Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

@article{Causse2001GeneticAO,
  title={Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes},
  author={Mathilde Causse and V{\'e}ra Saliba-Colombani and Isabelle Lesschaeve and Michel Buret},
  journal={Theoretical and Applied Genetics},
  year={2001},
  volume={102},
  pages={273-283}
}
The organoleptic quality of fresh market tomato can be described by a set of attributes, including fruit appearance, taste, aroma and texture. Sensory analysis is the most-valid method to study organoleptic characteristics, particularly aroma and texture. A range of 144 recombinant inbred lines of tomato derived from a cross between a cherry tomato line and a large-fruited line was evaluated by descriptive sensory profiling. Taste was analyzed through sweetness and sourness, and aroma was… CONTINUE READING
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