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普通番茄中高糖、高酸含量的一代杂种在甜味、酸味和综合风味浓郁程度上都比当地标准栽培品种Ｃａｌ Ａｃｅ（加利福尼亚州王牌）的评价为高。在这些杂种及其父本，以及Ｃａｌ Ａｃｅ品种之间，综合风味浓郁程度存在的差异中，可滴定酸度和可溶性性固形物含量尤起决定性作用。试验结果证明，通过提高糖、酸含量，将可达到增进番茄风味的目的。 风味偏淡是市场鲜销番茄的一个通病。增加糖、酸含量将会有助于增进番茄风味。本研究旨在评定专门选育的一代杂种，其高糖、高酸含量对于风味的促进作用。
The first generation of high-sugar, high-acid-content hybrids of common tomatoes were rated higher than the local standard Cal Ace (California Ace) in terms of sweetness, sourness and overall flavor richness. Titratable acidity and soluble solids content play a decisive role in the differences in overall flavor richness between these hybrids and their paternal and Cal Ace varieties. The test results show that, by increasing the sugar, acid content, will achieve the purpose of enhancing tomato flavor. Partial taste is a common problem in the market of fresh tomatoes. Increase the sugar, acid content will help to enhance the tomato flavor. The purpose of this study was to evaluate the specific breeding of a generation of hybrids, its high sugar, high acid content for the promotion of flavor.