[
Ajdanian, L., Aroiee, H., Azizi, M., Babaei, M., (2020). Changes in biochemical properties of tomato (cv. 240) affected by combination of blue/red optical spectra and Calfomyth spray (Ca and P). Int. J. Agric. Biol. Eng., 13 (5), 79–84.
]Search in Google Scholar
[
Alenazia, M. M., Shafiga, M., Alsadona, A. A., Alhelalc, I. M., Alhamdancb, A. M., Soleimana, T. H. I., Ibrahima, A. A., Shady, M. R., Al-Selweyaa, W. A. (2020). Improves functional and nutritional properties of tomato fruits during cold storage. Saudi J. Biol. Sci., 27, 1467–1474.10.1016/j.sjbs.2020.03.026725404132489282
]Search in Google Scholar
[
Anton, D., Bender, I., Kaart, T., Roasto, M., Heinonen, M., Luik, A., Püssa, T. (2017). Changes in polyphenols contents and antioxidant capacities of organically andconventionally cultivated tomato (Solanum lycopersicum L.) fruits duringripening. Int. J. Analyt. Chem., 2017, 2367453.
]Search in Google Scholar
[
Antonious, G., Turley, E., Dawood, M. (2019). Ascorbic acid, sugars, phenols, and nitrates concentrations in tomato grown in animal manure amended soil. Agriculture (Switzerland), 9 (5), 94.10.3390/agriculture9050094
]Search in Google Scholar
[
Asensio, E., Sanvicente, I., Mallor, C., Menal-Puey, S. (2019). Spanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences. Food Chem., 270, 452–458.10.1016/j.foodchem.2018.07.13130174071
]Search in Google Scholar
[
Barickman, T. C., Kopsell, D. A., Sams, C. E. (2017). Abscisic acid improves tomato fruit quality by increasing soluble sugar concentrations. J. Plant Nutr., 40 (7), 964–973.10.1080/01904167.2016.1231812
]Search in Google Scholar
[
Beckles, D. M. (2012). Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol., 63 (1), 129–140.10.1016/j.postharvbio.2011.05.016
]Search in Google Scholar
[
Bojarska, J. E., Pilat, B., Majewsks, K. M., Sobiechowska, D. A., Narwojsz, A. (2020). Selected physical parameters and chemical compunds of different types of tomatos. Czech J. Food Sci., 38 (1), 28–35.10.17221/232/2019-CJFS
]Search in Google Scholar
[
Burton-Freeman, B., Reimers, K. (2011). Tomato consumption and health: Emerging benefits. Amer. J. Lifestyle Med., 5 (2), 182–191.10.1177/1559827610387488
]Search in Google Scholar
[
Carli, P., Barone, A., Fogliano, V., Frusciante, L., Ercolano, M. R. (2011). Dissection of genetic and environmental factors involved in tomato organoleptic quality. BMC Plant Biol., 11, 58.10.1186/1471-2229-11-58308029421453463
]Search in Google Scholar
[
Cortés-Olmos, C., Leiva-Brondo, M., Roselló, J., Raigónc, M. D., Cebolla-Cornejo, J. (2014). The role of traditional varieties of tomato as sources of functional compounds. J. Sci. Food Agric., 94 (14), 2888–2904.10.1002/jsfa.662924578266
]Search in Google Scholar
[
Coyago Cruz, E., Corell, M., Moriana, A., Brahm, P. M., Hernanz, D., Stinco, C. M., Beltrán-Sinchiguano, E., Meléndez-Martínez, A. J. (2019). Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties. Food Chem., 277, 480–489
]Search in Google Scholar
[
Coyago-Cruz, E., Corell, M., Moriana, A., Hernanz, D., Stinco, C.M., Meléndez-Martķnez, A. J. (2017). Effect of the fruit position on the cluster on fruit quality,carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.). Food Res. Int., 100, 804–813.10.1016/j.foodres.2017.08.00228873753
]Search in Google Scholar
[
Dūma, M., Alsiņa, I., Dubova, L., Erdberga, I. (2018). Bioactive compounds in tomatoes at different stages of maturity. Proc. Latvian Acad. Sci., Section B, 72 (2), 85–90.10.2478/prolas-2018-0014
]Search in Google Scholar
[
Flores, P., Sánchez, E., Fenoll, J., Hellķn, P. (2017). Genotypic variability of carotenoidsin traditional tomato cultivars. Food Res. Int., 100, 510–516.10.1016/j.foodres.2016.07.01428964375
]Search in Google Scholar
[
Garande, V. K., Patil, R. S. (2014). Orange fruited tomato cultivars: Rich source of beta carotene. J. Hortic., 1, 1–5.
