摘要
为评价不同品种樱桃番茄的风味及营养价值,比较分析了8个品种樱桃番茄的可溶性固形物含量、总糖含量、有机酸含量、糖酸比、Vc含量、氨基酸含量和氨基酸组成。结果表明,红果樱桃番茄品种的部分风味指标(可溶性固形物、总糖、有机酸、Vc)、氨基酸组成及营养价值(总氨基酸、必需氨基酸含量及氨基酸模式谱)优于黄果品种,尤其是红果品种浙樱粉1号和浙樱红1号,其中,浙樱粉1号樱桃番茄可溶性固形物含量、总糖含量、有机酸含量、Vc含量、呈味类氨基酸(鲜味、甜味、芳香类)含量及氨基酸营养价值均处于较高水平。红果樱桃番茄品种之间的总糖含量、Vc含量,以及黄果樱桃番茄品种之间的有机酸含量、总氨基酸含量、必需氨基酸含量和甜味类氨基酸含量等指标均呈现出较低的变异系数。氨基酸营养价值分析表明,缬氨酸和亮氨酸是樱桃番茄的2个主要限制氨基酸。本研究结果为高品质樱桃番茄的品种选育提供了理论指导。
In order to evaluate the flavor quality and nutritional value of different cherry tomato(Solanum lycopersicon var.Cerasiforme)varieties,a comparative analysis on the flavor and nutrition determinant parameters(soluble solids content,total sugar content,organic acid content,sugar-acid ratio,ascorbic acid(Vc)content,amino acid constitution and content)in eight cherry tomato varieties was conducted.The results showed some flavor(soluble solids content,total sugar content,organic acid content,Vc content)and nutrition(total amino acid content,essential amino acid content,amino acid pattern spectrum)determinant parameters in red-fruit cherry tomato varieties,specially Zheyingfen No.1 and Zheyinghong No.1,were more preferable than those in the yellow-fruit tomato varieties.The contents of soluble solids,total sugar,organic acid,Vc,flavor amino acids(fresh,sweetness,and aromatic categories),as well as the total amino acid nutritional value of Zheyingfen No.1(a red-fruit variety),were relatively higher than other tested varieties.Some flavor and nutritive value determinant parameters showed certain degree of conservatism,demonstrated by the low coefficient of variation(CV)of total sugar and Vc contents among different red-fruit cherry tomato varieties,and also the low CV of organic acid,total amino acid,essential amino acid,sweetness amino acid content among the yellowfruit cherry tomato varieties.The amino acid nutritive value analysis indicated that valine(Val)and leucine(Leu)were the main limiting amino acids for cherry tomato fruits.This study provides some theoretical guidance for the breeding of high quality cherry tomato variety.
作者
程远
万红建
姚祝平
叶青静
王荣青
杨悦俭
周国治
阮美颖
CHENG Yuan;WAN Hongjian;YAO Zhuping;YE Qingjing;WANG Rongqing;YANG Yuejian;ZHOU Guozhi;RUAN Meiying(Institute of Vegetables,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021)
出处
《核农学报》
CAS
CSCD
北大核心
2019年第11期2177-2185,共9页
Journal of Nuclear Agricultural Sciences
基金
国家重点研发计划(2018YFD1000801)
省部共建国家重点实验室培育基地自主设计课题(2010DS700124-ZZ1903)
浙江省农业新品种选育重大科技专项(2016C02051)
浙江省农科院地方科技合作项目(LS2018002)
关键词
樱桃番茄
风味
氨基酸含量
氨基酸组成
cherry tomato
flavor quality
amino acid content
amino acid constitution
