Tomato is the fruit of Solanum lycopersicum L., a Solanaceae crop of worldwide
economic importance. Today, there are a large number of tomato cultivars and local
varieties with different morphological and sensory characteristics, as well as a wide range
of tomato-based foods. These are great dietary sources of micronutrients and bioactive
compounds, such as lycopene, vitamins, minerals, and phenolic compounds, which have
been linked to many health-promoting effects (1). Several pre- and postharvest efforts
have been made to improve the quality of tomato fruit and derived food products, as
both tomato production and processing are being carried out under more sustainable
and innovative practices. This Research Topic features 12 papers covering relevant
subjects, including the production and processing of tomatoes and tomato-based foods
and ingredients, as well as the bioaccessibility and health-promoting effects of tomato
bioactive compounds.
Traditional varieties represent an important component of agricultural biodiversity
and play a vital role in the sustainability and security of the agri-food system (2).
In this sense, Raigón et al. characterized morphological, nutritional, and chemical
characteristics of twoMalacara tomato cultivars (with red and yellow fruits) grown under
organic farming conditions. This type of cultivars (“Cuelga”) originates from Sierra de
Cádiz, Spain, is cultivated and harvested during the summer and tomato trusses are
hung from beams in the farmhouses for consumption during the winter; hence the
name “Cuelga” which stands for hanging. Themain differences among these small, pallid
tomatoes were mainly related to morphological parameters, but also to fiber, minerals
(Fe, Mg, Ca), and lycopene contents. 2-Phenylethanol was detected in both Malacara
cultivars, and the low concentration of aldehydes in this varietal type could be related to
its long shelf-life.
