Tomato (Solanum lycopersicum L., family Solanaceae)
Description
Fleshy berry grown in many eco-types/cultivars (round slicers, Roma/plum, cherry/grape, ribbed, oxheart, etc.).
Sensory profile: balanced sweet–tart, pronounced natural umami (glutamate); texture ranges from juicy to meaty depending on cultivar and ripeness.
Formats: fresh (whole, sliced), processed (crushed/diced, passata/purée, peeled, concentrates, ready sauces), semi-dry/dried, juices.
In first place for production is China, followed by the United States, Turkey and Mexico.
Joseph Campbell produced the first tomato soup in 1897.
The first tomato recipe is attributed to Maria Parloa in her 1872 book Appledore Cook.
Caloric value (per 100 g)
Fresh: ~15–25 kcal/100 g (varies with °Bx/soluble solids).
Typical: water ~93–95%, carbs ~3–4.5 g (sugars ~2.5–3.5 g), fiber ~1–1.5 g, protein ~0.8–1.2 g, fat ~0.2 g; sodium naturally low.
Concentrates (double/triple) have higher °Bx and therefore more kcal at equal weight.
Key constituents
Carotenoids: lycopene (primary marker in red types), β-carotene; lutein in some cultivars.
Organic acids: citric and malic (govern pH and perceived acidity).
Free amino acids/umami: glutamic acid; sugars glucose/fructose (~1:1).
Pectin/fiber, polyphenols (e.g., chlorogenic acid), vitamin C (heat-labile), potassium.
Typical analytical markers: °Bx (soluble solids), pH (fresh/derivatives ~4.0–4.6), color (CIE a*), lycopene (HPLC), Bostwick/viscosity, mold count for concentrates.
Production process
Fresh: harvest at processing ripeness → sorting, grading, ventilated packing.
Peeled/passata/diced: washing, optical sorting, blanch & peel, de-seeding, crushing → hot break (pectinesterase inactivation) or cold break → concentration to target °Bx → hot-fill or retort; salt/acidifier per recipe.
Semi-dry/dried: cut and controlled drying (air/sun/kiln) → optionally packed in oil.
Full traceability and hygiene under GMP/HACCP with CCP on pH, foreign bodies, and thermal process.
Sensory and technological properties
Pulp yield and serum separation depend on cultivar and heat regime (hot break increases body/viscosity).
Peelability improves after blanching; sweetness/body track with °Bx and maturity.
Color/aroma are sensitive to oxygen, light, and time/temperature (carotenoid oxidation, volatile loss).
Food uses
Salads, pizza/pasta sauces (marinara, arrabbiata), soups/stews, ready sauces and ketchup, juices/veloutés, confit and dried.
As a tomato base, often >50% of sauce; tune reduction and particle size in pilot trials to meet body/flow targets.
Nutrition and health
Low energy, supplies fiber and potassium; vitamin C declines with prolonged cooking.
Lycopene bioavailability increases with cooking and a small amount of fat (e.g., olive oil).
Watch sodium in ready-to-eat preserves; avoid unauthorized health claims.
Individual sensitivities occur (reflux, intolerance, histamine/liberators).
Lipid profile
Total fat negligible; SFA, MUFA, PUFA present only in traces, with no meaningful impact at culinary portions.
General health note: relatively higher MUFA/PUFA vs SFA is typically favorable/neutral for blood lipids (not material here).
Quality and specifications (typical topics)
Fresh: size, uniform ripeness, firmness, absence of rot/splits, residues within limits.
Processed: °Bx (passata ~8–12°Bx; concentrates much higher), pH, Bostwick/viscosity, color a*, seeds/peel within limits, mold count, declared NaCl, commercial sterility.
Metals/pesticides compliant; foreign bodies absent.
Storage and shelf-life
Fresh: avoid prolonged refrigeration (chilling sensitive); ideal 12–15 °C; once cut, refrigerate and use within 1–2 days.
Shelf-stable preserves: store cool/dry/dark, 18–24 months unopened; once opened, refrigerate and use within 3–5 days.
Dried/in oil: if in oil, refrigerate after opening; apply FIFO.
Allergens and safety
Tomato is not a major EU allergen; allergy/LTP syndrome occurs in predisposed individuals.
Manage CCP for thermal steps, vacuum/closures, metal detection; prefer BPA-NI packaging where specified.
INCI functions in cosmetics
Listings: Solanum Lycopersicum (Tomato) Fruit Extract, Solanum Lycopersicum (Tomato) Seed Oil (from by-products).
Roles: antioxidant (lycopene), skin conditioning, mild astringency; assess color/oxidative stability and sensitization potential.
Troubleshooting
Watery/separation: select high-°Bx cultivars (e.g., Roma), use hot break, increase reduction, fine screening.
Over-acidity: extend cook for natural sweetness, add a pinch of sugar, blend with sweeter lots; as last resort, micro-dose bicarbonate (mind flavor).
Bitter/metallic notes: excess seeds/skins → improve de-seeding/peeling; avoid over-extraction.
Dull color: minimize oxygen pickup (closed systems), use dark glass, limit time/temperature.
Sustainability and supply chain
Favor irrigation-efficient farms and IPM; valorize skins/seeds for lycopene extracts and seed oil.
In-plant: effluent control to BOD/COD targets, energy recovery on evaporators, recyclable packs; full traceability under GMP/HACCP.
Conclusion
Tomato offers exceptional versatility, yield, and sensory range across applications. Careful raw-material selection (°Bx, maturity) and sound process engineering (hot/cold break, reduction, packaging) ensure consistent, safe, and flavor-rich products.
Mini-glossary
°Bx — Degrees Brix: measure of soluble solids (sugars/solids), correlates with body and sweetness.
HPLC — High-performance liquid chromatography: assays lycopene and other markers.
Bostwick — Consistometer test for sauce flow/viscosity.
SFA — Saturated fatty acids: excess may raise LDL; trace in tomatoes.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; trace here.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.
ALA — Alpha-linolenic acid (n-3): trace in tomatoes; limited nutritional relevance.
EPA/DHA — Long-chain n-3 fatty acids typical of fish; absent in tomatoes.
TFA — Trans fatty acids: avoid industrial TFA; absent in non-hydrogenated produce.
MCT — Medium-chain triglycerides: not characteristic of tomatoes.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety systems with defined CCP.
CCP — Critical control point: step where a control prevents/reduces a hazard.
BOD/COD — Biochemical/Chemical oxygen demand: processing effluent impact indicators.
FIFO — First in, first out: inventory rotation using older lots first.
Studies
The tomato is rich in vitamins A and C and lycopene , the pigment that turns it red and is being studied for the prevention of many types of cancer, as it has antioxidant properties.
It is referred to by many studies as a prevention for prostate cancer (1).
Tomato varieties are many, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum, Solanum pimpinellifolium.
Carotenoid content in tomato
GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.
Tomato studies
Health Benefits
Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.
Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.
Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).
It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)
References____________________________________________________________________
(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.
Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.
(2) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.
Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.
(3) Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study. Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J. Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.
Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.
(4) Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, Kamle M, Kumar P, Martins N, Sharifi-Rad J. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019 Jun;62:201-208. doi: 10.1016/j.nut.2019.01.012. Epub 2019 Jan 25. PMID: 30925445.
Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957.
Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.
Tomato 
Botrytis cinerea
