Regardless, fresh-market tomatoes sold in supermarkets still garner much criticism concerning their lack of flavor or off-flavor. This is a matter of combining the proper components, which is not an easy task. However, flavor variation necessary to develop superior-tasting tomato cultivars may be available in a large tomato breeding program. Some believe that domestication events in Central America and Europe created genetic bottlenecks resulting in low diversity in the cultivated tomato, including flavor components ( Jiménez-Gómez and Maloof, 2009 Klee, 2010 Tieman et al., 2012). Keywords: Solanum lycopersicum breeding sugars acids aroma volatiles sweet sourĭissatisfaction with the flavor of commercial tomato cultivars has been documented in the past ( Bruhn et al., 1991 Klee, 2010 Klee and Tieman, 2013 Tieman et al., 2012) and is still a subject of much attention.
This provides a useful chemical model for two genotypes that differ in flavor quality that can be exploited by breeders seeking to improve flavor. 8153’ (including many fruity/floral notes) and four higher in Florida 47 (C-5 and C-6 aldehydes and alcohols giving green notes). Thirteen out of 29 aroma compounds showed differences between these two genotypes, with eight being higher in ‘Fla. Correspondingly, sugar measurements were higher, while acid measurements were slightly lower for ‘Fla. 8153’, including its parents, were also rated high for sweet and overall flavor compared with ‘Florida 47’ and other commercial cultivars grown in Florida. On a 1–9 hedonic scale, where 1 was least sweet, sour, or flavorful and 9 was most sweet, sour, or flavorful, average scores over the 7 years were 3.8 and 5.1 for sweet and 4.1 and 5.7 for overall flavor for ‘Florida 47’ and ‘Fla. ‘Florida 47’ was almost always rated lower for sweet and overall flavor compared with ‘Fla. 8153’ which was released in 2006 and is now marketed as Tasti-Lee ®. Among the genotypes evaluated most frequently were the Florida industry standard ‘Florida 47’ and University of Florida hybrid ‘Fla. Eleven volatiles were found to positively correlate with flavor perception and 13 enhanced flavor along with the soluble solids/titratable acidity ratio in a two-predictor model, providing aroma targets for breeders. In addition to sugar and acid measurements, 29 aroma volatiles were evaluated in 33 genotypes over the seasons. Despite the seasonal variations, there were significant differences between genotypes for sensory perception of sweetness, sourness, and flavor, between seasons for sourness and flavor, and between years for flavor, with some interactions between genotypes, seasons, and years. March-harvested samples were intermediate.
Principal component analysis of the data of nine genotypes showed that for harvest season, December-harvested fruit were generally associated with more acids and sourness perception and less sugars and sweetness perception and, therefore, lower overall flavor ratings compared with June-harvested fruit. Thirty-eight tomato ( Solanum lycopersicum L.) genotypes were analyzed for sensory attributes “sweet,” “sour,” and “overall flavor” over 7 years, one to three seasons per year (March, June, and December) as well as for physical and chemical flavor-related attributes including color, sugars, acids, and aroma volatiles (6–7 years).
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