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  5. Tomato Fruit Flavour
 
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Tomato Fruit Flavour

Author(s)
Gormley, T. R. (Thomas Ronan)  
Uri
http://hdl.handle.net/10197/6922
Date Issued
1973
Date Available
2015-09-07T14:24:27Z
Abstract
With rising standards of living consumers are becoming more aware of the food they eat and often criticise certain aspects of quality, such as flavour. This trend will continue and producers, wholesalers and retailers will have to become more flavour conscious in relation to the food they are selling. The complaint is often heard that today commercially produced tomatoes are not as good as the ones from the back garden. There may be some truth in this since tomatoes produced in the back garden usually receive individual attention from the home gardener. In commercial production it is not possible to give this individual attention and yields are much higher. However, if growing conditions and nutrition are good, high quality well flavoured fruit can be produced. Research is in progress at Kinsealy on factors influencing fruit flavour and at least one supermarket chain considers good flavour as one of the most important attributes of the tomatoes they sell. These examples show that flavour is not the neglected child that many people point the finger at and every effort is being made to include good flavour as an essential quality factor in addition to other attributes.
Type of Material
Journal Article
Start Page
19
End Page
24
Subjects

Commerial production

Quality factor

Potassium

Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
File(s)
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Thumbnail Image
Name

Tomatoes Fruit flavour NGC.pdf

Size

276.26 KB

Format

Adobe PDF

Checksum (MD5)

6ea13c8c17b0769a259714be1bf7ad8d

Owning collection
Agriculture and Food Science Research Collection

Item descriptive metadata is released under a CC-0 (public domain) license: https://creativecommons.org/public-domain/cc0/.
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