十六个樱桃番茄品种果实风味品质相关指标比较分析

采用高效液相色谱(HPLC)等技术手段,对目前生产上16个主栽樱桃番茄(Solanum lycopersicum Mill. var. cerasiforme)品种的风味评分及相关指标进行测定和比较分析,解析决定樱桃番茄风味的主要影响因素。研究表明,相比其他风味相关指标,不同番茄品种间柠檬酸、苹果酸、V_c和氨基酸含量的差异较大。16个参试品种中,浙江省农业科学院蔬菜研究所的浙樱粉1号、浙樱黄1号,日本金子种苗株式会社的黄妃,及山东省农业科学院蔬菜研究所的天正红珠风味评分排名前4,以上品种的7项风味及营养决定指标参数(可溶性固形物、总糖、有机酸、果糖、葡萄糖、柠檬酸和V_c)均显著高于风味评价排名后4名的参试番茄品种。进一步的相关性分析结果表明,风味评分与可溶性固形物、总糖、有机酸、果糖、葡萄糖和V_c含量显著正相关,而与糖酸比等复合参数无显著相关性。由上述结果可知,番茄风味品质的主要指标为可溶性固形物、总糖(果糖+葡萄糖)、有机酸(主要是柠檬酸)和V_c。此外,氨基酸作为传统意义上的营养物质,可能与番茄风味存在一定关联。

Comparative analysis of flavor/nutrient determination parameters in 16 different cherry tomato varieties

To elucidate the main factors that affect the flavor of cherry tomato (Solanum lycopersicum Mill. var. cerasiforme), the flavor and nutrient substances were analyzed through technical means as high efficiency liquid chromatography (HPLC) etc. The results showed that the coefficient of variations (CV) of malic acid, citric acid, ascorbic acid (V_c) and total amino acids are relatively higher compared with other flavor determination parameters. Among the 16 tested varieties, Zheyingfen No. 1, Zheyinghuang No. 1 from Vegetable Science Institute of Zhejiang Agricultural Academic Science (ZAAS), Huangfei from Golden Seedling Company of Japan, Tianzhenghongzhu from Vegetable Science Institute of Shandong Agricultural Academic Science (SAAS) were top-ranked in the flavor evaluation, and 7 of their flavor determination parameters (soluble solids, total sugar, organic acid, fructose, glucose, citric acid, and V_c) were significantly higher than those of backward ranked correspondences. Further analysis indicated that the flavor score was positively correlated with parameters including soluble solids, total sugar, organic acid, fructose, glucose, ascorbic acid, but showed no significant correlation with compound parameters such as total sugar/titratable acid etc. Based on the results, we proposed that the main flavor determination parameters should be soluble solids, soluble sugar (fructose+glucose), organic acid (mainly citric acid) and V_c. Additionally, total amino acids, as traditional nutrient components, might also be correlated with tomato flavor.