Summary
Advanced high sugar and acid breeding lines of tomatoes (Lycopersion esculentum Mill.) were rated higher in sweetness, sourness and overall flavor intensity than the standard cultivars Cal Ace or T3. Titratable acidity and soluble solids content were major contributors to differences in overall flavor intensity. The results demonstrate that significant improvement in tomato flavor can be attained by increasing sugar and acid contents in tomato fruits by genetic manipulation. Current evidence indicates that breeding for high soluble solids in horticulturally acceptable tomato cultivars is justified.
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Jones, R.A., Scott, S.J. Improvement of tomato flavor by genetically increasing sugar and acid contents. Euphytica 32, 845–855 (1983). https://doi.org/10.1007/BF00042166
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DOI: https://doi.org/10.1007/BF00042166