不同加工番茄品种的加工特性评价  

Evaluation on Tomato Cultivars Suitable for Canned,Concentrate,and Juice Processing

作　　者：张学杰[1] 王金玉[1] 郭科[1] 李琨[1] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《食品科学》2009年第15期33-35,共3页Food Science

摘　　要：以目前国内栽培的加工番茄品种屯河8号、石番27号、屯河3号、石番15号、里格尔87-5、红杂33为实验材料,对适于番茄罐头、番茄酱、番茄汁加工的主要性状指标:番茄红素含量、可溶性固形物含量、折合亩产量、VC含量、糖酸比、硬度、色泽比、易去皮性、果肉厚度进行分析,并应用灰色关联度分析法进行综合评价。结果表明:屯河8号最适合作为番茄酱、番茄汁加工,其加工特性与理想品种的加工性状的关联度最大,其次为石番27号。里格尔87-5更适合用于加工整番茄罐头,如果加工碎番茄罐头,则屯河8号是6个品种中最适合的品种。The chemical and physical characteristics of 6 local commercial varieties of tomato including lycopene content, total soluble solid, conversion per-mu yield, vitamin C content, ratio of sugar to titrimetric acid, firmness, a＊/b＊ value, peeling and thickness of flesh were analyzed to comprehensively evaluate the suitability of these varieties for canned, concentrate and juice processing by grey correlative degree analysis. The results showed that the variety of Tunhe No.8 followed by Shifan No.27 was most suitable for tomato concentrate and juice processing due to the superior processing characteristics like high conversion permu yield, TSS, and lycopene content. Liger 87-5 was the most suitable variety according to the requirement stipulated in the Chinese national standard QB/T 1394-91 for whole canned tomato while Tunhe No.8 was the best among the 6 varieties for canned pieces tomato due to easy peeling .

关 键 词：番茄 加工特性 番茄罐头 番茄酱 番茄汁 灰色关联度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]