Yield, Physicochemical Properties and Storability of Tomato Varieties

Tomatoes are the right and key ingredients in many processed foods.Postharvest product quality develops during growing of the product could be maintained, but not improved by any postharvest technologies. Thus, postharvest technologists should sriously give due emphasis on selection of genotypes with better keeping quality harvested at optimum maturity. In this book, the author introduces research on the yielding potential and postharvest quality of tomato varieties in order to provide authoritative review on ways of measuring yielding potential, physicochemical quality properties and sensory quality as well as comprehensive summary on the role of tomato genetic variability in discrimination of external and internal quality attributes satisfying consumer requirements and indulgences. The book is valuable source of information for all students and researchers of postharvest physiologists or technologists across the disciplines of horticulture, agriculture, food science and technology and for growers, exporters and importers within the industries concerned with fresh products as well as regulatory bodies and consumer groups.