Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes Authors:  Mohammed Wasim Siddiqui Isabel Lara Riadh Ilahy Imen Tlili Asgar Ali Fozia Homa Kamlesh Prasad Vinayak Deshi Marcello Salvatore Lenucci Chafik Hdider Publisher: Comprehensive Reviews in Food Science and Food Safety      Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.  Author’s Conclusions The authors concluded that some of the health benefits and eating qualities provided by tomatoes increase when ripened off the vine and some decrease. It is not all bad as we are led to believe sometimes. The authors remind us that the health benefits depend upon varieties of tomato that have high health benefits in its genetics. Some tomatoes are healthier for us than others and that is not necessarily dictated by when it’s picked Vine Ripened Tomatoes Not Necessarily Healthierand storage conditions. If you want a good tomato for health benefits, choose a variety that has high health benefits to begin with. During off-vine ripening of tomato, most health attributes increase as well as eating quality. Tomato fruit is subjected to complex changes during ripening and postharvest affecting bioactive molecules and health-promoting properties, physical and eating quality-related attributes. Storage effects on tomato quality will also depend mostly on the applied treatment and temperature. Generally high quality is obtained under low storage temperature and mild storage treatment. All the above -reported changes are aiming to accumulate health-promoting compounds during ripening and to preserve as long as possible the shelf-life of the fruit during postharvest storage of tomato fruits under various conditions. To read this article in entirety Click Here Thanks to AgriFoodGateway at North Carolina State University for making these publications available.