|Scott, Jay - UNIV OF FL, GCREC|
|Sims, C - UNIV OF FL, GCREC|
Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 5, 2008
Publication Date: April 23, 2008
Citation: Baldwin, E.A., Scott, J.W., Sims, C. 2008. Improving tomato flavor. Florida State Horticultural Society Meeting. Paper No. HP4. Technical Abstract: Tomato (Solanum lycopersicum L.) lines from the University of Florida Gulf Coast Research and Education Center breeding program have been evaluated over the years for flavor, among other necessary horticultural characteristics. Both consumer and experienced or trained sensory panels have been conducted as well as analyses of chemical flavor components including total soluble solids, individual sugars, titratable acidity, individual acids, solids acids ratio and individual volatiles. The goal was to select for superior flavor in general, for a specific fruity floral note and for a preferred sugar/acid balance. This work resulted in the development of a medium sized round hybrid for the premium tomato market, released as 'Fla. 8153'Tasti-LeeTM and small round and plum tomatoes with a fruity floral note.