ABSTRACT
The tomato, unknown in the Old World until the sixteenth century and still very little used in the nineteenth century, became the star of the vegetables in the twentieth century, both in commercial cultivation and in home gar dens. It is appreciated for its freshness and is
Lycopersicon esculentum and related species the base or topping in all sorts of dishes, either raw or cooked. Its use in sauces is traditional, especially in Italy. The processing industry offers many different preparations: concen trate, juice, peeled tomatoes, crushed tomatoes, and so on. Because of its relatively high level of consumption, tomato accounts for a significant part in the intake of vitamins and minerals in the diet (Table 1).
