In the last decade great attention has been paid towards the most abundant carotenoid of tomato products, lycopene, because of its antioxidant properties, shown both in foods and in vivo. While a great number of results is available on the positive effects of lycopene on human health, data on the influence of food processing and preservation on the content and activity of this carotenoid are quite contradictory. in the following pages, the A.A. have reported the results of researches found in literature on the stability of lycopene to food processing and storage operations
