Tomatoes (Lycopersicon esculentum) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone (p < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines.

Cherry tomatoes are popular vegetables worldwide owing to their variety of colors and nutrients. However, an integrated evaluation of color and flavor has rarely been reported. This study examined the differences among red, brown, yellow, and green cherry tomatoes grown in the Jiuquan area. A comprehensive analysis of the flavor quality of these tomatoes, including sensory evaluation, electronic nose analysis, nutritional and flavor quality measurements, targeted metabolomics, and chemometrics, was conducted. Red tomatoes had the highest lycopene content, and green tomatoes had the highest soluble protein and vitamin C content. In cherry tomatoes, K is the most abundant macro element and Fe and Zn are the most abundant trace elements. Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes, and red tomatoes had significantly higher Zn content than other cherry tomatoes (218.8–724.3%). Yellow cherry tomatoes had the highest soluble sugar content, followed by red, brown and green tomatoes. A total of 20 amino acids of tomatoes were simultaneously determined by LC–MS. Yellow cherry tomatoes have the highest content of essential amino acids, aromatic amino acids and sweetness amino acids. Red tomatoes have the highest levels of non-essential and sourness amino acid contents. An analysis of 30 flavor indicators revealed that yellow tomatoes had the best flavor, followed by red, brown, and green tomatoes. Our work lays the foundation for future research on color and flavor formation in cherry tomatoes.

Sustainable agricultural production systems are a global consensus. Their life-cycle economic feasibility is essential for long-term sustainable goals. This study integrates life-cycle costing with building energy simulation to assess the cost performance of conventional and innovative greenhouse tomato production systems in China’s Hexi Corridor, using dynamic thermal load modeling to overcome empirical-data limitations in traditional life-cycle costing. Under the facility-lease farming model, construction companies incur life-cycle costs of CNY 10.53·m⁻²·yr⁻¹ for the conventional concrete-walled Gobi solar greenhouse and CNY 10.45·m⁻²·yr⁻¹ for the innovative flexible insulation-walled Gobi solar greenhouses. However, farmer greenhouse contractors achieve 10.5% lower life-cycle costs for tomato cultivation in the conventional structure (CNY 2.87·kg⁻¹·yr⁻¹) than in the innovative one (CNY 3.21·kg⁻¹·yr⁻¹) due to 52.6% heating energy savings from the integrated active solar thermal systems. Furthermore, life-cycle cash flow analysis confirms construction companies incur non-viable returns, while farmers achieve substantial profits, with 52.5% higher cumulative profits obtained in the conventional greenhouse than the innovative greenhouse. This profit allocation imbalance threatens sustainability. Our pioneering stakeholder-perspective assessment provides evidence-based strategies for government, investors, and farmers to optimize resource allocation and promote sustainable Gobi agriculture.

Gobi solar greenhouses (GSGs) enhance energy, food, and financial security in Gobi Desert regions through passive solar utilization. Thermal mass walls are critical for plant thermal comfort in GSGs but can lead to resource waste if poorly designed. This study pioneers the integration of payback period constrains into thermal mass wall optimization, establishing a new performance–cost trade-off approach for GSG wall design, balancing thermal performance and economic feasibility. We quantified energy-conserving benefits against wall-construction costs to derive the optimal inner-layer thicknesses under <25% GSG lifespan payback criteria. Three GSG thermal mass walls in China’s Hexi Corridor were optimized. For the concrete-layered, stone-layered, and pebble-soil walls, the optimum inner-layer thicknesses were 0.47, 0.65, and 1.24 m, respectively, with extra costs of 620.75, 767.60, and 194.56 RMB yuan; annual energy-conserving benefits of 82.77, 102.35, and 51.88 RMB yuan·yr⁻¹; and payback periods of 7.5, 7.5, and 3.75 years. A dynamic thermal load analysis confirmed that GSGs with optimized walls required no heating during a sunny winter solstice night. Cooling loads of 33.15–35.27 kW further indicated the potential to maintain thermal comfort under colder weather conditions. This approach improves plant thermal comfort cost-effectively, advancing sustainable Gobi agriculture.

The aim of this study was to investigate the method of estimating actual crop evapotranspiration (ET_cact) in a greenhouse using other measured meteorological parameters when solar radiation (R_s) data are missing. The study estimated ET_cact of greenhouse green peppers by combining solar radiation estimation models with the Penman–Monteith (PM) model and evaluated model performance. The results showed that the prediction accuracy of the temperature-based solar radiation model was higher than the model based on sunshine hours in the Hexi Corridor region. The effect of the insulation cover on the incident solar radiation in the greenhouse is modeled by introducing a ramp function. In terms of crop coefficients (K_cb), the initial K_cb value of green peppers in the 2023 growing season was generally consistent with the updated FAO-56 standard values, whereas the initial K_cb values (0.17) were higher than the standard values in the 2023–2024 growing season. During the two growing seasons, the mid-stage K_cb values were 1.01 in the 2023 growing season and 0.82 in the 2023–2024 growing season. The study also found that PM–RT4, PM–RT5, and PM–RT6 models were all able to accurately predict the ET_cact of greenhouse green peppers during the 2023 growing season. The PM–RT4 model performed well in both growing seasons, with R² = 0.8101 in the 2023 growing season and R² = 0.7561 in the 2023–2024 growing season. Our research supports the PM–RT4 model as appropriate to estimate green pepper actual evapotranspiration in Gobi solar greenhouses (GSGs) and may be further used to improve irrigation scheduling for green peppers grown in GSGs.

Glycine betaine (GB) not only plays an important role as an osmotic regulator in the regulation of abiotic stress in plants, but also serves as a methyl do