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运用灰色理论中灰色关联度分析法分析了加工番茄10个品种的6个品质性状对番茄红素含量的影响。结果表明：各品质性状对番茄红素影响的大小依次为：可溶性固形物＞糖酸比＞果实耐压力程度＞单果重＞总酸＞果胶含量；可以得出，可溶性固形物、糖酸比和果实耐压力等品质性状是影响番茄红素含量的主要因素，在选育高番茄红素的加工番茄品种时应高度关注这些品质性状。“,”Analysed the influence between lycopene and six quality characters of ten processing tomato varieties using grey correlation analysis method based on gray theory .The results show that:the influence order of the quality characters to lycopene is , soluble solids >fruit sugar acid ratio >degree of resistance to pressure >weight of fruit >total acid >pec-tin content .We can concluded that fruit soluble solids and sugar/acid ratio and degree of resistance to pressure , etc , quality characters are the main factors influencing the lycopene .In the breeding of high lycopene processing tomato varie-ties should be paid high attention to these quality characters .