十六个樱桃番茄品种果实风味品质相关指标比较分析

doi:10.3969/j.issn.1004-1524.2018.11.08

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (11): 1859-1869.DOI: 10.3969/j.issn.1004-1524.2018.11.08

十六个樱桃番茄品种果实风味品质相关指标比较分析

程远¹, 万红建¹, 刘超超², 姚祝平¹, 叶青静¹, 李志邈¹, 王荣青¹, 周国治¹, 杨悦俭¹, 陈德梁³, 阮美颖^1,*

1.浙江省农业科学院蔬菜研究所,浙江杭州 310021;
2.江苏科技大学生物技术学院,江苏镇江 212018;
3.浙江省苍南县农业技术推广中心,浙江温州 325800

收稿日期:2018-08-22 出版日期:2018-11-25 发布日期:2018-12-21
通讯作者: 阮美颖,E-mail: ruanmy@163.com
作者简介:程远(1987—),男,浙江永康人,博士,副研究员,主要从事番茄辣椒遗传育种与分子生物学研究。E-mail: chengyuan1005@126.com
基金资助:
国家自然科学基金(31501749,31772294);浙江省农业新品种选育重大科技专项(2016C02051);浙江省育才工程(2018YCGC005);浙江省自然科学基金(LY18C150008);国家重点实验室自主设计创新课题(2017YFD0101902)

Comparative analysis of flavor/nutrient determination parameters in 16 different cherry tomato varieties

CHENG Yuan¹, WAN Hongjian¹, LIU Chaochao², YAO Zhuping¹, YE Qingjing¹, LI Zhimiao¹, WANG Rongqing¹, ZHOU Guozhi¹, YANG Yuejian¹, CHEN Deliang³, RUAN Meiying^1,*

1.Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2. Institute of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China;
3. Cangnan Agricultural Technology Extension Center, Wenzhou 325800, China

Received:2018-08-22 Online:2018-11-25 Published:2018-12-21

摘要/Abstract

摘要： 采用高效液相色谱(HPLC)等技术手段,对目前生产上16个主栽樱桃番茄(Solanum lycopersicum Mill. var. cerasiforme)品种的风味评分及相关指标进行测定和比较分析,解析决定樱桃番茄风味的主要影响因素。研究表明,相比其他风味相关指标,不同番茄品种间柠檬酸、苹果酸、V_c和氨基酸含量的差异较大。16个参试品种中,浙江省农业科学院蔬菜研究所的浙樱粉1号、浙樱黄1号,日本金子种苗株式会社的黄妃,及山东省农业科学院蔬菜研究所的天正红珠风味评分排名前4,以上品种的7项风味及营养决定指标参数(可溶性固形物、总糖、有机酸、果糖、葡萄糖、柠檬酸和V_c)均显著高于风味评价排名后4名的参试番茄品种。进一步的相关性分析结果表明,风味评分与可溶性固形物、总糖、有机酸、果糖、葡萄糖和V_c含量显著正相关,而与糖酸比等复合参数无显著相关性。由上述结果可知,番茄风味品质的主要指标为可溶性固形物、总糖(果糖+葡萄糖)、有机酸(主要是柠檬酸)和V_c。此外,氨基酸作为传统意义上的营养物质,可能与番茄风味存在一定关联。

关键词: 樱桃番茄, 不同品种, 风味品质指标, 比较分析, 相关性分析

Abstract: To elucidate the main factors that affect the flavor of cherry tomato (Solanum lycopersicum Mill. var. cerasiforme), the flavor and nutrient substances were analyzed through technical means as high efficiency liquid chromatography (HPLC) etc. The results showed that the coefficient of variations (CV) of malic acid, citric acid, ascorbic acid (V_c) and total amino acids are relatively higher compared with other flavor determination parameters. Among the 16 tested varieties, Zheyingfen No. 1, Zheyinghuang No. 1 from Vegetable Science Institute of Zhejiang Agricultural Academic Science (ZAAS), Huangfei from Golden Seedling Company of Japan, Tianzhenghongzhu from Vegetable Science Institute of Shandong Agricultural Academic Science (SAAS) were top-ranked in the flavor evaluation, and 7 of their flavor determination parameters (soluble solids, total sugar, organic acid, fructose, glucose, citric acid, and V_c) were significantly higher than those of backward ranked correspondences. Further analysis indicated that the flavor score was positively correlated with parameters including soluble solids, total sugar, organic acid, fructose, glucose, ascorbic acid, but showed no significant correlation with compound parameters such as total sugar/titratable acid etc. Based on the results, we proposed that the main flavor determination parameters should be soluble solids, soluble sugar (fructose+glucose), organic acid (mainly citric acid) and V_c. Additionally, total amino acids, as traditional nutrient components, might also be correlated with tomato flavor.

