1Vegetable Research Institute，Guangdong Academy of Agricultural Sciences，Guangdong Key Laboratory for New Technology Research of Vegetables，Guangzhou 510640，Guangdong，China；2College of Horticulture and Landscape Architecture，Zhongkai University of Agriculture and Engineering，Guangzhou 510225，Guangdong，China
Abstract：In order to investigate the formation mechanism of taste differences among eggplant varieties，this experiment analyzed the sensory evaluation，texture，cell wall component content，sugar，VC and crude protein content of 6 eggplant varieties．The results showed that the taste of‘Biyu No.1’eggplant was significantly better than those of the other experimental varieties．The texture analysis data showed that the hardness，adhesiveness，cohesiveness and chewiness of‘Yanbuqiuqie’were notably different with the other varieties．The results of correlation analysis in texture traits and cell wall components showed that the adhesiveness，chewiness and springiness of each variety were better highly correlated．The analysis of principal component data showed that the contents of soluble sugar，protopectin and hemicellulose had greater variance contribution rate in the first principal component．The soluble sugar and VC contents in‘Biyu No.1’were significantly higher than that of the other varieties，might being the main factors affecting the overall taste of eggplant under similar texture condition．
