Five different tomato cultivars ‘Holland belly’, ‘Jiafen No.15’, ‘Big yellow fruit 04-65’, ‘Jingdan No.1’ and ‘Jinzhu’ were selected to detect their quality characteristics. The physical and chemical quality of pre type of tomato fruits including contents of soluble solid, titratable acidity, sugar/acid ratio, vitamin C (Vc), lycopene, amino acid, color, and firmness were all measured, and the sensory analysis was also evaluated. The order of sensory analysis evaluation was ‘Jingdan No.1’ > ‘Jinzhu’ > ‘Jiafen No.15’ > ‘Big yellow fruit 04-65’ > ‘Holland belly’. The correlation between sensory evaluation results and measured quality indexes was analyzed. Based on correlation analysis results, quality indexes of tomato fruits were graded, and grading standards were established. Comprehensive flavor quality of pre type of fruits could be measured by summing up all the grades of quality indexes. In this way, the comprehensive evaluating index of ‘Jingdan No.1’ was the highest, the value was 31.09, which means the best flavor tomato fruit; ‘Holland belly’ gained the lowest comprehensive evaluating index (8.82) among the five cultivars. The method of comprehensive evaluation for flavor quality could be applied in evaluation of tomato fruit’s quality.
展开▼
