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.
Vitis vinifera L. · Common grape vine
Z. Nakov, V. Valchev, M. Ivanov, V. Tsvetkov, V. Haygarov, T. Yoncheva
Cucurbita moschata Duchesne · Butternut squash
Agrobio
Citrus meyeri Yu. Tanaka · Chinese dwarf lemon
INCONNU (FR)
Malus domestica (Suckow) Borkh. · Apple
CRANE M.B. (GB)
Lactuca sativa L. var. crispa L. · Leaf lettuce
Henk Driessen
Cucumis melo L. · Melon
Shevchenko Andrii Oleksiiovych
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Herrit Vlaar, Lipskyi Volodymyr Volodymyrovych,
Solanum lycopersicum L. · Tomato
Ali Yuksel
Capsicum annuum L. · Bell pepper
I. Chmielak, Z. Witek, A. Witek,
Vitis vinifera L. · Common grape vine
Georgi Karamitov, Zdravko Zankov, Yane Atanasov
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Ribes nigrum L. · Blackcurrant
Tereshcenko IAna IUriivna, Yareshcenko Oleksandr Mykolaiovych,
Malus domestica (Suckow) Borkh. · Apple
Homeniuk Svitlana Viktorivna, Chupryniuk Viktor IAkovych,
Malus domestica (Suckow) Borkh. · Apple
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Vitis vinifera L. · Common grape vine
José Ignacio Fernández Fernández/Leonor Ruiz García/María Rocío Gil Muñoz/Diego José Fernández /María José Giménez Bañón/Juan Daniel Moreno Olivares/Celia Martínez Mora/Juan Antonio Bleda Sánchez/Adrián Martínez Cutillas
Citrus reticulata Blanco · Mandarin orange
THE STATE OF ISRAEL-MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT-AGRICULTURAL RESEARCH ORGANIZATION( ARO)
Vitis vinifera L. · Common grape vine
Zdravko Zankov, Yordan Ivanov, Kunyu Stoev, Stoyanka Cherneva
Lonicera caerulea L. var. emphyllocalyx (Maxim.) Nakai · Honeyberry
Paweł Korfanty \Beata Hussak-Korfanty
Humulus lupulus L. · Common hop
Instytut Uprawy Nawożenia i Gleboznawstwa Państwowy Instytut Badawczy
Prunus persica (L.) Batsch · Peach
CEBAS(CSIC)/IVIA GEN.VALE
Rosa x damascena Mill. · Damask rose
N. Kovacheva, S. Pata
Malus domestica (Suckow) Borkh. · Apple
MARRAS ANDRE (FR)
Pyrus L. · Pear
FISCHER MANFRED| Prof. Dr. Manfred Fischer / MILDENBERGER| Gisela Mildenberger