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

doi:10.3969/j.issn.1004-1524.2018.11.08

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

• Horticultural Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S531

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.

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

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