不同口感型番茄品种的品质鉴定及多元统计分析  

Quality Identification and Multivariate Statistical Analysis of Different Palatable Tomato Varieties

作　　者：蔡润 孙正梁 胡京昂[2] 宫海军 张颜 CAI Run;SUN Zhengliang;HU Jing’ang;GONG Haijun;ZHANG Yan(Northwest A&F University,Yangling 712100,Shaanxi,China;Zhengzhou Vegetable Research Institute,Zhengzhou 450015,Henan,China;Shandong Agricultural University,Taian 271018,Shandong,China)

机构地区：[1]西北农林科技大学,陕西杨凌712100 [2]郑州市蔬菜研究所,河南郑州450015 [3]山东农业大学,山东泰安271018

出　　处：《中国蔬菜》2023年第11期87-97,共11页China Vegetables

基　　金：陕西省自然科学基础研究计划项目(2021JZ-13)。

摘　　要：为筛选出品质优异且适合消费者需求的番茄品种,以15份口感型番茄品种为材料,测定果实商品品质和营养品质相关指标,并运用隶属函数法、遗传变异相关性分析、主成分分析和聚类分析对各品种的综合品质进行评价与比较。结果表明,各品种之间的品质和口感有较大差异;遗传变异及相关性分析表明,可溶性糖含量、糖酸比、总酚含量等品质性状与番茄口感密切相关;利用主成分分析法获得的结果与人工品鉴评价和隶属函数法分析的结果相似度较高,综合隶属函数法和主成分分析法筛选出综合品质较好的3个品种为P124、P190和P209,其口感鉴评得分均较高,果实番茄红素、VC、类黄酮和总酚等营养物质含量较高,可溶性糖含量较高且具有合适的糖酸比,口感好、风味浓郁,具有良好的推广价值。In order to select tomato varieties with excellent quality and suitable for consumer demand,15 palatable tomato varieties were used as materials to determine the relevant indexes of fruit commercial quality and nutritional quality,and the comprehensive quality of each variety was evaluated and compared by using the method of the affiliation function,correlation analysis of genetic variations,principal component analysis and cluster analysis.The results showed that there were large differences in quality and taste among the varieties;genetic variation and correlation analysis showed that quality traits such as soluble sugar content,sugar-acid ratio,total phenolic content and tomato taste were closely related;the results obtained by using principal component analysis had a high degree of similarity with those obtained by manual tasting evaluation and analysis by the subordinate function method,and three varieties with better overall quality were selected by combining the subordinate function method and the principal component analysis method P124,P190 and P209,with high taste evaluation scores,high nutrient contents of lycopene,VC,flavonoids and total phenols,high soluble sugar content and suitable sugar-acid ratio,good taste and rich flavor,and good promotion value.

关 键 词：口感型番茄 品质 综合评价 多元统计分析 

分 类 号：S641.2[农业科学—蔬菜学]