Carotenoid biofortification in tomato products along whole agro-food chain from field to fork
2022
Meng, Fanliang | Li, Yuanyuan | Li, Songwen | Chen, Hao | Shao, Zhiyong | Jian, Yue | Mao, Yuanyu | Liu, Lihong | Wang, Qiaomei
Tomato is one of the most important vegetables as well as a main dietary source of carotenoids. As a diverse kind of phytochemicals and main sources of natural pigments, carotenoids and carotenoid-derived volatile compounds are associated with the sensory, nutritional and flavor quality of tomato products. The current review summarizes the biosynthetic and catabolic pathways of carotenoids, as well as carotenoid biofortification in tomato products throughout the whole agro-food chain, including breeding/selection for suitable tomato varieties, pre-harvest managements, harvesting, and postharvest handlings. We recommend the integrative and sustainable management of tomato industry along the whole agro-food chain to fight carotenoid deficiency worldwide starting from breeding/selection carotenoids-biofortified tomato cultivars either via classic hybrid, molecular mark assisted breeding, or genetic engineering and genome editing approach, followed by suitable cultivation methods such as deficit irrigation, control of environmental conditions in pre-harvest production period. Meanwhile, harvesting at the proper stage of maturity and appropriate postharvest handlings including chemical regulation, optimum storage conditions, and processing methods during postharvest period can also maximize carotenoid retention. Considering that both fresh and processed tomatoes serve as major dietary sources of carotenoid, effective carotenoid biofortification in tomato products along the whole agro-food chain is essential in providing consumers carotenoid-enriched tomato on the eve of a new era in food fortification, contributing to sustainable tomato industry as well as human nutrition and potential health benefits.
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