Breeding for flavour of fresh market tomato: sources for increasing acid content

Breeding programs in tomato for fresh consumption have concluded in very productive varieties/hybrids with an extraordinary external quality. However, internal quality has not been a priority objective in these breeding programs, so present products have a lack of important internal quality properties. Thus, internal and nutritional improvement including taste and organoleptyc characteristics are important breeding objectives at present. A screening trial to identify sources for internal quality improvement by increasing acid content was carried out. 12 accessions of Lycopersicon esculentum and 8 of L. pimpinellifolium were tested with that purpose. Content in citric, malic, oxalic and fumaric acid by HPLC, soluble solids content (SSC)(1 Brix) by refractometry and total acidity by titration with NaOH were measured. Sources for high citric, malic and fumaric acid content were found to begin those breeding programs. Results could possibly suggest an independent genetic control for every acid.