date:Oct 29, 2013
he USDA ARS Plant Genetic Resources Unit repository. The tomatoes were classified into three categories: plum or roma; cherry or grape; or the traditional large, round types.
Ten volunteers tasted the tomatoes and rated each variety on a scale of 1 to 5 in odor, taste, flavor and texture. Firmness, juice levels of sugar, citric acid and vitamin C were also measure.
The TTA varied from 0.20 to 0.64%, whereas the TSS ranged from 3.4 to 9.0%, indicating the availability of broad variation for the