes

Tomatoes are widely consumed either raw or after processing and can provide a significant proportion of the total antioxidants in the diet associated with beneficial health properties. Over the last two or three decades an increasing interest for processing and antioxidant attributes in tomatoes has arisen. The screening of processing attributes of tomatoes is subject of a large number of articles; however, special interest has been addressed to the biochemical composition. The postharvest and industrial processing of tomato in tomato-based products includes several steps. Processing and antioxidant characteristics of the raw fruit are important considering the processing steps and final product. To respond to consumer and industrial complaints, breeders should know the range of genetic variability available in tomato resources, including local genotypes, for improving the mentioned attributes. Characterization and conservation of traditional and modern varieties is a major goal for their preservation and utilization. The bioactive contents have an impact on the processed destines so their stability must be contemplated while selecting the tomato fruits for processing. The endeavor of this review was to examine comprehensively the variation in processing and antioxidant attributes among tomatoes. Role of tomato peel in terms of bioactive contents and information on high pigment (hp) tomato mutants are also touched to some extent. Probably, patterns of variation identified/discussed in this paper would give impetus for planning breeding strategies to develop and improve the new processing cultivars with good antioxidant status.