Tomato Flavor: Effects of Genotype, Cultural Practices, and Maturity at Picking

Abstract

In recent years, countless newspaper and magazine articles have been published concerning the deplorable condition of the flavor of tomatoes. Although they generally have not made a distinction, most of the articles referred to off-season fresh market tomatoes rather than in-season (home grown or farmer’s market) or processing tomatoes. Most of these articles are replete with inaccuracies and misinformation, but their frequency is doubtless indicative of a problem with fresh tomato quality. In a survey of consumer satisfaction with various foods, U.S. Department of Agriculture researchers found fresh tomatoes have one of the greatest consumer dissatisfaction ratings (Handy and Pfaft 1975). Consumers were unhappy with the price, ripeness, and flavor of fresh tomatoes. These three factors are interrelated and the dissatisfaction rating may be a reflection of the fact that ripeness and flavor are affected by the current procedures used to handle most fresh tomatoes. The complaints about price probably result because consumers feel they are not getting value for their money, i.e., the tomatoes look relatively good but have poor flavor. Perhaps the most telling evidence of all regarding consumer feelings about fresh tomatoes is the trend of consumption for fresh and processed tomatoes. In the period between 1950 and 1980 there was a dramatic increase in production of processed tomatoes from approximately 3 million to about 7 million MT.