IMPROVEMENT OF TOMATO FLAVOR BY GENETICALLY INCREASING SUGAR AND ACID CONTENTS
IMPROVEMENT OF TOMATO FLAVOR BY GENETICALLY INCREASING SUGAR AND ACID CONTENTS
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DOI：
10.1007/bf00042166
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发表时间：
1983-01-01
期刊：
影响因子：
1.9
通讯作者：
SCOTT, SJ
中科院分区：
文献类型：
--
作者：
JONES, RA;SCOTT, SJ
先进的高糖和高酸番茄育种系的甜度，酸味和整体风味强度比标准品种Cal Ace或T3更高。可滴定酸度和可溶性固形物含量是影响整体风味强度差异的主要因素。通过遗传操作提高番茄果实中糖、酸的含量，可以显著改善番茄的风味。目前的证据表明，育种高可溶性固形物园艺可接受的番茄品种是合理的。
Advanced high sugar and acid breeding lines of tomatoes 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. 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 in solids horticulturally acceptable tomato cultivars is justified.