鲜食粉果番茄可溶性固形物含量及遗传分析

鲜食粉果番茄果实的可溶性固形物含量（SSC）为3．15-6．20％，其主要成分是可溶性糖和有机酸，其中，可溶性糖含量占SSC的61．887％，可溶性糖中99％以上成分为果糖和葡萄糖；果实中有机酸含量占SSC的8．635％，其主要成分是柠檬酸，占有机酸含量的80％左右。SSC受环境的影响较大，在露地比保护地有较大的变异范围，果实转色期到商品成熟期SSC变化最快。SSC遗传符合加一显模式，广义遗传力为0．971，狭义遗传力为0．401，显性基因约为6组，显性基因少于隐性基因，控制SSC性状的基因多为效基因。

Content and Hereditary Analysis on Soluble Solids of Fresh Pink Tomato

The soluble soild contents(SSC) of fresh pink tomato fruit vary from 3.15% to 6.2%, which is mostly composed of soluble sugar and organic acid. About 61.887% of SSC is soluble sugar,of which more than 99% is fructose and glucose. Content of organic acid contributes to SSC about 8.635% , and 80% of organic acid belongs to citric. SSC is easily influenced by environments, especially in field, and changs fastest from break to eatable ripe. Heredity of SSC belongs additive dominative genetical model. Broad and narrow heritability is estimated as 0.971 and 0.401. Dominative genes have 6 groups, no mone than those of recessive genes. Genes which control SSC, characteristics are mainly decreasing effective genes.