Color in tomatoes: Inheritance of pigment differences studied for true-color breeding
Authors
J. A. JenkinsG. Mackinney
Authors Affiliations
J. A. Jenkins is Associate Professor in Genetics, University of California College of Agriculture, Berkeley; G. Mackinney is Professor of Food Technology, University of California College of Agriculture, Berkeley.Publication Information
Hilgardia 5(2):13-14. DOI:10.3733/ca.v005n02p13. February 1951.
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Abstract
It is of practical importance to the tomato grower and processor that the tomato or its product shall have a typical, readily identifiable color associated with an accustomed standard for tomatoes. The original tomato may have such a characteristic color, but the processed product may not. This is particularly true in products containing a percentage of oily or fatty nontomato ingredients, where owing to extraction of a high proportion of tomato pigments, the color of the tomato fraction appears untypically orange.
Jenkins J, Mackinney G. 1951. Color in tomatoes: Inheritance of pigment differences studied for true-color breeding. Hilgardia 5(2):13-14. DOI:10.3733/ca.v005n02p13
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