ANTIOXIDANT POTENTIAL OF TOMATOES FROM SEEDS TO ENG PRODUCT (OVERVIEW)

Tomatoes are reported to be the most consumed and processed food in the world. The correlation has been specified between the tomato food consumption expansion and reduction in the risk of certain diseases, including cancer. Researchers from across the globe concentrate on tomato and processing technologies to ensure preservation of its physical, chemical and biological properties. A range of researches have been held to analyze capacities to use tomato components known for high antioxidant activity as potential biologically active compounds. Commonly, such studies concentrate on ripen red tomatoes, though works may be defined that studied green, yellow and orange fruits. There is evidence on correlation between qualitative and quantitative fruit properties and agricultural technologies and tomato varieties used. Bio-fertilizers consisting of microorganisms, defining the plant microbiome, favorably work on quality improvement of agrocultural plants, including tomatoes. Limited irrigation, illumination and other conditions that cause internal plant stress and provoke numerous protective reactions result in mixed findings, where the yield depends on other factors (grade, climate, fertilizers, etc.). Tomato derived products are rich in antioxidant substances the same as waste products. A variety of works focused to study processing techniques and their impact on the tomato quality characteristics. Traditionally, thermal effect decreases the activity of various antioxidant compounds, but makes them more digestible when consumed. The UV exposure used for long to inhibit pathogens on surface of fruits and berries, that cause the spoilage during the storage period, showed its potential to increase the antioxidant activity of fruit and vegetable products as they ripen