Articles
PRACTICAL APPLICATION OF A MODEL FOR TOMATO FRUIT TASTE
Article number
476_42
Pages
357 – 360
Language
Abstract
A preliminary model that predicts the taste on the basis of simple instrumental measurements was used to compare the effects of different cultural methods to improve the taste of tomato fruits.
The differences in taste between varieties were much bigger than those between three applied EC levels.
The differences in taste between varieties were much bigger than those between three applied EC levels.
Publication
Authors
W. Verkerke, M. Kersten, L. Van Veen-Schotanus
Keywords
tomato, fruit, sensory assessment, taste, model, Aromata, Tradiro, Campari, Jamaica, EC
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