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1979•Journal of the American Society for Horticultural ScienceOpen access

Potential for Increasing Tomato Flavor via Increased Sugar and Acid Content1

M. Allen Stevens, Adel A. Kader, Marjorie Albright

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Abstract

Abstract High sugar and acid F 1 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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What this paper is about

Abstract High sugar and acid F 1 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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Available abstract

Abstract High sugar and acid F 1 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.

Key concepts: Flavor, Sweetness, Sugar, Titratable acid, Lycopersicon, Cultivar, Chemistry, Food science

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