taste is a unique combination of five tastants—sweet, sour, salty, bitter, and savory (umami) compounds—as well as the aroma of volatiles, many from the breakdown of the carotenoid pigments, such as the bright red antioxidant lycopene. The quality characteristics of tomato fruits are determined mainly by color, texture, and flavor. These characteristics are directly related to both the variety and the method of cultivation as well as the conditions under which it is carried out.