浙东地区不同口感型番茄品种的品质鉴定及相关分析OA

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.