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| Studies on Flavor of Cherry Tomato Fruit |
| Yue Suju 1; Liu Houcheng 2; Zhai Yingfen 3; et al. |
| 1Department of Agronomy; Zhongkai Agrotechnical College; 510225; 2College of Horticulture; South China Agricltural University; Guangdong 510642; 3General Seed Management Station of Guangdong Province |
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Abstract The contents of reducing sugar,sucrose,soluble sugar and titratable acid in cherry tomato (L. esculentum var. cerasiforme ) fruit were studied. The results showed that reducing sugar was the main soluble sugar in cherry tomato fruit. The content of titratable acid in autumn fruits was higher than that in spring fruits.The content of soluble sugar in fruits grown in soil was higher than that in soilless culture. The flavor of cherry tomato fruit mainly attributed to contents of soluble sugar and titratable...
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Received: 18 October 2002
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