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Tomatoes: Study of flavour quality.

Tomate: la qualité gustative à l'étude.

Author(s) : ZUANG H.

Type of article: Article

Summary

In the specific case of tomatoes, the arrival on the market of long-shelf-life varieties with characteristics that are different from classic varieties (firmness, flesh texture, keeping ability) has led all the partners interested in the product to broaden their consideration of the qualitative traits. Following the work performed in its French centers of Balandran, Gard county, and Saint Rémy de Provence, Bouches du Rhône county, Ctifl (French Fruit and vegetable Information Technical Center) proposes an experimentation tool for analytical and overall appraisal of quality in its complexity, at every level of the network. This tool, developed in 1992 and 1993, will be tested and simplified in 1994 and 1995.

Details

  • Original title: Tomate: la qualité gustative à l'étude.
  • Record ID : 1994-2983
  • Languages: French
  • Source: Infos Ctifl - n. 99
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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