Genetic Potential to Improve Tomato Flavor in Commercial F1 Hybrids

Abstract

Abstract F1 hybrids between high sugar and acid lines of tomato (Lycopersicon esculentum Mill.) were rated higher in sweetness, ‘tomato-like’, and overall flavor intensity than the high-acid parent common to the crosses. Titratable acidity and soluble solids content were responsible for most of the observed differences in sweetness. The results indicate that improved tomato flavor can be achieved by genetically enhancing sugar and acid content. Rapid gains in flavor quality might be achieved in horticulturally acceptable types through F1 hybrids.