Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)

Due to the wide variety and great quality differences, it is very confusing for consumers and growers to choose the best variety. For this purpose, we conducted a greenhouse test to focus on the nutrients and bioactive substances of diverse varieties of tomato. Using high-performance liquid chromatography (HPLC), we analyzed 28 quality traits across the nine tomato varieties. The results revealed significant variations in quality attributes of nine varieties, such as naringenin and cinnamic acid content, ranging from 0 to 2.02 and 0.97 μg/g, respectively. Similarly, sucrose, malic acid, lycopene, β-carotene, and gentisic acid exhibited high coefficients of variation of 31.60 %, 74.82 %, 30.94 %, 39.59 %, and 86.32 %, respectively. For the comprehensive evaluation of quality and difference among tomato varieties, we used Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) and Principal Component Analysis (PCA) combined with membership function methods. Notably, strawberry tomato (S2) and Yuanwei No.1 (S1) exhibited the highest quality, and Pink Belle No.2 (S7) showed lowest. The above metabolites show different accumulations potential among different varieties. In addition, we explored the nutritional variations in tomatoes different parts at various growth stages of two varieties. Overall, study result investigated metabolic differences of nutrients at different growth stages, especially ripening stage affecting fruit quality. Thus, these useful findings will provide useful information for consumers and researchers. •28 quality-related nutrients were detected by the HPLC method.•Multi variant statistical analysis of HPLC data allows discrimination of tomato varieties.•More than 10 biomarkers responsible for variations were identified.•The quality of tomatoes was ranked by the comprehensive evaluation method.•The changes in nutrient levels at different growth stages distinguished the varieties.