Tomaticultura: aspectos morfológicos e propriedades físico-químicas do fruto

Abstract

The tomato is an important crop in both the national scene, and internationally, being the second most produced vegetable in the world. The fruits of tomato have nutritional importance, since it is the source of several nutrients fundamental to the balanced diet as vitamin C, pro-vitamin A (betacarotene) and antioxidants (lycopene and other carotenoids). The social and economic importance of culture is associated worldwide with the generation of employment and source of funds for family. The demand of the consumer and the competition imposed by the globalized market have forced the production of foods with high nutritional standard, better sensorial characteristics and of quality. Due to its importance it becomes indispensable to the availability of improved cultivars that provide greater profitability to the producer which satisfies the market in fresh fruit and the processing industry. Given the benefits of the tomato and its relevance in the country, this review aimed to report the main morphological characteristics of the plant and the physicochemical properties related to the fruit desirable to the consumer and the processing industry. The selection of superior genotypes in Brazil's edaphoclimatic conditions, combining high productivity, nutritional quality, good external appearance of the fruit, resistance to pests and diseases and requiring less water during its cycle are fundamental.