口感型番茄品质指标分析及综合评价

doi:10.12190/j.issn.2096-1197.2023.05.07

摘要/Abstract

摘要：

【目的】明确评价口感型番茄果实品质的代表性指标及筛选优良品种，为构建口感型番茄品质评价体系提供参考。【方法】以17份口感型番茄品种为试验材料，测定10个与品质相关的数量性状指标，采用因子分析、逐步回归分析和相关性分析，筛选评价果实品质的代表性指标，并对口感型番茄品质进行综合评价。【结果】10个与品质相关的数量性状指标中，芳香物质含量变异性最大，变异系数为66.49%；果实纵径变异性最小，变异系数为9.56%。将10个指标进行综合分析，得到3个公因子，累计方差贡献率为80.267%，解释指标为果实可溶性固形物含量、还原性糖含量、单果重、芳香物质含量、糖酸比、可滴定酸含量，根据指标间的相关性，以指标简便易用和避免信息重叠为原则，筛选出果实可溶性固形物含量、单果重、芳香物质含量、糖酸比作为评价口感型番茄品质性状的代表性指标。根据公因子得分及其方差贡献率计算各材料综合品质排名，筛选出7份高品质口感型番茄。【结论】果实可溶性固形物含量、单果重、芳香物质含量、糖酸比可作为评价口感型番茄的代表性指标，航粉高糖、700、1933、美戴、2001、甜恋、泾番一号品质较好。

关键词: 口感型番茄, 品质指标, 因子分析, 逐步回归分析, 相关性分析, 综合评价

Abstract:

【Objective】Clarify the representative indexes for evaluating fruit quality and screen for excellent varieties of taste type tomatoes，to provide references for constructing quality evaluation systems of taste type tomatoes.【Methods】Using 17 taste type tomato varieties as experiment materials，10 quantitative trait indexes related to quality were tested. Factor analysis，stepwise regression analysis and correlation analysis were used to screen for the representative indexes for evaluating fruit quality. The quality of taste type tomatoes were then comprehensively evaluated.【Results】The variation of aromatic substance content was the largest among the 10 quantitative trait indexes related to quality，with a variation coefficient of 66.49%. With a variation coefficient of 9.56%，the variation of fruit vertical diameter was the smallest. The comprehensive quality analysis of the 10 indexes obtained 3 common factors，with a cumulative variance contribution rate of 80.267%. The explanatory indexes were fruit soluble solids content，reducing sugar content，single fruit weight，aromatic substance content，sugar-acid ratio and titratable acid content. According to the correlation between indexes，and the principle of easy to use and avoiding information overlap，four indexes of fruit soluble solids content，single fruit weight，aromatic substance content and sugar-acid ratio were selected as the representative indexes to evaluate the quality traits of taste type tomatoes. Using common factor scores and variance contribution rates，the comprehensive quality ranking of the varieties were calculated，and 7 high-quality taste type tomato varieties were selected.【Conclusion】Fruit soluble solids content，single fruit weight，aromatic substance content and sugar-acid ratio could be used as representative indexes to evaluate taste type tomatoes. The quality traits of Hangfengaotang，700，1933，Meidai，2001，Tianlian and Jingfan No.1 were better.

Key words: Taste type tomato, Quality index, Factor analysis, Stepwise regression analysis, Correlation analysis, Comprehensive evaluation

中图分类号:

S641.2

孙利萍, 高敏丽, 张永民, 靳颖玲, 韩蓉. 口感型番茄品质指标分析及综合评价[J]. 北方农业学报, 2023, 51(5): 67-74.

SUN Liping, GAO Minli, ZHANG Yongmin, JIN Yingling, HAN Rong. Taste type tomato quality indexes analysis and comprehensive evaluation[J]. Journal of Northern Agriculture, 2023, 51(5): 67-74.

