Abstract
About this talk
Tomato fruit quality is determined by physical, chemical, and sensory attributes, including size, colour, texture, sugar content, acidity, and flavour. Consumers prioritise sensory traits, whereas commercial grading emphasises uniformity, firmness, and the absence of defects. The quality of tomatoes is influenced by physiological processes, genetics, agronomic practices, and environmental factors. Key determinants include plant structure, comprising leaves, stems, roots, and fruiting organs, and plant architecture, referring to the three-dimensional organisation of these elements, including branching patterns and canopy structure. These factors regulate nutrient distribution, water uptake, photosynthesis, and fruit development. This PRISMA-guided systematic review examines the role of structural and architectural traits in enhancing tomato quality. A comprehensive literature search across scientific databases included studies from the past 10–15 years, excluding non-peer-reviewed and unrelated works. Findings indicate that optimised plant height, leaf area, and branching improve photosynthesis, thereby enhancing fruit size, texture, and biochemical composition. Additionally, shorter internode lengths increase fruiting efficiency, while a robust root system supports nutrient uptake and flavour development. These insights underscore the potential of breeding and precision agriculture to improve tomato quality through the optimisation of structural and architectural traits.
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