Datterini tomatoes
Description
Datterini tomatoes are a small, elongated variety of Solanum lycopersicum (family Solanaceae) known for their bright red color, thin skin, compact pulp, and naturally sweet flavor. They are widely used in fresh dishes and quick-cooking preparations thanks to their intense aroma and low acidity.
Indicative nutritional values per 100 g
Values vary depending on cultivation system, season, and ripeness.
Key constituents
Carotenoids: lycopene, β-carotene, lutein
Vitamins: vitamin C, provitamin A, small amounts of B-group vitamins
Minerals: potassium, magnesium, phosphorus
Phenolic compounds: chlorogenic acid, rutin, quercetin
Dietary fiber (soluble and insoluble)
Natural sugars: glucose, fructose
Organic acids: citric and malic acids (low levels)
Production process
Varietal selection of high-Brix, firm, intensely aromatic cultivars
Seedling preparation in controlled nurseries
Cultivation in open field or greenhouse with drip irrigation and integrated pest management
Harvesting manually or semi-manually to preserve the fruit
Sorting and washing to remove defects and impurities
Packaging in trays, clusters, or sealed punnets (sometimes in modified atmosphere)
Cold-chain transport to maintain freshness and firmness
Physical properties
Shape: elongated, “date-shaped”
Size: 2–4 cm
Skin: thin but resilient
Pulp: compact with low free water
Color: deep, glossy red
Density: relatively high due to firm pulp
pH: approx. 4.2–4.6
Sensory and technological properties
Taste: markedly sweet with low acidity
Aroma: fresh, fruity, green-vegetal
Texture: crunchy and juicy
Technological behavior:
retains shape during quick cooking
caramelizes easily
maintains color intensity
suitable for fresh sauces and oven preparations
Food applications
Fresh consumption (salads, bruschetta, cold dishes)
Quick pasta sauces and sautéed preparations
Oven-roasted or confit dishes
Soups and vegetable blends
Sweet tomato preserves or gourmet condiments
Pairing with fish, white meat, fresh cheeses
Nutrition & health
The high lycopene content contributes antioxidant activity and supports cellular protection.
Low energy density makes them suitable for weight-management diets.
Dietary fiber promotes digestion and contributes to satiety.
Potassium supports normal blood pressure.
Vitamin C contributes to normal immune function and collagen synthesis.
Portion note
A typical portion is 100–150 g, corresponding to 8–12 datterini tomatoes.
Allergens and intolerances
Naturally free from major EU-listed allergens.
Belong to the Solanaceae family—individuals sensitive to this botanical family may react.
May cause issues for people with histamine intolerance.
Storage and shelf-life
Best stored at room temperature to preserve aroma and texture.
Shelf-life: 5–8 days from harvest at room temperature.
Refrigeration extends shelf-life to 10–12 days but reduces flavor intensity.
Store in a dry, ventilated place; avoid excessive humidity and temperature fluctuations.
Safety and regulatory aspects
Must comply with EU fresh-produce standards (quality classes, size, appearance).
Pesticide residues must remain below MRL (Maximum Residue Levels).
Post-harvest handling must follow GMP and HACCP requirements.
Packaging materials must be food-grade and compliant with EU food-contact regulations.
Labelling
Troubleshooting
Skin too tough → premature harvesting or unsuitable cultivar
Excessive acidity → insufficient ripening
Watery pulp → over-irrigation
Mold or soft rot → excessive humidity or poor ventilation in packaging
Wrinkling → dehydration due to storage in overly dry environments
Sustainability and supply chain
Greenhouse and drip irrigation systems reduce water use.
Integrated pest management lowers chemical input.
Short supply chains reduce transport emissions.
By-products (skin, seeds) can be valorized for extracts or compost.
Increasing adoption of recyclable and compostable packaging.
Main INCI functions (cosmetics)
Tomato-derived cosmetic ingredients (from seeds, skins, or extracts) may serve as:
Conclusion
Datterini tomatoes combine excellent sensory qualities, nutritional value, and culinary versatility. Their rich phytochemical profile makes them useful not only in food applications but also in cosmetic formulations. With appropriate cultivation, handling, and sustainable practices, they constitute a high-value product for both consumers and industry.
Mini-glossary
SFA – Saturated fatty acids. Excess intake may negatively affect cardiovascular health.
MUFA – Monounsaturated fatty acids. Generally associated with heart-friendly lipid profiles.
PUFA – Polyunsaturated fatty acids. Important for cell membranes and anti-inflammatory pathways.
GMP – Good Manufacturing Practices; ensures proper hygiene and production control.
HACCP – Hazard Analysis and Critical Control Points; system to control food-safety risks.
BOD/COD – Biochemical and Chemical Oxygen Demand; indicators of organic load in wastewater used in environmental assessments.
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
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.
Datterini tomatoes 
