Abstract
A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition, the conventional tomatoes showed significant differences for °Brix, reducing sugars, and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH, and dry matter values.
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