ZHANG Tianmi,YANG Chenyu,ZHANG Mingke,et al.Quality Evaluation of 47 New Palatable Tomato Varieties Based on Three Analytical Methods[J].Northern Horticulture,2025,(10):19-28.[doi:10.11937/bfyy.20244514]
基于三种分析方法的四十七个口感型番茄新品种品质评价
- Title:
- Quality Evaluation of 47 New Palatable Tomato Varieties Based on Three Analytical Methods
- 文章编号:
- 1001-0009(2025)10-0019-10
- 分类号:
- S 641.2
- 文献标志码:
- A
- 摘要:
- 以47个口感型番茄新品种为试验材料，采用主成分分析法、熵值法和聚类分析法，研究了20个性状对番茄品质综合评价的影响，以期为推动我国口感型番茄产业的持续健康发展提供参考依据。结果表明：不同番茄品种在营养品质、商品品质和风味品质上存在差异，各指标的变异系数在8.94%～50.02%；通过主成分分析将20个指标划归为7个主成分，其中主成分1的方差贡献率最大，主要受甜度、可溶性固形物和酸度等因素的影响；利用熵值法分析可知，糖酸比、可溶性固形物和单果质量等指标的权重较大，营养指标的权重相加较商品指标和风味指标大；聚类分析将47个番茄新品种划分为三大类群，其中第Ⅱ大类综合评分最高，主要贡献指标为可溶性固形物、酸度和甜度等，口感最佳的番茄新品种也位于该类群；综合3种分析方法筛选出糖酸比、可溶性固形物、甜度、酸度、单果质量、可滴定酸、可溶性糖等7个评价口感型番茄的核心指标。综上，2种综合评价结果相近，新品种“航粉高糖”和“豫甜优喜”的综合得分较高，具有较好的推广应用前景。
- Abstract:
- Taking 47 new varieties of palatable tomatoes as the experimental materials,principal component analysis,entropy method,and cluster analysis were used,the effects of 20 traits on the comprehensive evaluation of tomato quality were studied,in order to provide reference for promoting the sustained and healthy deveolpment of the taste tomato industry in China.The results showed that different tomato varieties exhibited variations in nutritional quality,commercial quality,and flavor quality,with the coefficients of variation for the indicators ranging from 8.94% to 50.02%.Through principal component analysis,the 20 indicators were classified into 7 principal components,among which principal component 1 accounted for the highest variance contribution rate,primarily influenced by factors such as sweetness,soluble solids,and acidity.Analysis using the entropy method revealed that the sugar-acid ratio,soluble solids,and single fruit weight exhibited relatively high weights,and the combined weight of nutritional indicators was greater than that of commercial and flavor indicators.Cluster analysis divided the 47 new tomato varieties into three groups,with group Ⅱ achieving the highest comprehensive score,primarily contributed by indicators such as soluble solids,acidity,and sweetness.The new tomato variety with the best flavor was also in this group.By integrating the three analytical methods,seven core indicators for evaluating palatable tomatoes were identified:sugar-acid ratio,soluble solids,sweetness,acidity,single fruit weight,titratable acid,and soluble sugar.The two comprehensive evaluation methods yielded similar results,with the new varieties ‘Hangfengaotang’ and ‘Yutianyouxi’ achieving higher comprehensive scores,demonstrating promising potential for widespread application and promotion.
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备注/Memo
第一作者简介：张田米（2000-），女，硕士研究生，研究方向为设施蔬菜栽培与生理生态。E-mail：tianmizhang2024@163.com.责任作者：张明科（1970-），男，博士，研究员，硕士生导师，现主要从事蔬菜育种及设施蔬菜高效栽培技术集成与推广等研究工作。E-mail：zhangmk0904@sina.com.基金项目：2023年陕西省千亿级设施农业资助项目；国家现代农业产业技术体系资助项目（CARS-23-G22）。收稿日期：2024-11-16