Abstract:

The contents of ascorbic acid, soluble solid, lycopene and beta-carotenoid were measured in 8 red and pink
cherry and large-fruited tomato accessions using routine analytical procedures. As demonstrated by gas chromatographymass
spectrometry (GC-MS) analysis, the main sugars in red and pink cherry tomatoes were fructose, glucose and sucrose,
and the main organic acids were malic acid, butanedioic acid and citric acid. Twenty-five volatiles were co-detected in 8
tomato accessions, consisting mainly of alcohols, aldehydes, ketones and esters. Cluster analysis led to four groups: red and
pink cherry tomatoes as well as red large-fruited and pink large-fruited tomatoes, showing a closer distance to each other.
The principal component analysis of the main nutritional traits and the 25 detected volatiles showed that the first three
components accounted for over 82.293% of the total cumulative variance.

Key words: tomato, volatiles, quality traits, gas chromatography-mass spectrometry (GC-MS)