Key words: cherry tomato, different varieties, flavor determination parameter, comparative analysis, correlation analysis

中图分类号:

S531

程远, 万红建, 刘超超, 姚祝平, 叶青静, 李志邈, 王荣青, 周国治, 杨悦俭, 陈德梁, 阮美颖. 十六个樱桃番茄品种果实风味品质相关指标比较分析[J]. 浙江农业学报, 2018, 30(11): 1859-1869.

CHENG Yuan, WAN Hongjian, LIU Chaochao, YAO Zhuping, YE Qingjing, LI Zhimiao, WANG Rongqing, ZHOU Guozhi, YANG Yuejian, CHEN Deliang, RUAN Meiying. Comparative analysis of flavor/nutrient determination parameters in 16 different cherry tomato varieties[J]. , 2018, 30(11): 1859-1869.

参考文献

[1] 陈惠玲,褚超,胡现荣,等.氮肥不同用量及氮磷钾配施对设施番茄产量与品质的影响[J].现代农业科技,2015(5): 106-107.
CHEN H L, CHU C, HU X R, et al.Effects of different amounts of nitrogen fertilizer and combined application of nitrogen, phosphorus and potassium on yield and quality of greenhouse tomato[J].Modern Agricultural Science and Technology, 2015(5) : 106-107.(in Chinese)
[2] 郭锐,王俊杰,李响,等.天津地区日光温室春番茄新品种比较试验[J].天津农业科学,2015,21(9): 125-127.
GUO R, WANG J J, LI X, et al.Variety comparison test of tomato in greenhouse of Tianjin[J].Tianjin Agricultural Sciences, 2015,21(9): 125-127.(in Chinese with English abstract)
[3] 蒋欣梅,董然,郑姗姗,等.不同性质钙肥施用对番茄产量及品质的影响[J].长江蔬菜,2015 (20) : 77-79.
JIANG X M, DONG R, ZHENG S S, et al.Effects of different properties of calcium fertilizer on tomato growth[J].Journal of Changjiang Vegetables, 2015(20) : 77-79.(in Chinese with English abstract)
[4] 李艳梅,杨俊刚,孙焱鑫,等.炭基氮肥与灌水对温室番茄产量、品质及土壤硝态氮残留的影响[J].农业环境科学学报, 2015, 34(10): 1965-1972.
LI Y M, YANG J G, SUN Y X, et al.Coupling effects of biochar-based urea and irrigation on tomato yield and fruit quality and soil nitrate[J].Journal of Agro-Environment Science, 2015, 34(10): 1965-1972.(in Chinese with English abstract)
[5] 李好琢,霍建勇,冯辉. 鲜食番茄风味品质主要因子及其构成物质研究[J]. 中国农业信息,2009(1):17-19.
LI H Z,HUO J Y,FENG H.Study on the main factors and components of fresh tomato flavor quality[J]. China Agricultural Information, 2009 (1): 17-19.(in Chinese)
[6] STEVENS M A, KAKER A A, ALBRIGHT M.Potential for increasing tomato flavor via increasing sugar and acid content[J]. Journal American Society for Horticultural Science, 1979, 104: 40-42.
[7] TIEMAN D, ZHU G, JR R M, et al.A chemical genetic roadmap to improved tomato flavor[J]. Science, 2017, 355(6323): 391.
[8] ZHU G, WANG S, HUANG S, et al.Rewiring of the fruit metabolome in tomato breeding[J]. Cell, 2018, 172(1/2): 249-261.
[9] 王海廷, 王鸣, 李长年.番茄育种[M]. 上海: 上海科学技术出版社, 1988.
[10] 刘静. 不同品种番茄风味品质分析[J]. 农业科技与装备, 2014 (10):1-2.
LIU J.Quality analysis of different types of tomato's flavor[J]. Agricultural Science & Technology, 2014(10):1-2. (in Chinese with English abstract)
[11] BIALCZYK J, LECHOWSKI Z, LIBIK A.Fruiting of tomato cultivated on medium enriched with bicarbonate[J]. Journal of Plant Nutrition, 1996, 19(2): 305-321.
[12] 霍建勇,刘静,冯辉,等. 番茄果实风味品质研究进展[J]. 中国蔬菜, 2005(2): 34-36.
HUO J Y, LIU J, FENG H, et al.Reviews on flavor quality of tomato[J]. China Vegetables, 2005(2): 34-36. (in Chinese)
[13] 刘娜, 岳东, 鲁博,等. 黄国番茄果实部分风味品质及氨基酸组成分析[J]. 食品与生物技术学报,2016, 35(10): 1081-1087.
LIU N, YUE D, LU B, et al.Analysis of amino acid composition and flavor quality-related indexes of yellow and red fruited tomato species[J]. Journal of Food Science and Biotechnology, 2016, 35(10): 1081-1087. (in Chinese with English abstract)
