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.
hybrids between Prunus armeniaca and Prunus domestica
Argir Zhivondov, Yuliya Bozhikova
Vitis vinifera L. · Common grape vine
Sun World International, Inc (US)
Prunus persica (L.) Batsch · Peach
INCONNU (FR)
Anethum graveolens L. · Dill
Tomasz N. Bralewski \Przedsiębiorstwo Nasiennictwa Ogrodniczego i Szkółkarstwa w Ożarowie Mazowieckim Spółka z o.o.
Cucumis melo L. · Melon
Herrit Vlaar, Lakusta Vasyl` Samsonovych,
Chrysanthemum indicum L. · Indian chrysanthemum
Jacques Stamens (FR)
Nicotiana tabacum L. · Tobacco
Veselina Msheva, Ivan Karakolev
Prunus domestica L. · European plum
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Ribes nigrum L. · Blackcurrant
Institut Sadiwnictwa Ukrainska Akademija Agrarnich Nauk Volodymyr Kopan
Lilium L. · Lily
G.A. Verdegaal en Zn. Export B.V.
Muscari · Grape hyacinth
Smakman Bloembollen Breezand B.V.
Monarda didyma L. · Bee balm
Rakhmetov Dzhamal Bakhlulovych, Korablova Olha Anatoliivna,
Ocimum basilicum L. · Basil
BURNICHI FLOAREATOMA DUMITRU-MITELSTAICU BOGDAN-GABRIELPETRE CONSTANTIN
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Jack Burgers, Andreas Muller,
Vitis vinifera L. subsp. vinifera · Wine grape
Ivan D. Todorov
Thymus L. · Thyme
Yordan K. Yankulov, Tatyana D. Stoeva, Rositsa M. Taleva
Vaccinium corymbosum L. · Highbush blueberry
Szkola Glowna Gospodarstwa Wiejskiego
Humulus lupulus L. · Common hop
GMELCH| Franz Gmelch / EHRMAIER| Herbert Ehrmaier
Anthriscus cerefolium (L.) Hoffm. · Chervil
Domaine Public (FR)
Daucus carota L. · Carrot
ReinSaat KG
Rubus idaeus L. · Red raspberry
Emil K. Popov, Lulcho I. Hristov
Pyrus communis L. · European pear
The Regents of the University of California (US)
Vitis L. · Grapevine
INCONNU (FR)
Cannabis sativa L. · Hemp
Phytonyx LLC (US)