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.
Cucumis melo L. · Melon
HM Clause, F
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
SEMO a.s
Cucumis melo L. · Melon
Nunhems B.V.
Malus domestica (Suckow) Borkh. · Apple
SOMERSBY| Somersby Treefruit Somersby House
Solanum lycopersicum L. · Tomato
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Prunus persica (L.) Batsch · Peach
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Proplant AG
Rubus idaeus L. · Red raspberry
The James Hutton Institute, Dundee, DD2 5DA
Capsicum annuum L. · Bell pepper
SABANCI METIN
Allium cepa L. · Onion
Enza Zaden, NL
Rubus L. subg. Rubus · Blackberry
Niwa Hodowla Roślin Jagodowych sp. z o.o.
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Petr Klapste
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Jan Draaistra
Cucumis melo L. · Melon
Rijk Zwaan Zaadteelt en Zaadhandel BV (NL)
Malus domestica (Suckow) Borkh. · Apple
Pepinieres et Roseraies Georges Delbard| FR
Malus domestica (Suckow) Borkh. · Apple
Vivai Fratelli Zanzi Di Carlo Zanzi E C S.A.S. (IT)
Prunus persica (L.) Batsch · Peach
The State University of New Jersey - Rutgers (US)/Institut National de la Recherche Agronomique (FR)
Pyrus communis L. · European pear
RUP «BRESTSKAYA OBLASTNAYA SELSKOXOZYAJSTVENNAYA OPYTNAYA STANCZIYA NAN BELARUSI»
Vitis vinifera L. · Common grape vine
Simone Diego Castellarin^^^Guido Cipriani^^^Michele Morgante^^^Enrico Peterlunger^^^Raffaele Testolin^^^Gabriele Di Gaspero
Daucus carota L. · Carrot
MORAVOSEED
Prunus domestica L. · European plum
Universitat Hohenheim, D
Cucumis melo L. · Melon
Franck de Langen
Capsicum annuum L. · Bell pepper
Nunhems BV (NL)
Phaseolus vulgaris L. · Common bean
ASGROW SEED CO