Construction of a quality evaluation system for fresh-eating tomatoes based on Delphi method and analytic hierarchy process

doi:10.3969/j.issn.1004-1524.20240803

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (12): 2583-2592.DOI: 10.3969/j.issn.1004-1524.20240803

• Food Science • Previous Articles Next Articles

Construction of a quality evaluation system for fresh-eating tomatoes based on Delphi method and analytic hierarchy process

WANG Tonglin¹(), SHAO Zhiyong¹, NIE Zhixing¹, GUO Saisai¹, LIU Lihong², WANG Qiaomei², ZHENG Jirong¹^,^*()

1. Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China
2. Department of Horticulture, Zhejiang University/Key Laboratory of Horticultural Plant Growth and Quality Control, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China

Received:2024-09-12 Online:2025-12-25 Published:2026-01-09

Abstract

Abstract:

The current fresh-eating tomato market is dominated by varieties with attractive appearance due to breeding objectives heavily focused on aesthetics and storage capacity, resulting in tomatoes with hard flesh, bland taste, and limited nutritional value. This issue stems from the lack of a comprehensive quality evaluation system. To address this, the present study introduces an innovative strategy for constructing an evaluation system, which has proven effective in fields such as clinical medicine and education, to comprehensively and scientifically assess tomato quality. A systematic review of the definition and components of fresh tomato quality was conducted first. Based on the Delphi method, two rounds of consultations were held with 27 domestic experts in tomato breeding and quality research, leading to the establishment of an evaluation framework for fresh tomatoes that included three quality dimensions (flavor quality, nutritional quality, and commercial quality) and 15 quality indicators. The active response rates for the two rounds of expert consultations were 85.2% and 86.0%, respectively, with an average expert authority coefficient of 0.9, indicating the experts’ high attention and professional authority towards this study. Using the analytic hierarchy process, weights were assigned to the 15 quality indicators [sweet and sour taste: 8.16%, aroma: 5.91%, umami: 6.47%, negative taste: 7.49%, juice content: 6.43%, the degree of fruit digest residue: 6.47%, texture: 6.41%, total soluble solid content: 6.87%, carotenoid content: 6.82%, vitamin C(V_C) content: 6.58%, firmness: 6.15%, fruit shape: 7.24%, fruit glossiness: 6.92%, fruit color uniformity: 6.59%, and sepals presence and size status: 5.49%]. This study provides a reference for tomato quality breeding and research efforts.

Key words: fresh-eating tomato, quality, Delphi method, analytic hierarchy process, construction of evaluation system

CLC Number:

S641.2

WANG Tonglin, SHAO Zhiyong, NIE Zhixing, GUO Saisai, LIU Lihong, WANG Qiaomei, ZHENG Jirong. Construction of a quality evaluation system for fresh-eating tomatoes based on Delphi method and analytic hierarchy process[J]. Acta Agriculturae Zhejiangensis, 2025, 37(12): 2583-2592.

Figures/Tables 6

Table 1 Scoring table of experts’ judgment basis and influence degree of survey indicators

判断依据 Judgment basis	大 Large	中 Medium	小 Small
实践经验Practical experience	0.5	0.4	0.3
理论分析Theoretical analysis	0.3	0.2	0.1
同行了解Peer understanding	0.1	0.1	0.1
直观感受Intuitive feeling	0.1	0.1	0.1

