Zhang Jing, Liu Sitian, Zhu Xiumei, Chang Youlin, Wang Cheng, Ma Ning, Wang Junwen, Zhang Xiaodan, Lyu Jian, Xie Jianming
College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China.
Gansu Inspection and Testing Center for Agricultural Product Quality and Safety, Lanzhou 730000, China.
Plants (Basel). 2023 Aug 15;12(16):2947. doi: 10.3390/plants12162947.
Tomatoes () are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone ( < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines.
番茄是世界上最有价值的蔬菜作物。本研究共鉴定了15个番茄品种在商业成熟期的形态特征、维生素含量等，其中三种试验类型各有5个品种。结果表明，美味番茄带皮硬度和水分含量分别比常规番茄和樱桃番茄低157.81%和54.50%，以及3.16%和1.90%，而可溶性固形物比后两种类型分别高60.25%和20.79%。此外，美味番茄中维生素C、番茄红素、果糖、葡萄糖和总有机酸的含量高于常规番茄和樱桃番茄。在15个番茄品种中共检测到110种挥发性化合物。美味番茄挥发性化合物的平均含量比常规番茄高57.94%，比樱桃番茄高15.24%。在美味番茄中鉴定出34种特征性番茄香气成分中的20种，主要气味类型为果香和青香。常规番茄中有10种特征性香气成分与美味番茄相似；樱桃番茄中有10种以花香和木香为主要气味类型。风味感官评分与可溶性固形物、果糖、葡萄糖、柠檬酸、富马酸和β-紫罗兰酮含量呈显著正相关（<0.01），与去皮水分含量和硬度呈显著负相关。通过主成分分析对常规番茄、美味番茄和樱桃番茄进行了区分，发现美味番茄的品质优于樱桃番茄，其次是常规番茄。这些结果为全面评估番茄品种间果实品质以制定消费者指南提供了有价值的信息。
