|Table of Contents|

Comprehensive Evaluation of Fruit Quality of Different Tomato Varieties

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2026年11
Page:
18-25
Research Field:
Publishing date:

Info

Title:
Comprehensive Evaluation of Fruit Quality of Different Tomato Varieties
Author(s):
QIN Danfeng1; HE Jihong2; CAO Zhen3; LIANG Chengzhi1; ZHAI Yonghao1; CAO Xue1
(1.College of Agriculture and Forestry Science，Linyi University，Linyi，Shandong 276005；2.Shanghai Yibaimi Network Technology Co.Ltd.，Shanghai 200120;3.Jinan Chuangye Highway Engineering Co.Ltd.,Jinan，Shandong 250000)
Keywords:
tomato; appearance quality; nutritional quality; comprehensive evaluation
PACS:
S641.2
DOI:
10.11937/bfyy.20253934
Abstract:
Taking twenty different varieties of tomato fruits as test materials to measure the appearance quality indicators of tomato fruits (single fruit weight，fruit shape index，hardness，color difference value) and nutritional quality indicators (total pectin，soluble solids，lycopene，proanthocyanidins，total phenols，total flavonoids，flavonols).Correlation analysis，principal component analysis，membership function and cluster analysis methods were used to comprehensively evaluate the fruit quality，in order to provide a reference for tomato breeding work and the selection of market-adapted varieties.The results showed that there were significant differences in the appearance quality and nutritional quality of different varieties of tomato fruit.Correlation analysis showed that soluble solids were significantly negatively correlated with single fruit weight，significantly negatively correlated with hardness，and significantly positively correlated with fruit shape index，while single fruit weight was significantly negatively correlated with flavonols.Principal component analysis extracted 11 indicators into 4 principal components，with a cumulative contribution rate of 77.865%.Through membership function analysis and cluster analysis，20 varieties were divided into three categories，among which class Ⅰ (No.11 variety) had the best fruit quality，class Ⅱ (15 varieties) had medium fruit quality，and class Ⅲ (4 varieties) had general fruit quality.

References:

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Last Update: 2026-06-23