Table 2 First draft of quality evaluation model for fresh-eating tomato

维度层 Dimension	要素层 Element	指标层 Indicator	指标内容解释 Explanation of indicator content
风味品质 Flavor	味道 Taste	酸甜味 Sweet and sour taste	果肉入口后的主要味觉体验 The main taste experience after the fruit pulp enters the mouth
quality		香味 Aroma	果肉咀嚼过程中鼻腔感受到特异果香 During the process of chewing fruit pulp, the nasal cavity feels a unique fruity aroma
		鲜味 Umami	果肉入口后有甜而不腻、清爽增香的感觉 After the fruit pulp pulp enters the mouth, it gives a sweet but not greasy, refreshing and fragrant feeling
		负面味道 Negative taste	果肉入口后产生苦、涩及其他令人厌恶的感受 After the fruit pulp enters the mouth, it produces bitterness, astringency, and other unpleasant feelings
	口感 Mouthfeel	汁水量 Juice content	果肉经轻度咀嚼,汁水从中涌出的量 The amount of juice that emerges from lightly chewed fruit pulp
		化渣度 The degree of fruit digest residue	果肉经咀嚼之后,不会在口腔中留下明显的果渣的程度 The degree of the fruit pulp, after being chewed, with not obvious fruit residue left in the mouth
		质地 Texture	在咀嚼过程中,口腔对果肉的触觉感受 The tactile sensation of the flesh in the mouth during chewing
营养品质 Nutritional quality	营养 Nutrition	可溶性固形物含量 Total soluble solid content	果肉中所有溶解于水的化合物的总称,包括糖、酸、维生素、矿物质等(其中糖酸占绝大部分) The general term for all compounds dissolved in water in fruit pulp, including sugars, acids, vitamins, minerals, etc. (with sugars and acids accounting for the vast majority)
	功能 Function	类胡萝卜素含量 Carotenoid content	单位质量果肉的类胡萝卜素含量 Carotenoid content per unit mass of fruit pulp
		V_C含量V_C content	单位质量果肉的V_C含量V_C content per unit mass of fruit pulp
		其他功能物质含量 Content of other functional substances	单位质量果肉中GABA、花青素、黄酮、氨基酸等物质含量 Content of GABA, anthocyanins, flavonoids, amino acids and other substances in the unit mass of fruit pulp
商品品质 Commercial quality	耐贮运性 Storage and transportation resistance	硬度 Firmness	果实赤道位置硬度,硬度指标直接影响贮运性和货架期 The firmness of fruits at the equatorial position directly affects their storage and shelf life
	外观 Appearance	果形 Fruit shape	果实外形表现,包含圆润程度、充盈程度、楞沟深浅等 Fruit appearance, including roundness, fullness, depth of grooves, etc
		果面光泽度 Fruit glossiness	果实表面光滑、整洁的程度 The smoothness and neatness of the fruit surface
		果实大小Fruit size	单个番茄果实质量Individual tomato fruit quality
		果实着色均匀程度 Fruit color uniformity	果实通体颜色均匀程度 The uniformity of the overall color of the fruit
		果梗洼疤痕大小 Scar size of fruit stem depression	果实果梗端形成的木质化疤痕的面积及程度等 The area and degree of lignified scars formed at the end of the fruit stalk, etc
		萼片有无及大小状态 Sepals presence and size status	果实萼片的有无、大小、卷曲状态、新鲜程度 The presence, size, curled state, and freshness of fruit sepals

