|Table of Contents|

Preliminary Analysis on Difference of Fruit Quality of Different Tomato Varieties

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年01
Page:
15-22
Research Field:
Publishing date:

Info

Title:
Preliminary Analysis on Difference of Fruit Quality of Different Tomato Varieties
Author(s):
JI Shengxin; LI Jingrui; ZHANG Bin; GONG Binbin; WU Xiaolei; GAO Hongbo
(College of Horticulture，Hebei Agricultural University/Hebei Key Laboratory of Vegetable Germplasm Innovation and Utilization/Collaborative Innovation Center of Vegetable Industry in Hebei，Baoding，Hebei 071001)
Keywords:
tomato variety; fruit quality; morphological index; sugar; organic acids; amino acids
PACS:
-
DOI:
10.11937/bfyy.20202015
Abstract:
Using five middle or large varieties and three cherry varieties as experimental materials，the fruit quality indexes including morphological indexes，hardness，soluble solids，soluble protein，vitamin C as well as different kinds of sugar，acid，amino acid，etc. were detemined and analyzed,in order to explore the indexes that effect the tomato variety.The results showed that the fruit of medium or large fruit type was oblate，tomato varieties ‘Kaide Dongguan’‘Kaide Yali’‘18709-2’‘Laixi’ had higher hardness，while ‘Guanghui 201’ had lower fruit hardness.The shape of cherry tomato varieties including ‘Qianxi’‘Huangguan’‘Tianmei 20’ were nearly round or oblong with lower hardness，which containing high levels of soluble solids，vitamin C，glucose，malic acid，histidine，and proline.According to comprehensive consideration and analysis concluded that fruit firmness，soluble solids，vitamin C，glucose，malic acid，histidine and proline was more affected by the characteristics of varieties.Meanwhile，these quality indexes could provide a theoretical reference for exploring the comprehensive evaluation method of tomato quality.

References:

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Last Update: 2021-04-01