Abstract: Tomato nutrition value, color, flavor of their fruits and products depends mainly on lycopene, β-carotene, ascorbic acid, sugars and their ratio. The two most important carotenoids in fruits of tomato are lycopene, which determined fruits red color, and β- carotene, which accounts for approximately 7% of the tomato carotenoids. Therefore, tomato products and their quality can be well characterized by the content of these elements.Maturity at harvest is very important to composition and quality of tomatoes. This is especially a problem with tomatoes picked green since it is difficult to differentiate between mature and immature-green fruits. Typical and advanced mature-green tomatoes will usually attain a much better flavor than those picked at the immature or partially mature stages.To better understand the synthesis of biochemical compounds, their concentration should be compared not only at the last stage of maturity, but also during all fruit ripening period in different varieties.
Abstract: World population growth drives food demand, promotes intensification of agriculture, development of new production technologies and varieties more suitable for regional nature conditions. Climate change can affect the length of growing period, biomass and carbon accumulation in winter wheat. The increasing mean air temperature resulting from climate change can reduce the length of growth period of cereals, and without adequate adjustments in growing technologies or varieties, can reduce biomass and carbon accumulation. Deeper understanding and effective measures for monitoring and management of cereal growth process are needed for adaptation to changing climate and technological conditions.