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| Analysis of Major Nutritional Components and Amino Acid Contents in Fruits of Different Types Eggplant |
| HUI Zhiming1，2，ZHANG Shugen1，2，DENG Xiaomei1，2，XING Yongping2，3，ZHANG Qin1，2，WANG Zhenquan2，3，ZHANG Junmin1，2* |
| 1Laboratory of Plant Tissue Culture Technology of Haidian District，Beijing 100091，China；2Beijing Engineering and Technological Research Center of Plant Tissue Culture，Beijing 100091，China；3Beijing Haihua Biotechnology Co.，Ltd.，Beijing 100091，China |
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Abstract In order to understand the nutritional quality characteristics of eggplant fruit，this study measured and analyzed the contents of fruit sugar degree，organic acid，soluble sugar，sugar-acid ratio，soluble solids，solid-acid ratio，and free amino acid in 15 eggplant DH lines of 3 types．The results showed that in terms of sugar degree and solid-acid ratio of the 3 different types eggplant ranking from high to low as follows：purple-black round eggplant with purple calyx（PREPC）＞ purple-black long eggplant with purple calyx（PLEPC）＞ purple-black long eggplant with green calyx（PLEGC）．The rank of organic acid content from high to low was PLEGC ＞ PLEPC ＞ PREPC．The contents of glucose and sucrose in PLEGC were the highest．While，fructose content in PREPC was the highest．Soluble solid content in PLEPC was the highest．The contents of aspartic acid，serine，and glycine，tasted as umami and sweet ranking from high to low were PREPC ＞ PLEPC ＞ PLEGC．The contents of asparagine and arginine，tasted as sweet-sour and bitter，ranking from high to lowe were PLEPC ＞ PLEGC ＞ PREPC．The variation degree of main nutrientand free amino acid contents in PLEPC and PLEGC was generally higher than those in PREPC．
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Received: 17 August 2023
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