date:Oct 29, 2013
ources Unit vegetable collections in Geneva, New York, joined with Dilip Panthee from North Carolina State University to examine genetic diversities in tomatoes.
The study focused on determining the variability of flavor-contributing components including total soluble solids (TSS) and total titratable acids (TTA) among other subjective traits related to flavor in a core collection of tomato accessions.
The collection was comprised of 173 tomato accessions with a wide genetic background from t