Product Overview

Tomatoes are one of the most widely consumed vegetables globally, valued for their versatility, flavor, and strong demand across fresh and processed markets. They are used extensively in retail, food service, and industrial applications, making them a key commodity in the produce industry. Tomatoes are consumed both raw and cooked, forming the base of numerous culinary preparations worldwide.

Key Characteristics

Tomatoes vary in size, shape, and color depending on the variety. They typically have smooth, thin skin and a juicy interior with seeds embedded in pulp. Flavor ranges from mildly sweet to tangy and acidic. Texture can vary from firm to soft based on ripeness and type. Color ranges from red to shades of yellow and orange in certain varieties.

Nutritional Value

Tomatoes are a good source of vitamin C, potassium, and antioxidants such as lycopene, which contributes to their red color. They are low in calories and high in water content, making them a popular ingredient in healthy diets.

Seasonality and Origin

Tomatoes are grown in a wide range of climates, with major production in countries such as China, India, the United States, and Turkey. With greenhouse cultivation and global distribution, tomatoes are available year-round in most markets.

Common Applications

• Fresh consumption in salads and sandwiches
• Cooking in sauces, soups, and stews
• Juice and puree production
• Salsas and condiments
• Roasting and grilling
• Processing into ketchup, paste, and canned products

Storage and Handling

Proper storage is essential to maintain flavor and quality.
• Recommended storage temperature: 55°F to 60°F
• Relative humidity: 85–90%
• Avoid refrigeration below recommended temperatures to prevent flavor loss
• Store in a well-ventilated area
• Keep away from direct sunlight
• Handle carefully to prevent bruising and soft spots

Origin and Background

Tomatoes originated in South America and were later introduced to Europe and other parts of the world. Over time, they became a staple ingredient in many cuisines. Modern cultivation focuses on yield, flavor, shelf life, and resistance to pests and diseases.

Grades and Quality Standards

FRESH TOMATOES & CHERRY U.S. Grade Standards	Days Since Shipment	% of Defects Allowed	Optimum Transit Temp. (°F)
15-[10 SDA] [10 other] [5 VSD]-5	5 4 3 2 1	20-[15 SDA] [15 other] [8 VSD]-8 19-[14 SDA] [14 other] [8 VSD]-8 18-[13 SDA] [13 other] [7 VSD]-7 17-[11 SDA] [11 other] [6 VSD]-6 15-[10 SDA] [10 other] [5 VSD]-5	46-50° (pink) 55-70° (green)

TOMATOES-ON-THE-VINE U.S. Grade Standards	Days Since Shipment	% of Defects Allowed
10-5-2	5 4 3 2 1	15-8-4 14-8-4 13-7-3 11-6-2 10-5-2

Extra Fancy Grade
• Uniform size and shape
• Bright, consistent color
• Firm texture with smooth skin
• Free from defects and damage

Fancy Grade
• Minor variations in size and appearance
• Slight surface imperfections allowed
• Suitable for retail and wholesale markets

Commercial / Processing Grade
• Visible defects permitted
• May include irregular shapes or sizes
• Used for processing into sauces, pastes, and canned products

Types of Tomato