ABSTRACT
Tomato fruits vary considerably in both their physical and chemical characteristics, and the common fruit forms consumed today are quite different from those consumed just a few decades ago. There are two major fruit uses: processing and fresh market purchase and consumption. The variability among the latter group is considerable in size, form, color, and flavor. Many of these changes have come about through consumer preference and varying uses. For example, for restaurant use, uniform size, shape, and color are primary, while for the individual consumer, fruit without blemishes and with high or distinctive flavor are of primary interest. Other major consumer purchase factors include fruit that is pesticide free or grown organically. In the last decade, the food value of tomato fruit has attracted considerable attention as consumers look for food products that have high nutritional value. The major ingredient in the tomato fruit that has attracted much attention is lycopene, a significant antioxidant. The tomato is also high in vitamins, vitamins C and A being the major ones. In this chapter, the characteristics of tomato fruit are discussed in some detail.