Table 2 First draft of quality evaluation model for fresh-eating tomato

维度层 Dimension	要素层 Element	指标层 Indicator	指标内容解释 Explanation of indicator content
风味品质 Flavor	味道 Taste	酸甜味 Sweet and sour taste	果肉入口后的主要味觉体验 The main taste experience after the fruit pulp enters the mouth
quality		香味 Aroma	果肉咀嚼过程中鼻腔感受到特异果香 During the process of chewing fruit pulp, the nasal cavity feels a unique fruity aroma
		鲜味 Umami	果肉入口后有甜而不腻、清爽增香的感觉 After the fruit pulp pulp enters the mouth, it gives a sweet but not greasy, refreshing and fragrant feeling
		负面味道 Negative taste	果肉入口后产生苦、涩及其他令人厌恶的感受 After the fruit pulp enters the mouth, it produces bitterness, astringency, and other unpleasant feelings
	口感 Mouthfeel	汁水量 Juice content	果肉经轻度咀嚼,汁水从中涌出的量 The amount of juice that emerges from lightly chewed fruit pulp
		化渣度 The degree of fruit digest residue	果肉经咀嚼之后,不会在口腔中留下明显的果渣的程度 The degree of the fruit pulp, after being chewed, with not obvious fruit residue left in the mouth
		质地 Texture	在咀嚼过程中,口腔对果肉的触觉感受 The tactile sensation of the flesh in the mouth during chewing
营养品质 Nutritional quality	营养 Nutrition	可溶性固形物含量 Total soluble solid content	果肉中所有溶解于水的化合物的总称,包括糖、酸、维生素、矿物质等(其中糖酸占绝大部分) The general term for all compounds dissolved in water in fruit pulp, including sugars, acids, vitamins, minerals, etc. (with sugars and acids accounting for the vast majority)
	功能 Function	类胡萝卜素含量 Carotenoid content	单位质量果肉的类胡萝卜素含量 Carotenoid content per unit mass of fruit pulp
		V_C含量V_C content	单位质量果肉的V_C含量V_C content per unit mass of fruit pulp
		其他功能物质含量 Content of other functional substances	单位质量果肉中GABA、花青素、黄酮、氨基酸等物质含量 Content of GABA, anthocyanins, flavonoids, amino acids and other substances in the unit mass of fruit pulp
商品品质 Commercial quality	耐贮运性 Storage and transportation resistance	硬度 Firmness	果实赤道位置硬度,硬度指标直接影响贮运性和货架期 The firmness of fruits at the equatorial position directly affects their storage and shelf life
	外观 Appearance	果形 Fruit shape	果实外形表现,包含圆润程度、充盈程度、楞沟深浅等 Fruit appearance, including roundness, fullness, depth of grooves, etc
		果面光泽度 Fruit glossiness	果实表面光滑、整洁的程度 The smoothness and neatness of the fruit surface
		果实大小Fruit size	单个番茄果实质量Individual tomato fruit quality
		果实着色均匀程度 Fruit color uniformity	果实通体颜色均匀程度 The uniformity of the overall color of the fruit
		果梗洼疤痕大小 Scar size of fruit stem depression	果实果梗端形成的木质化疤痕的面积及程度等 The area and degree of lignified scars formed at the end of the fruit stalk, etc
		萼片有无及大小状态 Sepals presence and size status	果实萼片的有无、大小、卷曲状态、新鲜程度 The presence, size, curled state, and freshness of fruit sepals

Fig.1 Expert evaluation basis

Table 3 Scoring results of expert importance

维度层 Dimension	指标层 Indicator	第一次问卷结果 First questionnaire results			第二次问卷结果 Second questionnaire results
维度层 Dimension	指标层 Indicator	$X ¯$	SD	CV	$X ¯$	SD	CV
(A1)风味品质	(B1)酸甜味Sweet and sour taste	4.91	0.29	0.059	4.89	0.31	0.063
Flavor quality	(B2)香味Aroma	3.57	1.12	0.314	3.54	0.66	0.187
	(B3)鲜味Umami	3.78	1.04	0.276	3.88	0.97	0.249
	(B4)负面味道Negative taste	4.30	1.06	0.247	4.49	0.99	0.220
	(B5)汁水量Juice content	4.04	0.88	0.217	3.85	0.75	0.194
	(B6)化渣度The degree of fruit digest residue	4.04	0.88	0.217	3.88	0.79	0.205
	(B7)质地Texture	3.78	0.74	0.195	3.84	0.56	0.147
(A2)营养品质	(B8)可溶性固形物含量Total soluble solid content	4.30	0.88	0.203	4.12	0.62	0.151
Nutritional quality	(B9)类胡萝卜素含量Carotenoid content	3.96	0.82	0.208	4.09	0.84	0.206
	(B10)V_C含量V_C content	3.83	0.72	0.187	3.94	0.76	0.193
	(B11)其他功能物质含量	3.04	1.02	0.336	3.20	1.06	0.330
	Content of other functional substances
(A3)商品品质	(B12)硬度Firmness	3.65	0.93	0.256	3.68	0.65	0.177
Commercial quality	(B13)果形Fruit shape	4.30	0.97	0.226	4.34	0.73	0.167
	(B14)果面光泽度Fruit glossiness	3.96	0.93	0.235	4.15	0.59	0.142
	(B15)果实大小Fruit size	2.83	1.03	0.364	2.92	0.69	0.238
	(B16)果实着色均匀程度Fruit color uniformity	3.96	0.93	0.235	3.95	0.69	0.174
	(B17)果梗洼疤痕大小Scar size of fruit stem depression	2.91	0.90	0.309	2.97	0.73	0.247
	(B18)萼片有无及大小状态	3.26	1.05	0.323	3.29	0.78	0.238
	Sepals presence and size status

