A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the fruit most appealing. Researchers found that the most important fresh tomato attributes were color, amount of juice when sliced and size. Consumers were most drawn to fresh tomatoes shown to be red, firm, medium/small sized, crisp, meaty and containing few seeds. The study also found that a lack of characteristic taste and flavor — including fruitiness, ripeness and sweetness — are frequent complaints of consumers.
This report appears in the December 2014 issue of Acres U.S.A.