番茄品系不同时期果实糖酸含量的变化

【目的】研究各个品种不同时期糖酸含量的变化以及番茄营养品质的动态变化。【方法】选自于北京农学院多年培育的基因型纯合的5个不同的番茄材料O-33-1,耐运2000,尖黄,青熟,满田206。对品种总糖的测定采用蒽酮比色法,有机酸总酸以酚酞作指示剂,用标准碱液滴定法滴定。番茄的风味营养品质采用感官鉴定法。【结果】品种O-33-1(黄色大果)和品种青熟(黄色小果)甜度比较高,品种满田206(红色大果)和品种尖黄(红色大果)水分较多,品种耐运2000(红色小果)的口感较好。适宜的糖酸比值为7-10,所以较好的番茄品种应为耐运2000和尖黄。通过全方面的比较,番茄耐运2000和尖黄为风味品质与营养品质都较好的品种。【结论】番茄风味品质与糖酸含量密切相关。各个番茄品种涩味和苦味都较低,酸度,甜度,水分,以及果皮口感的评价都较高。

Changes of sugar and acid contents in tomato fruits at differentdevelopment stages

[Objective]The materials used in this experiment were selected from 5 different tomato genotypes homozygous bred by Beijing University of Agriculture for many years,there were variety 42,43,44,50 and 63.The changes of sugar and acid contents at different varieties and dynamic changes of tomato nutritional quality were analysed.[Methods] Anthrone colorimetric method was used to determined the total sugar contents,organic acid and total acid with phenolphthalein as indicator titration with standard alkali titration.[Results] The sweetness of variety 50 and variety 42 were relatively high,variety 63 and variety 44 had more moisture,variety 43 had better taste.The appropriate sugar acid ratio to tomato was between 7 to 10,so variety 43 and 44 were concerned as better tomato.Through the comparison of all aspects,tomato 43 and 44 had better flavor quality and nutritional quality.[Conclusion] Tomato flavor quality was closely related to sugar acid contents.Overall the astringency and bitterness level in tomato fruits were low;the acidity,sweetness,moisture,and fruit taste level in all tomato fruits were relatively high.