Trends in Processing, Preservation of Tomatoes and Its Allied Products

Olaniran, Abiola Folakemi and Osemwegie, Omorefosa Osarenkhoe and Bamidele, Oluwaseun Peter and Iranloye, Yetunde Mary and Okonkwo, Clinton Emeka and Adetunji, Charles Oluwaseun and Erinle, Oluwakemi Christianah (2022) Trends in Processing, Preservation of Tomatoes and Its Allied Products. In: Agricultural Biotechnology. CRC Press, pp. 371-379.

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Tomato is universally grown, its consumption and allied products are proven over the years to have several health benefits. Tomato fruits have short shelf life hence usually preserved by canning whole, crushed, or processed into juice, ketchup, paste, puree, and dried slices. Therefore, it is imperative to collate recent advances that are used for production into finished products that are health-friendly and identify crucial associated challenges in developed and developing countries. Storage technologies are significantly upgraded from primitive techniques to ensure the availability of tomatoes all year-round whether fresh or processed. The review is aimed at responsible consumption and production of tomato and its allied products to sustain the food supply chain between the farmers, processors, and consumers who desire its availability, easy accessibility, the economical and durable shelf life in ready-to-eat packages. The review showed that some of the recent innovations/advances in the processing and preservation techniques of tomatoes are easy to adopt, consequently making unified goods accessible and affordable, hence proposed that such developments be modified in developed countries to tame overabundance season.

Item Type: Book Section
Subjects: A General Works > AC Collections. Series. Collected works
Q Science > Q Science (General)
Q Science > QR Microbiology
Date Deposited: 15 Jan 2024 08:14
Last Modified: 15 Jan 2024 08:14

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