摘要
以T1～T20(高代自交系)成熟果实为试验材料,利用高效液相色谱仪测定番茄成熟果实内的糖酸。结果表明:成熟的番茄果实内可溶性糖含量占可溶性固形物含量的70.82%,果实内含有果糖和葡萄糖,而不含有蔗糖;番茄风味品质主要取决于果实果糖、柠檬酸含量及其配比关系;决定番茄风味品质的糖类为果糖,酸类为柠檬酸。
Using T1 -T20 tomato inbred lines as materials, fruit were analyzed by high performance liquid chromatography for tomato＇s sugar acids. The conclusions were obtained as follows： The soluble sugar accounted for 70.82% of the soluble solid in tomato fruit. In ripening fruits that contain only fructose and glucose, they don＇t contain saccharine. The fructose decides the flavor quality of tomato, citric and malic acids are the major organic acids. The citric decides the flavor quality of tomato. The characteristic taste of tomato is due to a combination of fructose, citric acid and fructose： citric ratio.
出处
《农业科技与装备》
2009年第4期87-89,共3页
Agricultural Science & Technology and Equipment
关键词
番茄
果实
果糖
柠檬酸
tomato
flavor quality
fructose
citric acid
