Tomatoes and tomato products are major sources of lycopene
and contribute significantly to carotenoid intake for the human
body. However, processing and storage conditions of tomato products may cause lycopene degradation as reported byShi et al.
(2008). Isomerization and oxidation are important reactions causing lycopene degradation (Boskoic, 1979). Environmental factors
such as oxygen, light and temperature may be very important for
the isomerization and autoxidation of lycopene in tomato products
(Anguelova and Warthesen, 2000). Tomato quality is also based on
organoleptic criteria, such as color, texture and structure