Biotechnological approaches for the enhancement of  -carotene in tomato (Lycopersicon esculentum) fruits and its use in preparation of processed product.

Carotenoids are one of the most widespread groups of naturally occurring
pigments, biosynthesized by all photosynthetic bacteria, fungi, algae and higher
plants. In recent years, there has been a considerable interest in the dietary
carotenoids due to their pro-vitamin A activity, high antioxidant potential, ability to
prevent onset of certain cancers as well as age related macular degeneration.
Tomato (Solanum lycopersicum L.) fruit and its processed products are principal
sources of lycopene and important sources of β-carotene.