Table V.

Taste trial of transgenic tomatoes

Characteristic	C20	C13	Control (untransformed)	C23	P	lsd 5%
Ripe flavor	14a	34b	28b	34b	0.002	10
Green flavor	34a	23a	28a	25a	0.288	10
Sweetness	18a	36b	24ab	32b	0.014	10
Acidity	25a	29a	30a	26a	0.819	10

Tomatoes from the selected plants were harvested at optimal ripeness, between Br+7 and Br+9. Pericarp tissue from the fruit was tasted by 11 panelists as described in Methods. Samples with greatest intensity of attribute were given a ranking of 1, whereas those with the least were ranked 4. Summed scores are shown with low rank sums, implying a high intensity of that attribute. In a row, scores followed by a common letter are not significantly different (probability is shown in column P). Rank sums were analyzed by Friedman's test and lsd was determined using the method of Skillings and Mack (1981). The lowest rank sum for ripe tomato flavor consisted of 10 “1” rankings and a single “4” ranking.