Table 3 Scoring results of expert importance

维度层 Dimension	指标层 Indicator	第一次问卷结果 First questionnaire results			第二次问卷结果 Second questionnaire results
维度层 Dimension	指标层 Indicator	$X ¯$	SD	CV	$X ¯$	SD	CV
(A1)风味品质	(B1)酸甜味Sweet and sour taste	4.91	0.29	0.059	4.89	0.31	0.063
Flavor quality	(B2)香味Aroma	3.57	1.12	0.314	3.54	0.66	0.187
	(B3)鲜味Umami	3.78	1.04	0.276	3.88	0.97	0.249
	(B4)负面味道Negative taste	4.30	1.06	0.247	4.49	0.99	0.220
	(B5)汁水量Juice content	4.04	0.88	0.217	3.85	0.75	0.194
	(B6)化渣度The degree of fruit digest residue	4.04	0.88	0.217	3.88	0.79	0.205
	(B7)质地Texture	3.78	0.74	0.195	3.84	0.56	0.147
(A2)营养品质	(B8)可溶性固形物含量Total soluble solid content	4.30	0.88	0.203	4.12	0.62	0.151
Nutritional quality	(B9)类胡萝卜素含量Carotenoid content	3.96	0.82	0.208	4.09	0.84	0.206
	(B10)V_C含量V_C content	3.83	0.72	0.187	3.94	0.76	0.193
	(B11)其他功能物质含量	3.04	1.02	0.336	3.20	1.06	0.330
	Content of other functional substances
(A3)商品品质	(B12)硬度Firmness	3.65	0.93	0.256	3.68	0.65	0.177
Commercial quality	(B13)果形Fruit shape	4.30	0.97	0.226	4.34	0.73	0.167
	(B14)果面光泽度Fruit glossiness	3.96	0.93	0.235	4.15	0.59	0.142
	(B15)果实大小Fruit size	2.83	1.03	0.364	2.92	0.69	0.238
	(B16)果实着色均匀程度Fruit color uniformity	3.96	0.93	0.235	3.95	0.69	0.174
	(B17)果梗洼疤痕大小Scar size of fruit stem depression	2.91	0.90	0.309	2.97	0.73	0.247
	(B18)萼片有无及大小状态	3.26	1.05	0.323	3.29	0.78	0.238
	Sepals presence and size status

