The phrase "attributes of tomato" is correct and usable in written English.
It can be used when discussing the characteristics or qualities of tomatoes, such as in a scientific or culinary context.
Example: "The attributes of tomato include its rich flavor, vibrant color, and high nutritional value."
Alternatives: "characteristics of tomato" or "qualities of tomato".
Whereas high sugar content is a positive quality attribute of tomato and other fruits, the opposite is the case for sugars in potato tubers.
Similar results in improving morphological attributes of VCL-treated tomato seedlings such as leaf area and overall aboveground growth were observed in tomato seedlings under a high NaCl-tested concentration (100 mM) (Chinsamy et al. 2013).
The sensory panel comprised 10 judges, aged 20 to 50, who had previously been trained in the quantitative description of tomato attributes according to selection trials based on the ISO 8586-1 1997 [ 37].
Despite advances in tomato flavour analysis, breeders and molecular biologists still lack a clear genetic target for selection and manipulation of tomato taste attributes [ 25- 27].
This observation can be attributed to the improved growth of tomato associated with increments in MWC addition.
This difference could not be attributed solely to the larger number of tomato BESs, compared to the number of potato BESs; a self-comparison of the tomato HBa library, which is of approximately the same size as the potato POT and PPT libraries combined, showed that 50.7% of the nucleotides in this library matched at least one other HBa BES, and 16.8% matched five or more other HBa BESs.
The paucity of SNPs within the ESTs can be attributed to low rate of polymorphism within gene coding regions of tomato and a limited sampling of genotypes in the databases, and shallow sampling within each of these genotypes.
In particular, PCA allowed us to identify which sensory attributes are more influenced by environmental conditions and, those, instead, by the genetic constitution of tomato.
PCA analysis was used to highlight some biochemical, sensory and agronomic discriminating traits: this statistical test allowed us to identify which sensory attributes are more closely linked to environmental conditions and those, instead, linked to the genetic constitution of tomato.
