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Title: INTERRELATIONSHIP OF SENSORY DESCRIPTORS AND CHEMICAL COMPOSITION AS AFFECTED BY HARVEST MATURITY AND SEASON ON FRESH TOMATO FLAVOR

Author
item TANDON, KAWAL - UNIV. OF GEORGIA
item ABEGAZ, EYASSU - UNIV. OF GEORGIA
item SHEWFELT, ROBERT - UNIV. OF GEORGIA
item Baldwin, Elizabeth - Liz
item SCOTT, JOHN - UNIV. OF FLORIDA

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: 12/8/2000
Publication Date: 5/30/2001
Citation: N/A

Interpretive Summary:

Technical Abstract: Tomatoes (Lycopersicon esculentum), harvested at breaker and red-ripe stages from two different locations and two different seasons, were evaluated for flavor characteristics. Tomato flavor was studied using a trained sensory panel and instrumental and chemical techniques to measure sugars, acids, and aroma volatiles. The tomatoes harvested at the red- ripe stage were rated higher for fruitiness and tomato-like descriptors and lower in pH than those harvested at the breaker stage. The correlations of sensory descriptors with volatile and non-volatile flavor measurements were different for the two crops. The fall crop (Bradenton, Fla.) had more significant correlations than the spring crop (Homestead, Fla.). Tomatoes, assessed to be more flavorful by the breeder, were rated higher for sweetness, fruitiness and tomato-like intensities. These tomatoes also had higher solids and total sugars content and intermediate to high levels of the aromatic volatiles. Variables like season/location, growing conditions, and fruit-to-fruit variation suggest that genetic material is not the sole factor in determining fresh tomato flavor.