Variety traits
Taste and aroma are organoleptic quality indicators determined by a combination of sugars, acids, and volatile compounds. In variety testing, they are evaluated by an expert tasting method on a five-point scale and supplemented by biochemical analysis.
Mentioned in descriptions 36 010 varieties reference book.
Taste and aroma are organoleptic indicators that, combined with texture, form the overall consumer value of a variety. Taste is composed of a harmonious balance of sweet, sour, salty, and bitter notes, while aroma is determined by a set of specific volatile compounds characteristic of a particular crop.
Evaluation of these characteristics during variety testing is carried out by the method of expert tasting using a five-point scale, where 5 points correspond to excellent taste and pronounced aroma, and 1–2 points to low indicators. The procedure is supplemented by laboratory biochemical analysis of the content of sugars, organic acids, dry matter, and anthocyanins, which constitute the chemical basis of taste.
Final indicators depend on the interaction of genotype and environmental conditions, including climate, growing degree days, and the level of mineral nutrition, where, for example, excess nitrogen can negatively affect quality. Agricultural practices, transport conditions, and subsequent post-harvest ripening of the produce also have a significant impact on the final result.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Livestock and Seed Division (US)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Chaenomeles Lindl. · Flowering quince
Volodymyr Mezhenskyj
Chaenomeles x californica W. B. Clarke ex C. Weber
Mezhenskyi Volodymyr Mykolaiovych
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Allium cepa L. · Onion
Semenarna Ljubljana, SI
Vitis vinifera L. · Common grape vine
C.I.D.A. DE LA RIOJA
Humulus lupulus L. · Common hop
Instytut Uprawy Nawożenia i Gleboznawstwa Państwowy Instytut Badawczy
Clematis L. · Clematis
Szczepan Marczyński
Anethum graveolens L. · Dill
Tyshkovs`kyi Volodymyr Mykhailovych
Narcissus L. · Daffodil
Maveridge Licensing B.V.
Rubus idaeus L. · Red raspberry
INCONNU (FR)
Fragaria L. · Strawberry
Bernardini Danilo
Cucumis melo L. · Melon
Vilmorin SA (FR)
Lilium L. · Lily
Mak Breeding Rights B.V.
Malus domestica (Suckow) Borkh. · Apple
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Vitis vinifera L. · Common grape vine
Sun World International, Inc (US)
Tulipa L. · Tulip
J.A.Borst Bloembollen B.V.
Rubus idaeus L. · Red raspberry
Jacques Marionnet GFA (FR)
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Arutiunova Valentyna Mykolaivna, Verba Hryhorii Stepanovych, Pozniak Oleksandr Vasyl`ovych, Kryvets` Dmytrii Olehovych,
x Triticosecale Wittm. ex A. Camus · Triticale
Shcechenko Olha IEvheniivna, Melnyk Vira Serhiivna, Kapustina Tetiana Borysivna, Chernobai Serhii Volodymyrovych, Riabchun Viktor Kuzmych,
Capsicum annuum L. · Bell pepper
Indus & Burpee Private Ltd
Vitis vinifera L. · Common grape vine
Yordan K. Ivanov, Vasil Y. Valchev, Georgi S. Petkov
Pyrus communis L. · European pear
Leschuk IUrii Ivanovych, Kopan Volodymyr Pavlovych, Shevchuk Mykola ivanovych, Kopan` Kira Mykolaivna,