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Tomatoes of the same quality as normal, but using only half the water

Experts from the Pharmacy Faculty and the Higher Technical School of Agricultural Engineering (Escuela Técnica Superior de Ingeniería Agronómica - ETSIA) of the University of Seville have published a study that shows that when reducing the water used to water cherry tomato crops by more than 50%, the product not only maintains its quality, both commercially and nutritionally, but it also even increases the level of carotenoids, compounds of great interest in the food-processing industry. In addition to being natural colourings, some are Vitamin-A precursors, which are beneficial for the health and have cosmetic uses.

Photo: These are tomatoes grown using half the water. Credit: University of Seville

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