Abstract
The quality and palatability of the F1 genotype of high-sugar-content tomato (Amashizuku) and common tomato (Reiyo) cultivated under the same standard conditions were compared with high-suger-content Amera tomato. The Brix value of Amashizuku cultivated under the same conditions as Reiyo was almost the same as that of Amera. Although Amashizuku and Amera contained more glucose and fructose than Reiyo, Amashizuku had a higher ratio of glucose to fructose than Amera, and the sweetness quality of Amera was different from that of Amashizuku. The acidity of the jelly part of Amashizuku was significantly higher, although there was no significant difference in the acidity of the flesh. The hardness was highest in the flesh with pericarp of Amashizuku, while it was highest in the flesh of Amera without pericarp. A sensory evaluation showed that Amashizuku and Amera were significantly preferred over Reiyo.
