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Variation in taste and chemical composition of the tomato (Lycopersicon esculentumMill.)

✍ Scribed by J. W. Bruyn; F. Garretsen; E. Kooistra

Publisher: Springer
Year: 1971
Tongue: English
Weight: 680 KB
Volume: 20
Category: Article
ISSN: 0014-2336
DOI: 10.1007/bf00056081

No coin nor oath required. For personal study only.

✦ Synopsis

A number of investigations have been made to ascertain whether it is possible to select for taste in tomato . The taste of different cultivars and selections was assessed organoleptically, while comparative chemical analyses were carried out, both on whole fruits and on fruit parts .

From these investigations the conclusion was drawn that under certain conditions selection for a better taste may be possible, but that for this purpose an organoleptic taste test is required, which cannot, for the time being, be replaced by indirect methods .

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