Trends in Processing, Preservation of Tomatoes and Its Allied Products
2022
Olaniran, Abiola Folakemi | Osemwegie, Omorefosa Osarenkhoe | Bamidele, Oluwaseun Peter | Iranloye, Yetunde Mary | Okonkwo, Clinton Emeka | Adetunji, Charles Oluwaseun | Erinle, Oluwakemi Christianah
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.
Afficher plus [+] Moins [-]Informations bibliographiques
Cette notice bibliographique a été fournie par Landmark University
Découvrez la collection de ce fournisseur de données dans AGRIS