Quality Identification and Multivariate Statistical Analysis of Different Palatable Tomato Varieties
CAI Run1，SUN Zhengliang1，HU Jing’ang2，GONG Haijun1*，ZHANG Yan3*
1Northwest A & F University，Yangling 712100，Shaanxi，China；2Zhengzhou Vegetable Research Institute，Zhengzhou 450015，Henan，China；3Shandong Agricultural University，Taian 271018，Shandong，China
Abstract：In order to select tomato varieties with excellent quality and suitable for consumer demand，15 palatable tomato varieties were used as materials to determine the relevant indexes of fruit commercial quality and nutritional quality，and the comprehensive quality of each variety was evaluated and compared by using the method of the affiliation function，correlation analysis of genetic variations，principal component analysis and cluster analysis．The results showed that there were large differences in quality and taste among the varieties；genetic variation and correlation analysis showed that quality traits such as soluble sugar content，sugar-acid ratio，total phenolic content and tomato taste were closely related；the results obtained by using principal component analysis had a high degree of similarity with those obtained by manual tasting evaluation and analysis by the subordinate function method，and three varieties with better overall quality were selected by combining
the subordinate function method and the principal component analysis method P124，P190 and P209，with high taste evaluation scores，high nutrient contents of lycopene，VC，flavonoids and total phenols，high soluble sugar content and suitable sugar-acid ratio，good taste and rich flavor，and good promotion value．
