Comparative Study on Aroma Compounds of Tomato Cultured in Different Seasons
YANG Ming-hui1，CHEN Hai-li2，TANG Xiao-wei2，ZHU Yue-lin1，LIU Ming-chi2*
1College of Horticulture，Nanjing Agricultural University，Nanjing 210095,Jiangsu,China；2Vegetable Research Center，Beijing Academy of Agriculture and Forestry Sciences，Beijing 100097,China
Abstract：Aroma compounds,fatty acid and lipoxygenase in forming aroma compounds of tomato fruits cultivated in greenhouse between different seasons were studied,taking cultivar‘Jiafen No.15’as experimental material.The study found that fatty acid content of tomato in autumn-winter stubble was higher than spring stubble,while aromatic content and lipoxygenase activity in spring stubble tomato fruits were significantly higher than in autumn-winter stubble.The autumn-winter stubble and spring stubble tomato fruits were detected 37 and 48 kinds of aroma compounds,respectively.The aromatic content in autumn-winter stubble was only 304.58 μg·kg-1,while in spring stubble was as high as 702.39 μg·kg-1,which was 2.3 times of the former.The results showed that the tomato flavor in spring stubble was significantly better than in autumn-winter stubble.
