Effect of the Fruit-ripening Mutant Genes rin and nor on the Flavor of Tomato Fruit1,2

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Abstract
Organoleptic tests of the non-ripening tomato mutants rin and nor and their F1 hybrids with the normal-fruit-bearing cultivar ‘Rutgers’ indicated that fruits of the rin heterozygous plants (rin/+) were slightly inferior and that those of inferior in flavor to fruits of the normal genotype (+/+), all sampled 3–5 days after ethylene and CO2 evolution rates attained maximum levels. The flavor of fruits of the double heterozygote nor heterozygotes (nor/+) were distinctly rin/+, nor/+ was poorer than either of the 2 single-gene heterozygotes, while fruits of both homozygous plants, nor/nor and rin/rin, were unpalatable. Analyses of pH, titratable acidity, total soluble solids, and reducing sugars did not indicate that any of these parameters is responsible for the inferior flavor of the genotypes containing the non-ripening genes. Comparisons of reciprocal crosses provided no evidence of cytoplasmic inheritance of fruit flavor.

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