In the subproject "Quality formation" within the joint project PETRAq+n (Participatory development of quality tomatoes for sustainable regional production), the tomato genotypes are being examined in the Division Quality of Plant Products regarding their flavor-relating quality parameters. The evaluation of quality formation is to be carried out in dependence on genotypes and cultivation systems. Important parameters that contribute to the "flavor" of the tomato will be determined. This includes above all sugar and acid analyses as well as the compilation of aroma profiles of the genotypes. In addition, the nutritional-physiological value is to be determined and the qualities of optimally ripened and practically harvested and stored fruit are to be compared. The aroma compounds are analyzed with a gas chromatograph coupled to a mass spectrometer (GC-MS) and the data from the instrumental analysis are compared with the data from the sensory. In this case, a sensory panel is used which is specially trained to evaluate tomatoes and objectively evaluates important flavor parameters. In addition, color data are determined with a chromameter and important precursors for key aroma substances are to be investigated. This will improve our understanding of genotypic differences in quality formation during fruit development in different cultivation systems.
