口感番茄与普通番茄果实品质特性分析  

Analysis of Fruit Quality Characters between Taste Tomato and Common Tomato

作　　者：陈佳倩 杨嵩涵 梁欣 吴晓蕾[1] 高洪波[1] 吕桂云[1] CHEN Jiaqian;YANG Songhan;LIANG Xin;WU Xiaolei;GAO Hongbo;LYU Guiyun(College of Horticulture,Hebei Agricultural University,Baoding 071001,Hebei,China;Baoding Branch of Central Agricultural Broadcasting School,Baoding 071001,Hebei,China)

机构地区：[1]河北农业大学园艺学院,河北保定071001 [2]中央农业广播学校保定分校,河北保定071001

出　　处：《中国蔬菜》2023年第4期87-94,共8页China Vegetables

基　　金：河北省自然科学基金项目(C2021204006);河北省现代农业产业技术体系设施蔬菜创新团队项目(HBCT2021030213);河北省研究生教育质量提升项目(KCJSX2022048)。

摘　　要：为了探究口感番茄风味优于普通番茄的原因,以2个口感番茄品种和2个普通番茄品种为试材,测定果实发育过程中糖、酸含量,糖代谢相关酶活性,外观品质和营养品质指标,并进行感官评价。结果表明:口感番茄和普通番茄果实发育过程中糖含量变化趋势一致,可溶性糖、果糖和葡萄糖含量均从绿熟期开始迅速积累,且可溶性糖含量在半熟期达到最高值,果糖和葡萄糖含量在完熟期达到最高值,完熟期口感番茄果实可溶性糖、果糖和葡萄糖含量分别比普通番茄高43.70%~53.58%、57.98%~96.57%和47.35%~86.59%,其中果糖含量在可溶性糖含量中的占比最高;蔗糖含量从幼果期即开始下降,此时期口感番茄果实蔗糖含量比普通番茄高18.30%~63.03%。口感番茄果实发育前期的糖代谢与积累主要受蔗糖合成酶(SS)调控,后期主要受酸性转化酶(AI)和中性转化酶(NI)调控。口感番茄和普通番茄果实可滴定酸均从幼果期开始积累,完熟期口感番茄比普通番茄高73.89%~101.05%;口感番茄果实中的有机酸以柠檬酸和苹果酸为主,且含量均显著高于普通番茄。完熟期,口感番茄果实的糖酸比为5.17~5.64,显著低于普通番茄;可溶性固形物、VC、番茄红素含量均显著高于普通番茄,可溶性蛋白及各类氨基酸含量也高于普通番茄。综上,口感番茄优良风味主要因其具有较高的糖、酸含量及果糖的高占比。In order to explore the reasons why the flavor of taste tomato is better than that of ordinary tomato,this experiment selected 2 taste tomato varieties and 2 common tomato varieties to measure the contents of sugar and acid,enzyme activities related to sugar metabolism,appearance quality indexes and nutritional quality indexes during fruit development;and conducted sensory evaluation.The results showed that the variation trend of sugar content was the same in the fruit development of taste tomato and common tomato.The contents of soluble sugar,fructose and glucose were rapidly accumulated from green ripening stage,and contents of soluble sugar reached the highest value at half-ripening stage,while contents of fructose and glucose reached the highest value at full ripening stage.The contents of soluble sugar,fructose and glucose in taste tomato fruits were 43.70%-53.58%,57.98%-96.57%and 47.35%-86.59%,higher than those in common tomato,respectively.Among them the proportion of fructose in soluble sugar content was the highest.Sucrose content began to decrease from young fruit stage.During this period,sucrose content in taste tomato was 18.30%-63.03%higher than that of the ordinary tomato.The sugar metabolism and accumulation of taste tomato in early development stage was regulated by sucrose synthetase(SS),and in late stage was regulated by acidic invertase(AI)and neutral invertase(NI).The titratable acid contents of both taste and common tomato fruits were rapidly accumulated from young fruit stage.Its content in taste tomato was 73.89%-101.05%higher than that in common tomato at ripenning stage.The organic acids in taste tomato fruit were mainly citric acid and malic acid.Their contents were significantly higher than those in ordinary tomato.At ripenning stage,the sugar-acid ratio of taste tomato fruit was 5.17-5.64,significantly lower than that in common tomato fruit.The contents of soluble solid,VC and lycopene were significantly higher than those of common tomato.The contents of soluble protein and various ami

关 键 词：口感番茄 糖含量 酸含量 营养品质 

分 类 号：S641.2[农业科学—蔬菜学]