图/表 6

表1

表2

表3

表4

表5

图1

参考文献 26

[1]	胡志峰, 邵景成, 张莉. 番茄抗TYLCV新品系2019113选育[J]. 甘肃农业科技, 2019(11):12-14.
[2]	陈月英. 番茄的加工利用现状及发展趋势[J]. 农产品加工, 2005(3):55-56.
[3]	刘淑梅, 苏晓梅, 刘磊, 等. 不同番茄品种的品质分析与评价[J]. 辽宁农业科学, 2020(5):21-23.
[4]	MAUL F, SARGENT S A, SIMS C A, et al. Tomato flavor and aroma quality as affected by storage temperature[J]. Journal of Food Science, 2000, 65(7):1228-1237. doi: 10.1111/jfds.2000.65.issue-7
[5]	TIEMAN D, ZHU G T, RESENDE M F R, et al. A chemical genetic roadmap to improved tomato flavor[J]. Science, 2017, 355(6323):391-394. doi: 10.1126/science.aal1556 pmid: 28126817
[6]	张桂凡, 崔兰舫. 口感型番茄设施生产实用技术模式[J]. 中国蔬菜, 2018(7):92-94.
[7]	张忠义, 张进文, 季希武, 等. 口感型番茄优质栽培关键技术[J]. 中国蔬菜, 2018(7):95-97.
[8]	李蔚, 雷喜红, 李新旭, 等. 北京口感型番茄品种比较试验[J]. 中国种业, 2020(6):53-56.
[9]	王同林, 叶红霞, 郑积荣, 等. 番茄果实中主要风味物质研究进展[J]. 浙江农业学报, 2020, 32(8):1513-1522. doi: 10.3969/j.issn.1004-1524.2020.08.22
[10]	BALDWIN E A, GOODNER K, PLOTTO A. Interaction of volatiles,sugars,and acids on perception of tomato aroma and flavor descriptors[J]. Journal of Food Science, 2008, 73(6):S294-S307.
[11]	BALDWIN E A, SCOTT J W, BAI J H. Sensory and chemical flavor analyses of tomato genotypes grown in Florida during three different growing seasons in multiple years[J]. Journal of the American Society for Horticultural Science, 2015, 140(5):490-503. doi: 10.21273/JASHS.140.5.490
[12]	张传伟, 宋述尧, 赵春波, 等. 不同品种番茄营养品质分析与评价[J]. 中国蔬菜, 2011(18):68-73.
[13]	冀胜鑫, 李敬蕊, 张斌, 等. 不同番茄品种果实品质差异初步分析[J]. 北方园艺, 2021(1):15-22.
[14]	薛坤. 樱桃番茄综合评价及品质形成特征[D]. 上海: 上海交通大学, 2020.
[15]	刘晓坤, 陈华. 基于SECA的加工番茄综合评价方法研究[J]. 新疆大学学报(自然科学版), 2019, 36(2):234-240.
[16]	刘宇, 姬晓晨, 张光, 等. 中原地区口感型番茄品种筛选试验[J]. 农业科技通讯, 2021(5):166-168.
[17]	李建明, 王平, 李江. 灌溉量对亚低温下温室番茄生理生化与品质的影响[J]. 农业工程学报, 2010, 26(2):129-134.
[18]	王鹏勃, 李江明, 丁娟娟, 等. 水肥耦合对温室代培番茄品质、产量及水分利用效率的影响[J]. 中国农业科学, 2015, 48(2):314-323. doi: 10.3864/j.issn.0578-1752.2015.02.11
[19]	李小芳, 张志良. 植物生理学实验指导[M]. 北京: 高等教育出版社, 2016:224-246.
[20]	霍红英. 番茄红素含量测定中提取方法研究[J]. 广东化工, 2012, 39(18):164-165.
[21]	马海翔, 庞胜群, 孔亚聪, 等. 35份加工番茄遗传多样性分析及综合评价[J/OL]. 分子植物育种, 2022:1-26.(2022-09-22). https://kns.cnki.net/kcms/detail/46.1068.S.20220920.0744.002.html.
[22]	程远, 万红建, 刘超超, 等. 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. doi: 10.3969/j.issn.1004-1524.2018.11.08
[23]	岳冬. 番茄果实主要风味特征成分测定及品质形成机理研究[D]. 南京: 南京农业大学, 2015.
[24]	唐启义, 冯明光. 实用统计分析及其DPS数据处理系统[M]. 北京: 科学出版社, 2002.
[25]	聂继云, 李志霞, 李海飞, 等. 苹果理化品质评价指标研究[J]. 中国农业科学, 2012, 45(14):2895-2903. doi: 10.3864/j.issn.0578-1752.2012.14.012
[26]	刘科鹏, 黄春辉, 冷建华, 等. “金魁”猕猴桃果实品质的主成分分析与综合评价[J]. 果树学报, 2012, 29(5):867-871.