Chemical and sensory characteristics of the fruits of eight cultivars of field grown tomato

被引：7

作者：

Gajc-Wolska, J ^{[1
]}

Skqpski, H ^{[1
]}

Szymczak, JA ^{[1
]}

机构：

[1] Agr Univ Warsaw, Dept Vegetable & Med Plants, Warsaw, Poland

来源：

ACTA PHYSIOLOGIAE PLANTARUM | 2000年 / 22卷 / 03期

关键词：

chemical value; sensory characteristic; tomato fruits;

D O I：

10.1007/s11738-000-0058-6

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The physical and sensory characteristics of tomato fruits (cf. Gajc-Wolska et al.: Physical,md sensory characteristics of the fruits..., this issue) were supplemented by total sugars and titratable acid analysis and flavor. The instrumental and sensory methods were highly statistically correlated. Comparison of cultivars always requires that physical and chemical analysis of tomato fruit quality should always include results of sensory evaluation.

引用

页码：369 / 373

页数：5