摘要
观测分析了12份引进番茄新材料的主要品质指标。结果表明,材料间可溶性固形物含量、总酸度、番茄红素含量、VC含量差异明显,T31果实的番茄红素含量达到加工番茄标准;材料间外观品质在果面、果脐、生长习性上差异较小。综合表现较好的是PI120256、PI174263和T31,最差的是SnowWhite。GoldenRoma、VitaGold、HighCaroteneTM928、Sapho、HealthKick的利用价值有待进一步研究。
The study was carried out to measure soluble solids,total acidity,lycopene,and ascorbic acid content in 12 newly introduced tomato varieties. The results showed that the fruits of different tomato germplasms varied apparently in soluble solids,total acidity, lycopene, and ascorbic acid. Variety T31 contained high level of lycopene, which satisfied the processing needs. The differences of the appearance quality in fruit surface,fruit navel,growing habit were inapparent among the 12 varieties,T31, PI 120256, PI 174263 stood out in overall fruit quality, and Snow White had the least desirable eating quality. The Golden Roma, High carotene TM928, Health Kick, Vita Gold and Sapho need to be further investigated.
出处
《中国蔬菜》
北大核心
2006年第11期12-14,共3页
China Vegetables
基金
教育部春晖计划项目〔教外司留(2004)309〕
贵州省基金项目〔黔科合J字(2005)2120〕
关键词
番茄
资源材料
番茄红素
风味
VC
外观
Tomato, Germplasm, Lycopene, Flavour, Ascorbic acid content, Appearance quality
