The carbohydrate content of the tomato fruit is a major determinant of the quality and value of the crop, whether it be for the fresh produce market or for processing. Soluble sugar levels contribute strongly to the soluble solids content and to tomato flavor (Stevens et al., 1977a(Stevens et al., , 1977b) ) and, therefore, increasing these levels has been the goal of many research efforts.
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Schaffer et al. (1999) studied this question.
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