Table 4 AHP judgment matrix

品质指标	B1	B2	B3	B4	B5	B6	B7	B8	B9	B10	B12	B13	B14	B16	B18
Indicators
B1	1	1.380	1.261	1.089	1.270	1.261	1.274	1.188	1.196	1.241	1.328	1.127	1.179	1.239	1.487
B2	0.725	1	0.914	0.789	0.92	0.914	0.923	0.861	0.867	0.899	0.962	0.816	0.854	0.898	1.078
B3	0.793	1.095	1	0.864	1.007	1.001	1.010	0.943	0.949	0.984	1.053	0.894	0.935	0.983	1.180
B4	0.918	1.267	1.158	1	1.166	1.158	1.170	1.091	1.098	1.139	1.219	1.035	1.082	1.137	1.366
B5	0.788	1.087	0.993	0.858	1	0.994	1.003	0.936	0.942	0.977	1.046	0.888	0.929	0.976	1.172
B6	0.793	1.094	0.999	0.863	1.006	1	1.010	0.942	0.948	0.984	1.053	0.893	0.935	0.982	1.179
B7	0.785	1.083	0.990	0.855	0.997	0.990	1	0.933	0.939	0.974	1.042	0.885	0.926	0.972	1.168
B8	0.841	1.161	1.061	0.916	1.068	1.061	1.072	1	1.007	1.044	1.117	0.948	0.992	1.042	1.252
B9	0.836	1.154	1.054	0.91	1.061	1.054	1.065	0.993	1	1.037	1.110	0.942	0.986	1.035	1.243
B10	0.806	1.112	1.016	0.878	1.023	1.017	1.027	0.958	0.964	1	1.070	0.908	0.950	0.998	1.199
B12	0.753	1.039	0.949	0.82	0.956	0.950	0.959	0.895	0.901	0.934	1	0.849	0.888	0.933	1.120
B13	0.887	1.225	1.119	0.967	1.127	1.119	1.131	1.055	1.062	1.101	1.179	1	1.046	1.099	1.320
B14	0.848	1.171	1.069	0.924	1.077	1.070	1.080	1.008	1.015	1.052	1.126	0.956	1	1.051	1.262
B16	0.807	1.114	1.018	0.879	1.025	1.018	1.028	0.959	0.966	1.002	1.072	0.910	0.952	1	1.201
B18	0.672	0.928	0.848	0.732	0.854	0.848	0.856	0.799	0.804	0.834	0.893	0.758	0.793	0.833	1

Table 5 Tomato quality evaluation system

维度层 Dimension	指标层 Indicator	指标内容解释 Explanation of indicator content	权重 Weight/%
风味品质 Flavor quality	酸甜味 Sweet and sour taste	果肉入口后的主要味觉体验 The main taste experience after the fruit pulp enters the mouth	8.16
	香味 Aroma	果肉咀嚼过程中鼻腔感受到特异果香 During the process of chewing fruit pulp, the nasal cavity feels a unique fruity aroma	5.91
	鲜味 Umami	果肉入口后有甜而不腻、清爽增香的感觉 After the fruit pulp enters the mouth, it gives a sweet but not greasy, refreshing and fragrant feeling	6.47
	负面味道 Negative taste	果肉入口后产生苦、涩及其他令人厌恶的感受 After the fruit pulp enters the mouth, it produces bitterness, astringency, and other unpleasant feelings	7.49
	汁水量 Juice content	果肉经轻度咀嚼,汁水从中涌出的量 The amount of juice that emerges from lightly chewed fruit pulp	6.43
	化渣度 The degree of fruit digest residue	果肉经咀嚼之后,不会在口腔中留下明显的果渣的程度 The degree of the fruit pulp, after being chewed, with not obvious fruit residue left in the mouth	6.47
	质地 Texture	在咀嚼过程中,口腔对果肉的触觉感受 The tactile sensation of the flesh in the mouth during chewing	6.41
营养品质 Nutritional quality	可溶性固形物含量 Total soluble solid content	果肉中所有溶解于水的化合物的总称,包括糖、酸、维生素、矿物质等 (其中糖酸占绝大部分) The general term for all compounds dissolved in water in fruit pulp, including sugars, acids, vitamins, minerals, etc. (with sugars and acids accounting for the vast majority)	6.87
	类胡萝卜素含量 Carotenoid content	单位质量果肉的类胡萝卜素含量 Carotenoid content per unit mass of fruit pulp	6.82
	V_C含量 V_C content	单位质量果肉的V_C含量 V_C content per unit mass of fruit pulp	6.58
商品品质 Commercial quality	硬度 Firmness	果实赤道位置硬度,硬度指标直接影响贮运性和货架期 The firmness of fruits at the equatorial position directly affects their storage and shelf life	6.15
	果形 Fruit shape	果实外形表现,包含圆润程度、充盈程度、楞沟深浅等 Fruit appearance, including roundness, fullness, depth of grooves, etc	7.24
	果面光泽度 Fruit glossiness	果实表面光滑、整洁的程度 The smoothness and neatness of the fruit surface	6.92
	果实着色均匀程度 Fruit color uniformity	果实通体颜色均匀程度 The uniformity of the overall color of the fruit	6.59
	萼片有无及大小状态 Sepals presence and size status	果实萼片的有无、大小、卷曲状态、新鲜程度 The presence, size, curled state, and freshness of fruit sepals	5.49

