基于糖、有机酸及氨基酸含量的番茄品质多元统计评价OA

To evaluate the qualities of different tomato varieties,10 types of tomatoes(cherry tomatoes(A1-A5)and common tomatoes(B1-B5))were quantitatively analyzed with regards to their contents of sugars,organic acids,and amino acids,a comprehensive evaluation was conducted by combining correlation analysis,principal component analysis,and cluster analysis.As a result,the tested tomatoes mainly contained 3 types of sugars(fructose,glucose,sucrose),4 types of organic acids(tartaric acid,malic acid,etc.),and 23 types of amino acids(including 8 essential amino acids,etc.).The contents of all components varied significantly among different types of tomatoes.Cherry tomato A5 showed the highest total sugar content,while common tomato B4 ranked first in the total amounts of essential amino acids and flavor-contributing amino acids.According to the correlation analysis,an extremely significant positive correlation was observed between fructose and glucose,while a negative correlation was noticed between fructose and tartaric acid.In addition,essential amino acids and flavor-contributing amino acids were mostly negatively correlated with organic acids.Principal component analysis was based on the extraction of 6 principal components,which demonstrated a cumulative contribution rate of 94.23%.According to the constructed comprehensive evaluation model,B4,A5,and B5 displayed the highest comprehensive scores and the best quality.Finally,cluster analysis divided the 10 tomato materials into 3 categories.The third category(B4,A5,B5)was of the best quality,the second category(B1,B2,B3)belonged to the medium-low group,and the first category(A1,A3,A2,A4)stayed at the lowest level of quality.This study will provide a theoretical basis for tomato germplasm breeding and quality improvement.