]Search in Google Scholar
[
Garcia, D., Narváez-Vásquez, J., Orozco-Cárdenas, M. L. (2017). Tomato (Solanum lycopersicum). In: Safety Assessment of Transgenic Organisms in the Environment, Volume 7: OECD Consensus Documents. OECD Publishing, Paris, pp. 69–104.
]Search in Google Scholar
[
Gorecka, D., Wawrzyniak. A., Jedrusek-Golinska, A., Dziedzic, K., Hamulka, J., Kowalczewski, P. L., Walkowiak, J. (2020). Lycopene in tomatoes and tomato products. Open Chem., 18, 752–756.10.1515/chem-2020-0050
]Search in Google Scholar
[
Hasan, T., Sultana, M. (2017). Lycopene and cardiovascular diseases: A review of the literature. Int. J. Res. Rev., 4 (1), 73–86.
]Search in Google Scholar
[
Helyes, L., Pék, Z., Lugasi, A. (2008). Function of the variety technological traits and growing conditions on fruit components of tomato (Lycopersicon lycopersicum L. Karsten). Acta Aliment., 37 (4), 427–436.10.1556/AAlim.2008.0010
]Search in Google Scholar
[
Iglesias, M. J., García-López, J., Collados-Luján, J. F., López-Ortiz, F., Díaz, M., Toresano, F., Camacho, F. (2015). Differential response to environmental and nutritional factors of high-quality tomato varieties. Food Chem., 176, 278–287.10.1016/j.foodchem.2014.12.04325624234
]Search in Google Scholar
[
Kacjan Maršić, N., Gašperlin, L., Abram, V., Budić, M., Vidrih, R. (2011). Quality parameters and total phenolic content in tomato fruits regarding cultivar and microclimatic conditions. Turk. J. Agric. For., 35(2), 185–194.
]Search in Google Scholar
[
Kelkel, M., Schumacher, M., Dicato, M., Diederich, M. (2011). Antioxidant and anti-proliferative properties of lycopene. Free Radic. Res.,45 (8), 925–940.10.3109/10715762.2011.56416821615277
]Search in Google Scholar
[
Kondratieva, I. Y., Golubkina, N. A. (2016). Lycopene and ß-carotene of tomato. Vegetable crops of Russia [Кондратьева И. Ю., Голубкина Н. А. Ликопин и ß-каротин томатоa. Овощu России], 33 (4), 80–83.
]Search in Google Scholar
[
Kotíková, Z., Lachman, J., Hejtmánková, A., Hejtmánková, K. (2011). Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants. LWT -Food Sci. Technol., 44 (8), 1703–1710.10.1016/j.lwt.2011.03.015
]Search in Google Scholar
[
Leopold, J. A. (2015). Antioxidants and coronary artery disease: From pathophysiology to preventive therapy. Coron. Artery Dis., 26 (2), 176–183.10.1097/MCA.0000000000000187431573725369999
]Search in Google Scholar
[
Li, Y., Wang, H., Zhang, Y., Martin, C. (2018). Can the world’s favorite fruit, tomato, provide an effective biosynthetic chassis for high-value metabolites? Plant Cell Rep., 37 (10), 1443–1450.
]Search in Google Scholar
[
Manzo, N., Pizzolongo, F., Meca, G., Aiello, A., Marchetti, N., Romano, R. (2018). Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo”. Molecules, 23 (2871), 1–13.
]Search in Google Scholar
[
Markovic, K., Hruškar, M., Vahčič, N. (2006). Lycopene content of tomato products and their contribution to the lycopene intake of Croatians. Nutr. Res. 26 (11), 556–560.10.1016/j.nutres.2006.09.010
]Search in Google Scholar
[
Marti, R., Rosello, S., Cebolla-Cornejo, J. (2016). Tomato as a source of carotenoids and polyphenols targeted to cancer prevention. Cancer (Basel), 8 (6), 58–67.10.3390/cancers8060058493162327331820
]Search in Google Scholar
[
Mueller, L., Boehm, V. (2011). Antioxidant activity of ß-carotene compounds in different in vitro assays. Molecules, 16(2), 1055–1069.10.3390/molecules16021055
]Search in Google Scholar
[
Nagata, M., Yamashita, I. (1992) Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. J. Japan Food Sci Technol. 39, 925–928.10.3136/nskkk1962.39.925
]Search in Google Scholar
[
Narvez, B., Letard, M., Graselly, D., Jost, M. (1999) Les criteres de qualite de la tomate. Infos-Ctifl. 155, 41-47.
