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United States Department of Agriculture

Agricultural Research Service

Research Project: CONSERVATION AND CHARACTERIZATION OF GERMPLASM OF SELECTED VEGETABLE CROPS

Location: Plant Genetic Resources

Title: Biochemical evaluation of tomato germplasm part II: evaluation of a core collection

Authors
item Labate, Joanne
item Sheffer, Susan
item Panthee, Dilip -
item Robertson, Larry

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 2, 2012
Publication Date: June 5, 2012
Citation: Labate, J.A., Sheffer, S.M., Panthee, D., Robertson, L.D. 2012. Biochemical evaluation of tomato germplasm part II: evaluation of a core collection. Plant Germplasm Operations Committee Meeting. Vol. 4, P. 1.

Technical Abstract: Fresh fruit quality is of utmost priority to consumers of tomato. Unappealing quality is one of the most commonly heard complaints associated with modern varieties of tomato available in supermarkets. The objective of this study was to determine the variability of flavor-contributing and other quality components including total soluble solids (TSS), titratable acids (TTA), lycopene and vitamin C in a core collection of tomato germplasm. The core collection was comprised of 173 tomato genotypes from USDA-ARS Plant Genetic Resources Unit (PGRU) and represented broad genetic diversity for this crop. The TTA varied from 0.20 to 0.64 (%) whereas the TSS ranged from 3.4 to 9% indicating a favorable range of variation for these traits. Rinon118783, Turrialba, Purple Calabash and LA2102 were among the high TTA (>0.45%) containing genotypes whereas those with high TSS (>7.0%) were AVRDC#6, Sponzillo and LA2102. A positive correlation of overall flavor measured by untrained panelists with TTA (r=0.33; p<0.05) and TSS (r=0.37; p<0.05) indicated that these two components play an important role in determining the overall flavor in tomato. Results from this study will be useful to tomato breeders aiming to improve tomato fruit quality and flavor.

Last Modified: 8/21/2014
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