The evaluation of the cultivars exhibited a wide range of variation for all studied traits, with the exception of a few VOCs.
The diversity of instrumentally determined traits, especially for VOCs concentration and sensory properties (fruit firmness, juiciness, skin firmness, sweetness, sourness, aroma, and acceptability), was investigated at two harvest dates. For this objective, 60 cultivars deriving from very diverse breeding programs 1880–2015 were evaluated in 2015, and a subset of 20 cultivars was selected for further evaluation in 2016. This study was conducted to determine the volatile organic compounds (VOCs) associated with fruit flavor in diverse tomato cultivars (salad and cocktail cultivars) under organic low-input production. 3Section of Genetic Resources and Organic Plant Breeding, Department of Crop Sciences, University of Göttingen, Göttingen, Germany.2Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Julius Kühn-Institute (JKI), Federal Research Centre for Cultivated Plants, Quedlinburg, Germany.1Division Quality of Plant Products, Department of Crop Sciences, University of Göttingen, Göttingen, Germany.Cut Erika 1† Detlef Ulrich 2 Marcel Naumann 1 Inga Smit 1 Bernd Horneburg 3† Elke Pawelzik 1*