Table 5 Tomato quality evaluation system

维度层 Dimension	指标层 Indicator	指标内容解释 Explanation of indicator content	权重 Weight/%
风味品质 Flavor quality	酸甜味 Sweet and sour taste	果肉入口后的主要味觉体验 The main taste experience after the fruit pulp enters the mouth	8.16
	香味 Aroma	果肉咀嚼过程中鼻腔感受到特异果香 During the process of chewing fruit pulp, the nasal cavity feels a unique fruity aroma	5.91
	鲜味 Umami	果肉入口后有甜而不腻、清爽增香的感觉 After the fruit pulp enters the mouth, it gives a sweet but not greasy, refreshing and fragrant feeling	6.47
	负面味道 Negative taste	果肉入口后产生苦、涩及其他令人厌恶的感受 After the fruit pulp enters the mouth, it produces bitterness, astringency, and other unpleasant feelings	7.49
	汁水量 Juice content	果肉经轻度咀嚼,汁水从中涌出的量 The amount of juice that emerges from lightly chewed fruit pulp	6.43
	化渣度 The degree of fruit digest residue	果肉经咀嚼之后,不会在口腔中留下明显的果渣的程度 The degree of the fruit pulp, after being chewed, with not obvious fruit residue left in the mouth	6.47
	质地 Texture	在咀嚼过程中,口腔对果肉的触觉感受 The tactile sensation of the flesh in the mouth during chewing	6.41
营养品质 Nutritional quality	可溶性固形物含量 Total soluble solid content	果肉中所有溶解于水的化合物的总称,包括糖、酸、维生素、矿物质等 (其中糖酸占绝大部分) The general term for all compounds dissolved in water in fruit pulp, including sugars, acids, vitamins, minerals, etc. (with sugars and acids accounting for the vast majority)	6.87
	类胡萝卜素含量 Carotenoid content	单位质量果肉的类胡萝卜素含量 Carotenoid content per unit mass of fruit pulp	6.82
	V_C含量 V_C content	单位质量果肉的V_C含量 V_C content per unit mass of fruit pulp	6.58
商品品质 Commercial quality	硬度 Firmness	果实赤道位置硬度,硬度指标直接影响贮运性和货架期 The firmness of fruits at the equatorial position directly affects their storage and shelf life	6.15
	果形 Fruit shape	果实外形表现,包含圆润程度、充盈程度、楞沟深浅等 Fruit appearance, including roundness, fullness, depth of grooves, etc	7.24
	果面光泽度 Fruit glossiness	果实表面光滑、整洁的程度 The smoothness and neatness of the fruit surface	6.92
	果实着色均匀程度 Fruit color uniformity	果实通体颜色均匀程度 The uniformity of the overall color of the fruit	6.59
	萼片有无及大小状态 Sepals presence and size status	果实萼片的有无、大小、卷曲状态、新鲜程度 The presence, size, curled state, and freshness of fruit sepals	5.49

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Construction of a quality evaluation system for fresh-eating tomatoes based on Delphi method and analytic hierarchy process

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