Open access peer-reviewed Edited Volume

Tomato - From Cultivation to Processing Technology

Pranas Viskelis

Lithuanian Research Centre for Agriculture and Forestry

Researcher in fruits and vegetable processing, biochemistry, post-harvest storage, member of the Lithuanian Academy of Sciences, with over 400 journal papers authored and co-authored, with an H index of 24, and has been a professor at the Kaunas University since 2012.


Dalia Urbonavičienė

Lithuanian Research Centre for Agriculture and Forestry

Dr. Urbonavičienė is a researcher in technological Sciences and chemical engineering, former alumni of Kaunas University, and chief researcher at the Lithuanian Research Centre for Agriculture and Forestry.

Jonas Viskelis

Lithuanian Research Centre for Agriculture and Forestry

Dr. Viskelis is a researcher in agricultural science, Former alumni of Kaunas University, a chief researcher at the Lithuanian Research Centre for Agriculture and Forestry, and is a member of the Young Academy of the Lithuanian Academy of Sciences.


Tomato in Agriculture Health Benefits Chemical Composition Processing Technologies Breeding Crop Management Bioactive Compounds Determination Bioavailability Novel Tomato Products Preservation Valorisation

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About the book

Tomato is a valuable vegetable, particularly popular all over the world. More than 80 % of grown tomatoes in the world are processed as tomato juice, paste, puree, ketchup, sauce, etc. The industrial processing of tomatoes generates large amounts of by-products. These by-products create major disposal problems for the industry in terms of costs and potential negative impact on the environment, but they also represent a promising, low-cost source of carotenoids (primarily lycopene) and other biologically active compounds, which may be used in the high value-added innovative products for food, pharmacy, and cosmetic industry.

The epidemiological data indicate an inverse relationship between tomato and tomato product consumption and risk of different types of cancer (digestive tract, breast, skin, bladder, and prostate) and the occurrence of coronary heart disease. In this context, there is great potential for tomatoes in innovative research from agronomy, plant physiology, selection, phytochemistry to processing technologies for food, pharmacy, and cosmetics.

This book aims to cover some interesting research topics for tomatoes, including chemical composition, sustainable processing technologies, and more. This book will add significant value for researchers, academics, and students in the field of agronomy, food, pharmacy, and other sectors.

Publishing process

Book initiated and editor appointed

Date completed: March 2nd 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

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Approved chapters written in full and submitted

Deadline for full chapters: May 29th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: August 17th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: October 16th 2022

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About the editor

Pranas Viskelis

Lithuanian Research Centre for Agriculture and Forestry

VIŠKELIS PRANAS, doctor (chemistry), prof., head of Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry. Main research areas: fruits and vegetable processing, biochemistry, chemical composition, post-harvest storage, food chemistry, and technology. 416 scientific articles in English, Russian and Lithuanian languages, 121 publications that are listed in the Clarivate Analytics Web of Science database. Author/co-author of 21 scientific books and textbooks, 10 of them published in international publishing houses, 3 of them published in IntechOpen. H-index is 24. One patent, one EU design, and co-author of one hybrid carrot and nine black currant varieties. Lithuanian Science Award (2013), in 2021 he was awarded the Cross of the Officer of the Grand Duke of Lithuania Gediminas.

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Book chapters authored 3

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