[14] IGCHELAAR E C.Tomato breeding[M]//BASSETT M J. Breeding vegetable crops. Wesport: Avi Pub. Comp, 1986: 135-171.
[15] 刘静,霍建勇,冯辉. 番茄风味品质相关性状研究综述[J]. 辽宁农业科学, 2004 (6):39-40.
LIU J, HUO J Y, FENG H.Review on correlated character of tomato flavour quality[J]. Liaoning Agricultural Sciences, 2004 (6):39-40. (in Chinese with English abstract)
[16] MAHAKUN N, LEEPER P, BURNS E E.Acidic constituents of various tomato fruit types[J]. Journal of Food Science, 1979, 44(4):1241-1244.
[17] LOBIT P, GENARD M, SOING P, et al.Modelling malic acid accumulation in fruits: relationships with organic acids, potassium, and temperature[J]. Journal of Experimental Botany, 2006, 57(6): 1471-1483.
[18] YE J, WANG X, HU T, et al.An InDel in the promoter of Al-activated malate transporter 9 selected during tomato domestication determines fruit malate contents and aluminum tolerance[J]. Plant Cell, 2017, 29(9): 2249.
[19] GIERSON D, KADER A A.Fruit ripening and quality[M]//AIHERTON J G, RVODICH J. The tomato crop. Dordrecht : Springer, 1986.
[20] 肖辉,何丹,徐跃进. 红菜薹6 个品种氨基酸含量的分析比较[J]. 氨基酸和生物资源,2008,30(4):59-62.
XIAO H,HE D,XU Y J.Analysis and comparison of the amino acids in six varieties of purple caital[J]. Amina Acids & Biotic Resources,2008,30(4):59-62. (in Chinese)
[21] 翟亚明,魏丽萍,杨倩.不同调控方式对设施盐渍化土壤特性和番茄产量及品质的影响[J]. 江苏农业学报, 2015,31( 4) : 871-876.
ZHAI Y M, WEI L P, YANG Q.Effects of regulatory measures on characters of greenhouse saline soil and tomato yield and quality[J]. Jiangsu Journal of Agricultural Sciences, 2015,31( 4) : 871-876.(in Chinese with English abstract)
[22] 王鹏勃,李建明,丁娟娟,等.水肥耦合对温室袋培番茄品质、产量及水分利用效率的影响[J]. 中国农业科学,2015,48( 2) : 314-323.
WANG P B, LI J M, DING J J, et al.Effect of water and fertilizer coupling on quality, yield and water use efficiency of tomato cultivated by organic substrate in bag[J]. Scientia Agricultura Sinica , 2015,48( 2) : 314-323.(in Chinese with English abstract)
[23] 杨俊刚,张鹏飞,倪小会,等.施用控释肥对设施番茄NO₃-N淋洗、N₂O 排放及产量与品质的影响[J]. 农业环境科学学报,2014, 33(9) : 1849-1857.
YANG J G, ZHANG P F, NI X H, et al.Effects of controlled release fertilizer on soil nitrate leaching, N₂O emission and fruit yield and quality in greenhouse tomato production system[J]. Journal of Agro-Environment Science, 2014, 33(9) : 1849-1857.(in Chinese with English abstract)
[24] YANG L, ZHAO F, CHANG Q, et al.Effects of vermicomposts on tomato yield and quality and soil fertility in greenhouse under different soil water regimes[J]. Agricultural Water Management,2015,160: 98-105.
[25] GUTIERREZ MICELI F A,SANTIAGO-BORRAZ J, MONTES MOLINA J A, et al. Vermicompost as a soil supplement to improve growth,yield and fruit quality of tomato( Lycopersicum esculentum )[J].Bioresource Technology,2007,98(15): 2781-2786.
[26] 郭果枝,武英,郭靖,等. 日光温室黄色番茄栽培技术[J]. 内蒙古农业科技,2014 (1):110.
GUO G Z,WU Y,GUO J,et al.Cultivation techniques of yellow tomato in Sunlight Greenhouse[J]. Inner Mongolia Agricultural Science and Technology,2014 (1):110. (in Chinese)
[27] 谭其猛. 蔬菜育种[M]. 北京: 中国农业出版社, 1984.
[28] 祝旅. 我国主要蔬菜新品种选育研究进展及今后的方向和任务[J]. 中国蔬菜, 1996 (1):1-4.
ZHU L.Research progress and future directions of major vegetable varieties breeding in China[J]. China Vegetables, 1996 (1):1-4.

