​​​Factors Involved in Developing Tomato Varieties with Improved Flavor

October 2012 | 44 min., 29 sec.
by Jay Scott
University of Florida

Summary

This presentation will help consultants, growers, and other practitioners in any region who are interested in developing tomato varieties with improved flavor. Many consumers are dissatisfied with commercially grown tomatoes and think tomato breeders focus only on traits other than flavor, such as yield, shipping ability, and disease resistance. This talk provides some insights into the intricacies and realities required to develop and market tomato varieties with improved flavor. The components of tomato flavor are presented, along with some of the major constraints to improving these in different types of tomatoes. The Tasti-LeeTM variety is used to illustrate some major characteristics that are required for commercial production of a labeled tomato variety with improved flavor. Furthermore, the difficulties in making further flavor improvement in this variety are illustrated.

About the Presenter

Jay Scott​​​ Jay Scott received both his BS degree in Fisheries and Wildlife in 1970 and his MS degree in Horticulture in 1974 from Michigan State University. He received his PhD degree in Horticulture in 1978 from Ohio State University, where he was Assistant Professor from 1978–1981. Scott was Assistant Professor of Vegetable Crops at the University of Florida from 1981–1986 and Associate Professor from 1986–1991; from 1991 to present, he has been Professor of Horticulture. Scott is a specialist on tomato breeding and genetics specializing in disease and insect resistance, tolerance to genetic disorders, heat-tolerant fruit setting, genetic and environmental effects of fruit flavor and color, and the development of high lycopene germplasm. His very productive tomato-breeding program has resulted in the release of 35 varieties and breeding lines.​

Contact Information:
Email: jwsc@ufl.edu

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