红色和粉色樱桃番茄与大果番茄果实品质特性分析

利用不同测定方法对8份红色和粉色樱桃番茄与大果番茄的抗坏血酸含量、可溶性固形物含量、番茄红素含量和β-胡萝卜素含量进行测定。利用气相色谱-质谱联用仪分别对8份番茄材料果实挥发性物质和糖酸成分进行测定。结果表明:红色和粉色番茄中主要的糖是果糖、葡萄糖和蔗糖,主要的有机酸是苹果酸、丁二酸和柠檬酸。在8份番茄材料中都能检测到的挥发性物质有25种,主要是醇类、醛类、酮类和酯类物质。对8份番茄材料聚类结果表明,红色樱桃番茄、粉色樱桃番茄、红色大果番茄以及粉色大果番茄分别聚在一起,且4份樱桃番茄之间的聚类距离更近;对主要营养指标和25种挥发性物质的主成分分析结果表明,前3个主成分的累积方差贡献率达到82.293%。

Analysis of Fruit Quality Traits and Volatiles in Red and Pink Cherry and Large-Fruited Tomato Accessions

The contents of ascorbic acid, soluble solid, lycopene and beta-carotenoid were measured in 8 red and pink
cherry and large-fruited tomato accessions using routine analytical procedures. As demonstrated by gas chromatographymass
spectrometry (GC-MS) analysis, the main sugars in red and pink cherry tomatoes were fructose, glucose and sucrose,
and the main organic acids were malic acid, butanedioic acid and citric acid. Twenty-five volatiles were co-detected in 8
tomato accessions, consisting mainly of alcohols, aldehydes, ketones and esters. Cluster analysis led to four groups: red and
pink cherry tomatoes as well as red large-fruited and pink large-fruited tomatoes, showing a closer distance to each other.
The principal component analysis of the main nutritional traits and the 25 detected volatiles showed that the first three
components accounted for over 82.293% of the total cumulative variance.