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首页> 外文期刊>Horticulture,Environment,and Biotechnology >Relationship between physicochemical quality attributes and sensory evaluation during ripening of tomato fruits
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Relationship between physicochemical quality attributes and sensory evaluation during ripening of tomato fruits

机译：番茄果实成熟期理化品质属性与感官评价的关系

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摘要

This study was aimed at establishing the suitable index to express exportable quality of tomato fruits. Three cultivars of tomato (Momotarrow York. Trust, and Calibra) were harvested at different maturity levels (mature green, break, pink, light red. and red) and their quality factors including soluble solids contents, soluble sugars, pH, firmness, lycopene contents, and Hunter values were evaluated. The sensory test like sweetness, sourness, mouth-feel, and color were also evaluated. The low regression value (r=0.47) between the sensory sweetness and the contents of soluble solids and soluble sugars suggested that the contents of soluble solids and soluble sugars were not suitable for indexing the sweetness of tomato. The regression between pH and sensory sourness (r=0.53), and between firmness and mouth-feel (r=0.09) were also poor, indicating that pH and firmness were not suitable index to express sourness and mouth-feel of tomato. However, the regression values between lycopene and sensory color (r=0.74), and between Hunter a/b value and sensory color (r=0.84) were high. Therefore, it could be suggested that the content of lycopene and Hunter a/b value are suitable index to express sensory color of tomato during ripening. In addition, the color of tomato could be a good index to express general quality of tomato during ripening.
机译：本研究旨在建立合适的指标来表达番茄果实的出口品质。收获了三个成熟度不同的番茄品种（Momotarrow York。Trust和Calibra）（成熟的绿色，破碎，粉红色，浅红色和红色），其品质因子包括可溶性固形物含量，可溶性糖，pH，硬度，番茄红素含量和亨特值进行了评估。还评估了甜味，酸味，口感和色泽等感官测试。感官甜度与可溶性固形物和可溶性糖含量之间的回归值较低（r = 0.47），表明可溶性固形物和可溶性糖的含量不适合用来评价番茄的甜度。 pH和感官酸度之间的回归（r = 0.53），紧实度和口感之间的回归（r = 0.09）也很差，表明pH和紧实度不是表达番茄酸味和口感的合适指标。但是，番茄红素与感官颜色之间的回归值（r = 0.74），Hunter a / b值与感官颜色之间的回归值（r = 0.84）高。因此，建议番茄红素含量和Hunter a / b值是在成熟过程中表达番茄感官颜色的合适指标。此外，番茄的颜色可能是表达番茄成熟期总体品质的良好指标。

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