“…Tomato (Solanum lycopersicum L.) consumption increases every year due to the fruit attractiveness (many colors, shapes, sizes, and flavors), multiple utilizations (from in natura consumption to processed sauces), and production of therapeutic compounds (Bergougnoux, 2014;FAOSTAT, 2016). However, tomato fruits are a potential pathway for cadmium (Cd) entrance into the food chain (Gratão et al, 2012;Hussain, Saeed, Khan, Javid, & Fatima, 2015;Hussain et al, 2017;Kumar, Edelstein, Cardarelli, Ferri, & Colla, 2015), hence affecting human health by triggering infertility (Alaee, Talaiekhozani, Rezaei, Alaee, & Yousefian, 2014), causing kidney and bone diseases, and increasing cancer risk (Järup & Åkesson, 2009;Nair, Degheselle, Smeets, Van Kerkhove, & Cuypers, 2013). The threshold for Cd concentration in vegetables is set at 0.05 mg/kg (Commission of the European Communities, 2014), but tomato fruits can contain almost twice this limit (Hussain et al, 2015), even when plants are grown in soil with Cd concentrations accepted by the CETESB (i.e., below 3.6 mg/kg, CETESB, 2014).…”