三种樱桃番茄果实品质比较

以3个果实形态和果色差异显著的樱桃番茄为试验材料,测定比较分析其果实的形态和品质差异,以期为后续番茄新品种的创制奠定理论基础。本次研究测定了3个不同果色的樱桃番茄果实的形态指标(横径、纵径、果型指数、单果重)和品质指标(硬度、糖度、有机酸、番茄红素),并进行了比较分析。结果表明:不同果色樱桃番茄之间形态指标和品质之间均存在显著差异,其中橙黄色番茄品种3号品种的横径、纵径和单果重最大,均显著高于1号品种和2号品种,而这三个樱桃番茄品种的果实硬度无显著差异;果色为黄色的1号樱桃番茄品种果型指数、糖度和有机酸含量最高,均显著高于另外两个品种;而果色为红色的2号樱桃番茄品种的番茄红素含量最高,显著高于1号和3号品种。通过本试验,初步了解了这三种不同果色樱桃番茄的形态和营养品质情况,为下一步番茄品种的利用提供了参考依据。

Comparison of the fruit quality of three cherry tomato cultivars

Three cherry tomato cultivars with significant differences in fruit morphology and color were used to detect the fruit morphology and quality, which will lay a theoretical foundation for the creation of new tomato varieties. In this research, three cherry tomato with different color were detected morphological indexes (such as, fruit transverse diameter, longitudinal diameter, fruit shape index and single fruit weight) and quality indexes (such as firmness, sugar degree, organic acid and lycopene); and then they were compared. The results showed that there were significant difference among them. Cherry tomato No. 3 with aurantiacus color had the largest fruit transverse diameter, longitudinal diameter and single fruit weight, which was significantly higher than other two tomato cultivars. However, there was no significant difference in fruit firmness. The fruit shape index, sugar degree and organic acid content of yellow cherry tomato No. 1 were higher than other cherry tomato cultivars. While, the content of lycopene in red cherry tomato No.2 was significantly higher than that in other cherry tomato. From this research, preliminary understanding to the morphology and quality of three cherry tomato with different colors was obtained, which could provide the reference basis for the utilization of these tomato cultivars in the next.