Field performance, chemical composition and sensory evaluation of red and yellow grape tomato varieties

Eric Simonne, Steven A. Sargent, David Studstill, Amy Simonne, Robert Hochmuth, Scott Kerr

Abstract


Grape tomatoes (Lycopersicon esculentum Mill.) have recently gained in popularity among consumers because they can be eaten without being cut, they are deep red in color, and their flavor is intense and pleasant. Most grape tomatoes are of the 'Santa' variety and are marketed under the "Santa" trade name. Because seed availability of 'Santa' is limited, many growers are looking for a Santa-like variety. The growth, sensory characteristics, and selected chemical composition of eight red and three yellow commercial varieties were evaluated in 2004 on tomatoes grown with plasticulture. 'Sweet Olive' was the earliest, 'Chiquita' was pink when ripe instead of red, and 'Red Grape', 'Sweet Olive', and 'Tami G' showed no green shoulder. Ranges for flesh pH (4.21-4.48), titratable acidity (0.31-0.50% citric acid equivalent), and soluble solids (3.75-7.40 ordm;Brix) were narrow, and similar for all varieties. In the taste test, 'Santa' was consistently rated equivalent to 'Red Grape' and 'St. Nick' while 'Sweet Olive' and 'Tami G' received lower preference scores. Few differences were found among the three yellow varieties. 'Agriset 8282' and 'Honey Bunch' were preferred over 'Morning Light'.

Keywords


lycopersicon esculentum; taste test

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283