Horticultural scientist explores tomato flavor

Date posted: October 28, 2013

N.C. State University scientist Dilip Panthee and colleagues are studying the tomato's genetic diversity to help breeders develop grocery-store varieties that yield garden-fresh flavor.Photo by Peggy Greb, USDA ARSU.S. consumers want tomatoes with garden-fresh flavor to be available year-round. N.C. State University scientist Dilip Panthee and colleagues are studying the plant's genetic diversity to help breeders develop varieties that fit that bill.

Consumers value garden-fresh flavor when it comes to tomatoes, but such flavor isn’t always available on grocery store shelves year-round. Recently published research from N.C. State University scientist Dilip Panthee and colleagues aims to change that.

The researchers found that good flavor is related to sugar and acid, and they calculated the ranges of flavor-related components in 173 tomato varieties.

With this information, the researchers say, tomato breeders now have valuable clues to developing varieties that are most promising for enhancing flavors.

Panthee, the lead author of the paper outlining the findings, is assistant professor of plant breeding and genetics in N.C. State University’s College of Agriculture and Life Sciences.

Read more from the website of the U.S. Department of Agriculture’s Agricultural Research Service: http://www.ars.usda.gov/is/AR/archive/oct13/tomatoes1013.htm

Be Sociable, Share!

Category:

Tags: , ,

Comments are closed.

Privacy Statement | University Policies | Contact