]Search in Google Scholar
[
Nielsen, S. (2003). Food Analysis. 3rd ed. Kluwer Academic/Plenum Publishers, New-York. 534 pp.
]Search in Google Scholar
[
Nour, V., Ionica, M.E., Trandafir, I. (2015). Bioactive compounds, antioxidant activity and color of hydroponic tomato fruits at different stages of ripening. Not. Bot. Horti Agrob. Cluj-Napoca. 43, 404–412.10.15835/nbha43210081
]Search in Google Scholar
[
Omotayo, T. C., Adedeji, O. (2015). Morphological survey of the fruits of the cultivated (Solanum lycopersicum Linn.) and wild (Solanum pimpinellifolium Miller) tomatoes in Ile-Ife, Nigeria. J. of Adv. Lab. Res. Biol. 6(1), 33–39.
]Search in Google Scholar
[
Peixoto, J. V. M., Neto, C. de M. S., Campos, L. F. C., Dourado, W. de S., Nogueira, A. P. O., Nascimento, A. dos R. (2017). Industrial tomato lines: Morphological properties and productivity. Genet. Mol. Res., 16 (2). doi: 10.4238/gmr16029540.10.4238/gmr16029540
]Search in Google Scholar
[
Rodríguez-Ortega, W. M., Martínez, V., Nieves, M., Simón, I., Lidón, V., Fernandez-Zapata, J. C., Martinez-Nicolas, J. J., Cámara-Zapata, J. M., Garcķa-Sánchez, F. (2019). Agricultural and physiological responses of tomato plants grown in different soilless culture systems with saline water under greenhouse conditions. Sci. Rep., 9 (1), 6733.
]Search in Google Scholar
[
Sánchez-Rodríguez, E., Ruiz, J. M., Ferreres, F., Moreno, D. A. (2012). Phenolic profiles of cherry tomatoes as influenced by hydric stress and rootstock technique. Food Chem., 134 (2), 775–782.10.1016/j.foodchem.2012.02.180
]Search in Google Scholar
[
Sen, S. (2019). The chemistry and biology of lycopene: Antioxidant for human health. Int. J. Adv. Life Sci. Res., 02 (04), 8–14.10.31632/ijalsr.2019v02i04.002
]Search in Google Scholar
[
Singh, M., Prasanna, H. C., Tiwari, S., Gujjar, R. S., Karkute, S. G. (2016). Biology of Solanum lycopersicum (Tomato). Ministry of Environment, Forest and Climate Change Government of India, New Delhi. 48 pp.
]Search in Google Scholar
[
Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth. Enzymol., 29, 152–178.10.1016/S0076-6879(99)99017-1
]Search in Google Scholar
[
Takacs, S., Pek, Z., Csanyi, D., Daood, H.G., Szuvandzsiev, P., Palotas, G., Helyes, L. (2020). Influence of water stress levels on the yield and lycopene content in tomatoes. Water, 12 (8), 2165, 1–17.
]Search in Google Scholar
[
Vallverdú-Queralt, A., Medina-Remón, A., Casals-Ribes, I., Andres-Lacueva, C., Waterhouse, A. L., Lamuela-Raventos, R. M. (2012). Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT - Food Sci. Technol., 47 (1), 154–160.10.1016/j.lwt.2011.12.020
]Search in Google Scholar
[
Wang, W., Guo, J., Zhang, J., Peng, J., Liu, T., Xin, Z. (2015). Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran. Food Chem., 171, 40–49.10.1016/j.foodchem.2014.08.095
]Search in Google Scholar
[
Xie, B., Wei, J., Zhang, Yi, Song, S., Su, W., Sun, G., Hao, Y., Liu, H. (2019). Supplemental blue and red light promote lycopene synthesis in tomato fruits. J. Integr. Agric., 18 (3), 590–598.10.1016/S2095-3119(18)62062-3
]Search in Google Scholar
