Jordan Journal of Agricultural Sciences, Volume 18, No.3 2022 DOI: https://doi.org/10.35516/jjas.v18i3.444 -199- * Corresponding author.E-mail: ayedamr@ju.edu.jo © 2022 DSR Publishers/The University of Jordan. All Rights Reserved. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY-NC) license (https://creativecommons.org/licenses/by-nc/4.0 /) Tomato Components and Quality Parameters. A Review Ayed Amr 1* and Wesal Yousef Raie 1 1 Professor and graduate student respectively. Department of Nutrition and Food Technology/ College of Agriculture/ University of Jordan/ Amman 11942 Received on 4/10/2021 and Accepted for Publication on 21/1/2022. ABSTRACT Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review. Keywords: Tomatoes, components, quality, sensory attributes. INTRODUCTION Tomato (Solanum lycopersicum L.) belongs to the family Solanaceae. It is one of the most popular horticultural crops worldwide being second only to potatoes (Siddiq et al., 2018). It is consumed either fresh or processed in such forms as tomato juice, soup, paste, puree, ketchup, sauce, and salsa (Shatta et al., 2017). Tomato fruits are some of the most important nutritious vegetable crops consumed by man, several studies show its nutritional content as a rich source of the potent antioxidant lycopene, β-carotene, vitamin C, pro-vitamin A, folate and minerals such as potassium and secondary metabolites including flavonoids, phytosterols, and polyphenols. Some of these nutrients are maintained after processing, thus providing important components for human health (Vallverdú-Queralt et al., 2011, El- Dengawy et al., 2016). Tomato plants are cultivated in