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simply because they are watered irregularly and given less nitrogen fertiliser. All
the signs are that plants need a degree of stress to develop the tastiest fruit. In my
view, tasteless tomatoes are grown in conditions that are too benign and because
the tastiest varieties have thin skins, that render them poorly suited for commercial
cultivation.
Further Readings
Goff SA, Klee HJ (2006) Plant volatile compounds: sensory cues for health and nutritional value.
Science 311:815-819
Swinchatt J, Howell DG (2004) The winemaker's dance. Exploring terroir in the Napa Valley.
University of California Press, Berkeley
Truedsson ᅤ (2007) Odla tomater. Natur och Kultur, Stockholm
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