不同番茄品种品质性状的比较分析  

Comparative Analysis of Quality Characters of Different Tomato Varieties

作　　者：李伟民[1] 马婷婷 郑丽娟 余小娜[1] LI Weimin;MA Tingting;ZHENG Lijuan;YU Xiaona(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Market Supervision Administration of Yanling County,Yanling 461200,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]鄢陵县市场监督管理局,河南鄢陵461200

出　　处：《许昌学院学报》2022年第2期87-90,共4页Journal of Xuchang University

基　　金：许昌学院校地合作项目(980113);许昌学院横向项目(2021HX149)。

摘　　要：为了筛选出适应许昌地区的高品质的番茄品种,以12个番茄品种为材料,分析其果实的质量、纵横径、果实硬度、可溶性固形物、可溶性糖含量、可滴定酸质量分数、可溶性蛋白、维生素C含量,以及番茄红素含量等品质指标和生理指标.通过隶属函数比较不同番茄品种的综合品质.结果表明:综合营养品质较高的有黑珍珠、红芒果、北海道;综合营养品质最差的为金桔一号.该研究对丰富许昌地区的番茄品种有一定的参考意义.To select high-quality tomato varieties suitable for Xuchang,twelve tomato varieties were planted to get the features including the fruit quality,longitude and latitude,fruit hardness,soluble solids,soluble sugar content,titratable acid content,soluble protein,vitamin C content and lycopene content.The comprehensive quality of different tomato varieties was compared by the calculation of membership function formula.The result shows that tomato varieties“Heizhenzhu”,“Hongmangguo”and“Beihaidao”have higher comprehensive nutritional quality,and the least is“Jinju No.1”.The result has reference on enriching tomato resources in Xuchang.

关 键 词：番茄 品种 品质 生理指标 

分 类 号：S641.2[农业科学—蔬菜学]