Flavor is subjective - two people can take a bite of the same tomato and have different reactions. In the previous two articles in this series we covered details of what influences the flavor and texture of hydroponic fruit and vegetables and how we can improve taste in a number of different crops. But how do we know if we have actually produced the tastiest tomato or sweetest strawberry if we don't test the final result? Flavor and compositional evaluation should be part of every commercial fruit and vegetable grower's quality assurance program. However, few know how to carry this out correctly, apart from the odd informal taste test every now and then.
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