Measure The Main Compositions Of Flavor And Characteristics And Research The Formation Of Features Quality Of Tomato Fruit

As the development of social economic and the improve of people's living standards,more and more people pay attention to tomato flavor quality,excellent fruit flavor quality requires good flavor and high nutritional value and better merchandise trait.The development of tomato fruit quality is a very complex and dynamic process,mainly contains soluble solids,sugar content and sugar composition,texture,flavor and a series of changes.This paper analyzes the nutritional quality of the different characters,different developmental stages of tomato fruit composition,content and amino acid changes in the components and non-volatile flavor components,the purposes is to ascertain characteristics of the process of change and development in tomato fruit flavor quality main quality material composition variation related metabolic enzymes,and provide a theoretical basis for improve the quality of tomato flavor,physiological and biochemical research and cultivation and breeding.The main findings are as follows:1.Cherry tomatoes(YT)and common tomatoes(PT)of each nine cultivars were as materials,this paper compared two kinds of tomato-related quality indicators,including the content of soluble solids,soluble sugar and titratable acid,sugar acid ratio,VC,tomato red pigment content and amino acid composition.Compared with YT,the protein of PT were much closer to the ideal protein requirements.The mass fraction of each amino acid,essential amino acid(EAA),freshness,sweet,aromatic flavor amino acid content of cherry tomatoes were all higher than common tomatoes.2.Principal component analysis was used to determinate the different traits of each nine varieties of cherry tomatoes and common tomatoes of 6 fruit quality indicators which included soluble sugars,organic acids,vitamin C,lycopene.the indicators were transformated with subordinate function,SPSS software was used to analyze and the results showed that the first principal component which determines the size were lycopene,vitamin C and soluble solids;the second principal component which determined the size was titratable acid.3.150 ? L methanol extract of tomato fruit,react with 250 ? L N-methyl trimethylsilyl trifluoroacetamide(MSTFA)to dry after,followed by addition of 150? L pyridine derivatives under the conditions of 37 ? 30 min;the completed derivatized samples were stored at 4 ? refrigerator for 24 h before GC-MS analysis.This method can quickly allow the rapid simultaneous determination of organic acids,sugars and amino acids in tomato fruit with good reproducibility,clear patterns.4.Quantitative analysis of amino acids showed that glutamate levels were the highest among five times,then followed by phenylalanine,aspartic acid,tyrosine.With a combination of gas chromatography and mass spectrometry(GC-MS)total ion current of different tomato fruit maturity,the main quality ingredients metabolites were identified,including nine kinds of sugars,18 kinds of organic acids and13 kinds of amino acids,five kinds of the other type of substances.Among 9 acids,the malic acid content was the highest,with highest proportion of the total acid;Among 18 sugars,the highest content was glucose,with the largest proportion of total sugar.The results showed that content of sugars were on the rise in the process of tomato fruit ripening,and the content of acids were decreased,sugar acid ratios were increased.