十六个樱桃番茄品种果实风味品质相关指标比较分析

Comparative analysis of flavor/nutrient determination parameters in 16 different cherry tomato varieties

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 12

编辑推荐

Metrics

本文评价

[1]	沈迪, 陈龙正, 路晓华, 陶建平, 冯顾城, 刘洁霞, 冯凯, 尹莲, 丁旭, 贾丽丽, 徐志胜, 刘惠吉, 熊爱生. 苏南地区29个秋冬茬芹菜品种资源评价[J]. 浙江农业学报, 2020, 32(4): 653-660.
[2]	白俊艳, 卢军浩, 付学言, 武晓红, 杨又兵, 雷莹, 庞有志, 卢小宁, 巩慧荣, 胡陆星, 刘红涛, 樊红灯, 曹恒, 时坤鹏, 陈梦柯, 马永康. 蛋用鹌鹑IGF-1R基因的多态性与体尺性状相关性分析[J]. 浙江农业学报, 2020, 32(3): 398-405.
[3]	张芳, 王佩欣, 何勇, 骆慧枫, 寿国忠. 基于物联网的阳台微型温室作物生长环境因子探究[J]. 浙江农业学报, 2020, 32(2): 234-242.
[4]	辛世杰, 王晓慧, 戴国俊, 安婷婷, 张涛, 张跟喜, 谢恺舟, 王金玉, 王宏胜. 京海黄鸡柔嫩艾美尔球虫感染对脾脏和盲肠IL-6、IL-8、CCLi2基因表达量的影响及其相关性[J]. 浙江农业学报, 2019, 31(1): 39-46.
[5]	王道泽, 洪文英, 吴燕君, 陈瑞, 胡选祥. 水稻主栽品种和气象因素对稻瘟病田间流行的影响[J]. 浙江农业学报, 2017, 29(5): 791-798.
[6]	李琦, 刘双. 影响苏尼特放牧羊体质量变化的相关因素分析[J]. 浙江农业学报, 2017, 29(10): 1630-1636.
[7]	李清斌1，孙军波1，符国槐1，魏莎莎1，刘鹍2. 新旧膜棚内小气候差异及其对樱桃番茄果实产量和品质的影响[J]. 浙江农业学报, 2016, 28(3): 435-.
[8]	袁菊红, 胡绵好. 处理下彩叶草体内元素含量分布及相关性分析[J]. 浙江农业学报, 2016, 28(12): 2098-2108.
[9]	王志明1，王婕姝1，王毅2，韩向敏1，*，王华1. 甘肃高山细毛羊体重与体尺指标的相关性研究[J]. 浙江农业学报, 2016, 28(1): 28-.
[10]	白鹏华;刘奇志;*;李红旭;刘艳斌;石旺鹏;王玮;刘志龙;周海鹰;赵明新. 梨树叶片黄化与根际土壤微生物及养分关系[J]. , 2013, 25(6): 0-1336.
[11]	钟飞;田苗苗;赵言文;*;徐建中;顾礼清;陶宏. 常熟沿江湿地植物群落多样性与水质的关系[J]. , 2011, 23(5): 0-1000.
[12]	李春寿;叶胜海;陈炎忠;阮关海;黄福灯;张小明. 高产粳稻品种的产量构成因素分析[J]. , 2005, 17(4): 0-181.