Abstract:

This study used Zheyingfen 1 tomato as the experimental material to explore the changes in fruit sugar and acid content, sugar acid ratio, and sensory scores under different soil continuous cropping obstacle management conditions. The results showed that the content of fructose and glucose in tomatoes was relatively high, accounting for 94.54% to 96.37% of the total sugar content; Microbial treatment can effectively promote the accumulation of sugars in fruits, with fructose content being the highest in the T3 group, an increase of 27.76% compared with the control, and glucose content being the highest in the T3 group, an increase of 37.47% compared with the control. The organic acids in tomato fruits are mainly citric acid, accounting for 71.82% to 73.52% of the total. The content of citric acid and malic acid was the highest at T3, increasing by 14.31% and 45.45% respectively compared with the control, and the total organic acid content was 117.01% of the control. Microbial treatment can effectively improve the sugar acid ratio and sensory score of tomatoes,with a sugar acid ratio increase of approximately 1.15°brix compared with the control, and the sensory score increased by 1.01 points. This study confirms that the use of microbial agents in continuous cropping obstacles can effectively enhance tomato flavor compared with other methods.

Key words: tomatoes, flavor, continuous cropping obstacle, microorganism