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Analysis of Amino Acid Composition and Several Quality Indicators of Cherry Tomato and Common Tomato

YUE Dong1,2, LIU Na2, ZHU Weimin2, GUO Shirong1,*   

  1. 1. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
    2. Shanghai Key Laboratory of Protected Horticultural Technology, Horticultural Research Institute,
    Shanghai Academy of Agricultural Sciences, Shanghai 201106, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: GUO Shirong

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Abstract:

In this paper, nine respective varieties of cherry tomato (YT) and common tomato (PT) were used to investigate
the quality of tomato fruits, including the contents of soluble solid, soluble sugar, titratable acid, vitamin C and lycopenes,
sugar/acid ratio, and amino acid composition. The results showed that soluble solid contents in all the YT varieties were
higher than those in all the PT varieties, with an average increase of 48%. The average contents of soluble sugar, vitamin C
and lycopene, and sugar/acid ratio in the former varieties were 34.08%, 84.59% and 76.30% higher than those in the latters,
respectively, but the average content of titratable acid was reduced by 10%. Overall, the quality of cherry tomato was
significantly higher than that of common tomato. We analyzed and authenticated 13 kinds of amino acids in fruits of ‘YT-
5’ and ‘PT-3’ having the best performance of comprehensive index, with total contents of 2.176% and 1.115%, respectively.
Among these, glutamic acid had the highest content and glycine had the lowest content. Five kinds of essential amino acids
were detected accounting for 30.94% and 24.82% of the total amino acids, respectively. Compared with PT, the largest and
smallest growth of amino acids in YT were arginine and valine, which were respectively increased by 241.67% and 38.71%.
Compared with YT, the E/T and E/N values of PT were respectively 30.94% and 0.448, which was much closer to the
requirement of an ideal protein. The percentage of each essential amino acid content to the total amino acids and the contents
of Phe + Tyr, Lys, Ile and Leu in YT fruits were in accord with the pattern of the FAO/WHO revised in 1973 except for the
lack of Val; very similar results were reported for PT fruits. The contents of essential amino acids for children and delicious,
aromatic and sweet-tasting amino acids in YT were higher than those in PT. Therefore, compared with common tomato,
cherry tomato has higher quality with improved amino acid composition.

Key words: cherry tomato, common tomato, quality, amino acid

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