Identification And Analysis Of Volatile Components And Quality Traits In Tomato Fruits

Tomato is one of the most widely cultivated and consumed vegetables in the world.As volatilecomponents can greatly affect the tomato’s flavor, it is an important index in evaluating fruits’quality of tomato.This research firstly aimed at optimizing the method of determanating volatile components. Then several factors that contain the fruits’ volatile components, quality indexs, the evaluation of sensory and their correlation were investigatedbased on 90 tomato accessions. The results showed as follows,1.96 volatile components were isolated and identified from 90 tomato accessions, mainly including alcohol, aldehydes,esters and ketone. Alcohols had the most volatile components (28)following by 22 volatile components of aldehydes. Esters contained 14 volatile components and ketones contained 12 respectively.In addition, the level of volatile components content in ordinary tomato was evident higher than it was in cherry tomato. The proportion of all kinds of volatile components content in ordinary tomato was consistent with cherry tomato. The content of ketone was the highest, followed byalcohol,hydrocarbons was the lowest.Common volatiles in red and pink tomato had no significant differences, however significant differences were detcected in green and yellow tomato compared to other colors’ tomato.2.30 main volatilesweredetermined including 4 kinds of alcohol,13 kinds of aldehydes, 5 kinds of ketone,5 kinds of ester and 3 kinds of other volatile.The results of principal component analysis showed that, PC scores of TI1022,TI1098,TI2020,TI2009which belong to red and pink ordinary tomato. These ordinary tomato PC scores were low for green ordinary tomato with poor taste, such as TI4003, TI4001, TI6001 and TI4002.PC scores were higher for cherry tomato such as CI1009,CI1058,CI2011,CI1005,CI2010,CI3006. Comprehensive sensory evaluation analysis showed that:scores were high for pink ordinary tomatoand that, while were lower for green and yellow ordinary tomato.Cherry tomato mainly includes red and pink tomatoes were scored high. Tomatoes with higher PC score were usually taste better than others.3. The correlation coefficient of quality characters, sensory evaluation and volatiles were analyzed in tomato fruits. A significantly positive correlation among SSC, totalsugar content and sweetness wasrevealed. Significantly positive correlation has been observed between comprehensive evaluation and sweetness.In ordinary tomato,comprehensive evaluation was significantly positive with (E)-2-octenal; 2,6,6-timethyl-1-cyclohexene-1-car-boxaldehyde;(E,E)-2,4-decadienal;cis-4,5-epoxy-(E)-2-decenal;4-(2,6,6-trimethyl-1-cyclo-he xen-1-yl)-3-buten-2-one; (E,Z)-10-dimethyl-3,5,9-undecatrien-2-one;2-pentyl-furan;(E)-2-de cenal. Sweetness was significantly positive with 1-pentanol; (Z)-3-hexen-1-ol; (E,E)-2,4-decadienal;cis-4,5-epoxy-(E)-2-decenal; (E,Z)-6,10-dimethyl-3,5,9-undecatrien-2-one; (E,E)-6,10,4-trimethyl-5,9,13-pentadecatrien-2-one; Hexadecanoic acid,methyl ester; (E)-2-dece nal.In cherry tomato, acidity was significantly negativewith Ethanol; (E)-2-octe-nal; 2,6, 6-timethyl-1-cyclohexene-1-carboxaldehyde;(Z)-3,7-dimethyl-2,6-octadienal; (E)-3,7-dimeth yl-2,6-octadieal; (E,E)-2,4-decadienal;cis-4,5-epoxy-(E)-2-decenal;2-heptenal;(E,E)-6,10,4-tr imethyl-5,9,13-pentadecatrien-2-one;2-pentyl-furan.