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The Tomato Magazine
December 2006
Grape Tomato Variety Evaluation
University of Florida tomato researchers
have a research project underway
aimed at identifying the best grape
tomato varieties on the market along with
optimal crop-specifi c N recommendations.
Approximately 2,000 acres of grape
tomatoes are grown in Florida, according
to a report, “Research Update on
Grape Tomatoes: Varieties, Taste Test and
Response to N Rates,” by Eric Simonne,
Steve Sargent, Amy Simonne, David
Studstill and Robert Hochmuth of the UF,
IFAS, Horticultural Sciences Department,
Gainesville, Fla.
A portion of Simonne’s presentation,
given Sept. 6 during the Florida Tomato
Institute in Naples, Fla., is reported here.
Varieties
Grape tomatoes are gaining in popularity
among consumers because they can be eaten
without being cut, are deep red in color
and their flavor is intense and pleasant,” Simmone said. “Most
grape tomatoes are
of the ‘Santa’ variety and are marketed
under the ‘Santa’ trade name. Because seed
availability of ‘Santa’ is limited, many
grower are looking for a Santa-like variety.”
In the study reported, the researchers
looked at the growth, sensory characteristics
and selected chemical composition of eight
red and three yellow commercial varieties.
Grown with plasticulure, the tomatoes were
evaluated in 2004.
Six-week-old transplants of 11 grape
tomato varieties were planted on March 23,
2004, at the North Florida Research and
Education Center – Suwannee Valley, near
Live Oak, Fla. The soil type was a Lakeside
fine sand.
Plasticulture was used on beds spaced 5
feet apart; the plants were spaced 1.5 feet
apart within the row. This produced a stand
of 5,810 plants per acre. Each variety was
planted onto three, 23-foot long plots.
Based on soil test results, the field was
fertilized with a preplant application of 13-
4-13 (N-P2O5-K2O) that supplied 56 kg/ha
N (50 lb/acre N) and weekly injections of
liquid 7-0-7 according to IFAS recommendations,
Simmone noted.
The tomatoes were staked to a height of
8 feet and strung fi ve times. Fruits began
ripening during early June, but yields were
not determined. On June 18, earliness, the
presence of green shoulder on tomato fruits,
plant growth habit and the occurrence of disease
symptoms were recorded by consensus
of two observers.
Taste Test
For the sensory analysis, approximately
2.2 lb of grape tomato was harvested from
each plot from one replication on June 21,
washed, dried and stored overnight at room
temperature. The taste test was conducted
the next day between 10:00 and 11:00 a.m.
in a quiet room following the recommendations
from the American Society of Testing
Materials (1981).
“East volunteer panelist was seated and
received a plate that was
divided into five sections
marked with random
three-digit numbers,” Simonne said. “Approval
was obtained from the
University of Florida
Institutional Review Board
for research involving
human subjects under UFIRB-2001-Y-770.
Single-fruit samples representing fi ve varieties
were placed on each plate section using
toothpicks.”
Panelists were provided with a pen, a
data collection form and a glass of water to
cleanse their palate between each sample.
On the form, panelists were asked to provide
age group and gender, and were instructed to
not report their names. Panelists were asked
to taste each of the fi ve red-tomato samples
and score sweetness, acidity, fl avor and overall
preference.
“The number of red varieties used in the
taste test was reduced to fi ve based on field
observations to prevent panelist fatigue,” the
speaker said. “For each attribute, panelists
recorded their scores by making a mark on
a 90-mm (3.0 inch) long, unstructured line
with anchors. Anchors at the left ends of the
liens represented poor scores (such as ‘not
sweet’ or ‘dislike’) whereas those on the
right end of the line represented satisfactory
scores (such as ‘sweet’ or ‘like’).” After
a short break, new plates and new data collection forms were provided
for the
evaluation of three yellow varieties. The distances
from the left sides of the lines to the
panelist’s marks were measured to the nearest
millimeter to score each sensory attribute.
“’Sweet Olive’ was the earliest,” Simonne said. “’Chiquita’ was
pink when ripe instead of red, and ‘Red Grape,’ ‘Sweet
Olive’ and ‘Tami G’ showed no green
shoulder. Ranges for fl esh ph (4.21 to 4.48),
titratable acidity (0.31 to 0.50 percent citric
acid equivalent), and soluble solids (3.75 to
7.40 Brix) were narrow, and similar for all
varieties. In the taste test, ‘Santa’ was consistently
rated equivalent to ‘Red Grape’ and ‘
St. Nick’ while ‘Sweet Olive’ and ‘Tami G’ received
lower preference scores. Few differences were found among the three yellow
varieties. ‘Agriset 8282’ and ‘Honey Bunch’ were preferred over ‘Morning Light.’”
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Publishing
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