An overview of recent studies of tomato (Solanum Lycopersicum spp) from a social, biochemical and genetic perspective on quality parameters

Tomato is the second most important horticultural product cultivated worldwide. For research, tomato is considered a model organism of the Solanaceae family, and has therefore been, and is still a major crop subject of studies both in the laboratory and under field conditions. This introductory paper aims to explore origin and distribution, economic importance, social impact, and postharvest losses of tomatoes from field to consumption. The present literature overview summarizes variation in quality traits such as bioactive compounds in fruit, as well as in sensory factors, e.g. color, shape, texture and volatile compounds. From the health perspective, regular intake of tomato fruit consumed fresh, as a juice, or canned, increase levels of carotenoids, lycopene, vitamin C, and polyphenols compounds in the daily diet, which are reported to be beneficial to health and lower the risk of some diseases, such as some forms of cancer and diabetes. Regarding quality traits, internal traits as well as color, size, and texture, are determined by the presence or absence of various compounds in the tomato, while resistance to mechanical damage is influencing external quality traits. Quality traits are affected by environmental conditions during pre- and post-harvest stages. Tomato production management influences the yield, acceptability, price and length of shelf life but differently in each tomato cultivar. Finally, this introductory paper presents a brief overview of studies concerning genetic diversity among domesticated and wild relatives and their impact on quality traits, including recent studies of tomato biodiversity, genetic identity of cultivars and their wild relatives. In addition, a few studies are mentioned concerning trans-formed plants, showing the importance of different enzyme activities in relation to effects on internal and external quality trait