For a number of years the quality of the taste in tomatoes has been under investigations , the ultimate aim being to ascertain whether selection for taste is possible. The taste of different cultivars and selections was assessed organoleptically, while comparative chemical analyses were carried out, both on whole fruits and on fruit parts.

From these investigations the conclusion was drawn that under certain conditions selection for a better taste may be possible, but that for this purpose an organoleptic taste test is required, which cannot, for the time being, be replaced by indirect methods.