A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds
Tomatoes (<i>Lycopersicon esculentum</i>) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/16/2947 |
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| author | Jing Zhang Sitian Liu Xiumei Zhu Youlin Chang Cheng Wang Ning Ma Junwen Wang Xiaodan Zhang Jian Lyu Jianming Xie |
| author_facet | Jing Zhang Sitian Liu Xiumei Zhu Youlin Chang Cheng Wang Ning Ma Junwen Wang Xiaodan Zhang Jian Lyu Jianming Xie |
| author_sort | Jing Zhang |
| collection | DOAJ |
| description | Tomatoes (<i>Lycopersicon esculentum</i>) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone (<i>p</i> < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines. |
| first_indexed | 2024-03-10T23:38:29Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T23:38:29Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-47121806c2d74a299f8099c635ca31982023-11-19T02:41:20ZengMDPI AGPlants2223-77472023-08-011216294710.3390/plants12162947A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile CompoundsJing Zhang0Sitian Liu1Xiumei Zhu2Youlin Chang3Cheng Wang4Ning Ma5Junwen Wang6Xiaodan Zhang7Jian Lyu8Jianming Xie9College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaGansu Inspection and Testing Center for Agricultural Product Quality and Safety, Lanzhou 730000, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, ChinaTomatoes (<i>Lycopersicon esculentum</i>) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone (<i>p</i> < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines.https://www.mdpi.com/2223-7747/12/16/2947tomatoflavorquality evaluationvolatile compounds |
| spellingShingle | Jing Zhang Sitian Liu Xiumei Zhu Youlin Chang Cheng Wang Ning Ma Junwen Wang Xiaodan Zhang Jian Lyu Jianming Xie A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds Plants tomato flavor quality evaluation volatile compounds |
| title | A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds |
| title_full | A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds |
| title_fullStr | A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds |
| title_full_unstemmed | A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds |
| title_short | A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds |
| title_sort | comprehensive evaluation of tomato fruit quality and identification of volatile compounds |
| topic | tomato flavor quality evaluation volatile compounds |
| url | https://www.mdpi.com/2223-7747/12/16/2947 |
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