The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
The constituents of tomato fruit — the influence of environment, nutrition, and genotype
Abstract
It is proposed to describe briefly the rise in popularity of the tomato during the 20th century to become the world's fourth most significant fruit, making an important contribution to human nutrition. The grading standards for fruit used in various major tomato-producing countries will be outlined. A major part of the review will be devoted to describing changes in composition during the maturation, ripening, preservation, and storage of good quality tomatoes especially as regards carbohydrates, organic and amino acids, proteins, steroids, pigments, minerals, and the lipids, volatiles, and other minor constituents. A range within which composition should normally fall will be given. Additionally, the effects on composition of environment, cultivar, nutrition, and physiological disorders inter alia will be described. How new growing methods and genetic manipulation could influence the tomato of the future will also be considered.
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Citations
Cites
Relative significance of dietary sources of nitrate and nitrite
White, J. W. (1975) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60201a034 · Cited by 267
Cited by
Antioxidant activity in different fractions of tomatoes
Toor, R. K., & Savage, G. P. (2005) · Food Research International · doi:10.1016/j.foodres.2004.10.016 · Cited by 559
Vitamin C Content in Fruits: Biosynthesis and Regulation
Fenech, M., Amaya, I., Valpuesta, V., & Botella, M. A. (2019) · Frontiers in Plant Science · doi:10.3389/fpls.2018.02006 · Cited by 355
Slimestad, R., & Verheul, M. (2009) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3605 · Cited by 264
Chattopadhyay, D., Sen, S., Chatterjee, R., Roy, D., James, J., & Thirumurugan, K. (2016) · Biogerontology · doi:10.1007/s10522-015-9624-6 · Cited by 21
Metadata
- Authors
- Davies, J. N., Hobson, G. E., & McGlasson, W. B.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1981-11
- Volume
- 15
- Issue
- 3
- Pages
- 205-280
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2004775094
- Cited by
- 683
- References
- 1
- FWCI
- 11.25
- Type
- journal article
- Language
- en
- Open access
- closed
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- Davies, J. N., Hobson, G. E., & McGlasson, W. B. (1981). The constituents of tomato fruit — the influence of environment, nutrition, and genotype. C R C Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398109527317
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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