浙江农业科学2026，Vol.67Issue(5)：1088-1091,4.DOI:10.16178/j.issn.0528-9017.20250470
浙东地区不同口感型番茄品种的品质鉴定及相关分析
Quality evaluation and correlation analysis of different flavor-type tomato varieties in eastern Zhejiang
摘要
Abstract
To screen for high-quality flavor-type tomato varieties that align with consumer preferences,this study utilized 11 flavor-type tomato varieties as experimental materials.Key indicators,including fruit appearance traits and nutritional quality,were systematically measured,and a comprehensive evaluation was conducted by combining sensory assessments.The results revealed that there were significant(p＜0.05)variations in appearance traits among different varieties,including individual fruit weight,pulp thickness,and hardness.In terms of nutritional quality,Hangza 614 exhibited the highest soluble solids content(8.83％),while Hangza 612 showed the highest sugar-to-acid ratio(10.92).The sensory evaluation scores highlighted Hangza 614(8.4 points)and Hangza 604(8.3 points)as outstanding performers,with their fruits featuring soft,glutinous flesh and rich flavor profiles.Correlation analysis revealed that sensory scores exhibited positive correlations with the number of ventricles and the sugar-to-acid ratio at p＜0.01 and p＜0.05 level,respectively,with the correlation coefficient of 0.810 and 0.675,respectively,while showing a highly significantly(p＜0.01)negative correlation with pulp thickness(correlation coefficient of-0.889).In summary,Hangza 614 and Hangza 604 demonstrated excellent overall taste,characterized by a higher number of ventricles,a superior sugar-to-acid ratio,and thinner pulp,making them suitable for promotion and application in eastern Zhejiang.关键词
口感型番茄/营养品质/感官评价/糖酸比Key words
flavor-type tomato/nutritional quality/sensory evaluation/sugar-to-acid ratio分类
农业科技引用本文复制引用
梁丽伟,陈银根,徐伟航,郑积荣,王宏..浙东地区不同口感型番茄品种的品质鉴定及相关分析[J].浙江农业科学,2026,67(5):1088-1091,4.基金项目
新昌县2024年一般科技计划项目(浙科[2024]19号) （浙科[2024]19号）
