[1]冀胜鑫,李敬蕊,张斌,等.不同番茄品种果实品质差异初步分析[J].北方园艺,2021,(01):15-22.[doi:10.11937/bfyy.20202015]
　JI Shengxin,LI Jingrui,ZHANG Bin,et al.Preliminary Analysis on Difference of Fruit Quality of Different Tomato Varieties[J].Northern Horticulture,2021,(01):15-22.[doi:10.11937/bfyy.20202015]
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不同番茄品种果实品质差异初步分析

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2021年01 页码: 15-22 栏目: 出版日期: 2021-01-15
Title:
Preliminary Analysis on Difference of Fruit Quality of Different Tomato Varieties
作者:
冀胜鑫; 李敬蕊; 张斌; 宫彬彬; 吴晓蕾; 高洪波
（河北农业大学 园艺学院，河北省蔬菜种质创新与利用重点实验室，河北省蔬菜产业协同创新中心，河北 保定 071001）
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)
关键词:
番茄品种; 果实品质; 形态指标; 糖; 有机酸; 氨基酸
Keywords:
tomato variety; fruit quality; morphological index; sugar; organic acids; amino acids
DOI:
10.11937/bfyy.20202015
文献标志码:
A
摘要:
以5个中大果型番茄和3个樱桃番茄品种为试材，测定了果实形态、硬度、可溶性固形物、可溶性蛋白质、维生素C以及糖、酸、氨基酸等品质指标。通过对不同番茄品种果实品质指标进行分析，寻求影响番茄果实品质的关键指标。结果表明：中大果型品种果实为扁圆形，其中‘凯德冬冠’‘凯德雅丽’‘18709-2’‘莱喜’具有较高的果实硬度，但‘光辉201’果实硬度较低；樱桃番茄‘千禧’‘黄冠’‘甜美20’果实近圆形或长圆形，硬度均较低，可溶性固形物、维生素C、葡萄糖、苹果酸、组氨酸和脯氨酸含量较高。对品质指标综合分析认为，硬度、可溶性固形物、维生素C、葡萄糖、苹果酸、组氨酸、脯氨酸受品种影响较大。
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.

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备注/Memo

第一作者简介：冀胜鑫（1993-），男，硕士研究生，研究方向为设施蔬菜品质调控。E-mail：jsxnonglin@163.com.责任作者：高洪波（1976-），女，博士，教授，博士生导师，现主要从事设施蔬菜与无土栽培等研究工作。E-mail：hongbogao@hebau.edu.cn.基金项目：河北省重点研发计划资助项目（19227214D，20326901D）。收稿日期：2020-05-16

更新日期/Last Update: 2021-04-01