Breeding for flavour of fresh market tomato: Sources for increasing acid content

Acta Physiologiae Plantarum

Volumn 22, Issue 3, 2000, Pages 250-253

  Mata, Ma Cortes Sánchez ^a,b   Hurtado, Montaña Cámara ^a,b   Ripollés, Salvador Roselló ^a,b   Galiana Balaguer, Luis ^a   Isasa, Ma Esperanza Torija ^a,b   Viñals, Fernando Nuez ^a,b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Acid content; Citric acid; Flavour; Fumaric acid; HPLC; Internal quality; Lycopersicon cheesmanii; Lycopersicon esculentum; Lycopersicon pimpinellifolium; Malic acid; Oxalic acid

Indexed keywords

CITRIC ACID; FLAVOR; FOOD ANALYSIS; FUMARIC ACID; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALIC ACID; OXALIC ACID; PLANT BREEDING; QUALITY CONTROL; SODIUM HYDROXIDE;

LYCOPERSICON ESCULENTUM; LYCOPERSICON PIMPINELLIFOLIUM;

EID: 0033851328     PISSN: 01375881     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11738-000-0023-4     Document Type: Article

References (12)

1. Quality comparisons of room ripened and field ripened tomato fruits
2. The effect of variety on the malic and citric acid content of tomato fruit
3. Variation in taste and chemical composition of tomato (Lycopersicon esculentum Mill.)
4. Oxalic acid and calcium determination in wild edible plants
5. Acidic constituents of various tomato fruit types
6. Physicochemical characteristics of some tomato hybrids
7. Citrate and malate concentrations in tomato fruits: Genetic control and maturational effects
8. Inheritance of malate in tomatoes
9. Quality attributes of processed tomato products: A review
10. Simultaneous determination of organic acids and vitamin C in green beans by liquid chromatography