Abstract
Abstract High sugar and acid F1 hybrids of tomatoes (Lycopersicon esculentum Mill.) were rated higher in sweetness, sourness, and overall flavor intensity than the standard cultivar ‘Cal Ace’. Titratable acidity and soluble solids content were responsible for most of the differences in overall flavor intensity among these hybrids, their parents, and ‘Cal Ace’. The results support the idea that improved tomato flavor can be achieved via increased sugar and acid content.
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Schedule a callMore From: Journal of the American Society for Horticultural Science
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