（1College of Horticulture，Hebei Agricultural University，Baoding 071001，Hebei，China；2Baoding Branch of Central Agricultural Broadcasting School，Baoding 071001，Hebei，China）
Abstract：In order to explore the reasons why the flavor of taste tomato is better than that of ordinary tomato，this experiment selected 2 taste tomato varieties and 2 common tomato varieties to measure the contents of sugar and acid，enzyme activities related to sugar metabolism，appearance quality indexes and nutritional quality indexes during fruit development；and conducted sensory evaluation．The results showed that the variation trend of sugar content was the same in the fruit development of taste tomato and common tomato．The contents of soluble sugar，fructose and glucose were rapidly accumulated from green ripening stage，and contents of soluble sugar reached the highest value at half-ripening stage，while contents of fructose and glucose reached the highest value at full ripening stage．The contents of soluble sugar，fructose and glucose in taste tomato fruits were 43.70%-53.58%，57.98%-96.57% and 47.35%-86.59%，higher than those in common tomato，respectively．Among them the proportion of fructose in soluble sugar content was the highest．Sucrose content began to decrease from young fruit stage．During this period，sucrose content in taste tomato was 18.30%-63.03% higher than that of the ordinary tomato．The sugar metabolism and accumulation of taste tomato in early development stage was regulated by sucrose synthetase（SS），and in late stage was regulated by acidic invertase（AI）and neutral invertase（NI）．The titratable acid contents of both taste and common tomato fruits were rapidly accumulated from young fruit stage．Its content in taste tomato was 73.89%-101.05% higher than that in common tomato at ripenning stage．The organic acids in taste tomato fruit were mainly citric acid and malic acid．Their contents were significantly higher than those in ordinary tomato．At ripenning stage，the sugar-acid ratio of taste tomato fruit was 5.17-5.64，significantly lower than that in common tomato fruit．The contents of soluble solid，VC and lycopene were significantly higher than those of common tomato．The contents of soluble protein and various amino acids were also higher than those in common tomato．In conclusion，the good flavor of taste tomato was mainly due to its higher contents of sugar，acid and high proportion of fructose．
陈佳倩1，杨嵩涵1，梁欣2，吴晓蕾1，高洪波1，吕桂云1*. 口感番茄与普通番茄果实品质特性分析[J]. 中国蔬菜, 2023, 1(4): 87-94.
CHEN Jiaqian1，YANG Songhan1，LIANG Xin2，WU Xiaolei1，GAO Hongbo1，LYU Guiyun1*. Analysis of Fruit Quality Characters between Taste Tomato and Common Tomato. China Vegetables, 2023, 1(4): 87-94.
