樱桃番茄(茄属lycopersicumvar。cerasiforme)在全球范围内种植和消费。虽然已经培育了许多品种来提高果实质量,很少有研究对樱桃番茄品种的果实品质进行综合评价。在这项研究中,我们评估了五个樱桃番茄品种的果实(千喜,冯景玲,Fushan88,Yanyu,和奇玉)在红色成熟阶段,通过详细分析它们的身体特征,矿物成分,抗氧化剂含量,和代谢物分布。在果实大小方面,在品种之间观察到显着差异,形状,坚定,体重,光泽度,和萼片长度,每个品种都显示出独特的属性。矿物分析揭示了不同的基本元素和微量元素积累模式,钙的显著差异,钠,锰,和硒浓度。分景岭被鉴定为富硒品种。抗氧化剂含量的分析强调了Yanyu特别富含维生素C,而Fenjingling具有升高的抗氧化酶活性。代谢组学分析确定了总共3396个注释的代谢物,五个品种表现出不同的代谢组学特征。氨基酸分析显示Fushan88具有优越的轮廓,而甜度和酸味评估表明,烟雨表现出较高的总可溶性固形物(TSS)和酸度。值得注意的是,红樱桃番茄品种(Fushan88,Yanyu,和Qiyu)积累了更高水平的丁香酚和α-番茄碱,与不良风味相关的化合物,与粉红色品种(迁西和凤景岭)相比。一起来看,我们的结果提供了对身体特征的新见解,营养价值,和樱桃番茄的风味相关代谢产物,提供可以用于育种的知识,耕种,樱桃番茄品种的营销。
Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are cultivated and consumed worldwide. While numerous cultivars have been bred to enhance fruit quality, few studies have comprehensively evaluated the fruit quality of cherry tomato cultivars. In this study, we assessed fruits of five cherry tomato cultivars (Qianxi, Fengjingling, Fushan88, Yanyu, and Qiyu) at the red ripe stage through detailed analysis of their physical traits, mineral compositions, antioxidant contents, and metabolite profiles. Significant variations were observed among the cultivars in terms of fruit size, shape, firmness, weight, glossiness, and sepal length, with each cultivar displaying unique attributes. Mineral analysis revealed distinct patterns of essential and trace element accumulation, with notable differences in calcium, sodium, manganese, and selenium concentrations. Fenjingling was identified as a selenium enriched cultivar. Analysis of antioxidant contents highlighted Yanyu as particularly rich in vitamin C and Fenjingling as having elevated antioxidant enzyme activities. Metabolomics analysis identified a total number of 3,396 annotated metabolites, and the five cultivars showed distinct metabolomics profiles. Amino acid analysis showed Fushan88 to possess a superior profile, while sweetness and tartness assessments indicated that Yanyu exhibited higher total soluble solids (TSS) and acidity. Notably, red cherry tomato cultivars (Fushan88, Yanyu, and Qiyu) accumulated significantly higher levels of eugenol and α-tomatine, compounds associated with undesirable flavors, compared to pink cultivars (Qianxi and Fengjingling). Taken together, our results provide novel insights into the physical traits, nutritional value, and flavor-associated metabolites of cherry tomatoes, offering knowledge that could be implemented for the breeding, cultivation, and marketing of cherry tomato cultivars.