Horticultural Studies (HortiS) 2018, Vol 35, Num, 2     (Pages: 152-160)

Change of some physical and chemical properties of tomato by hybridization

Muharrem GÖLÜKCÜ 1 ,Aylin KABAŞ 2 ,Arzu BAYIR YEĞİN 1 ,Fatih Alpay VURAN 1 ,Kadriye YÜKSEL 1 ,Ayşe TANIR 1

1 Batı Akdeniz Tarımsal Araştırma Enstitüsü, Antalya
2 Akdeniz Üniversitesi Manavgat Meslek Yüksekokulu, Antalya
DOI : 10.16882/derim.2018.427755 Viewed : 313 - Downloaded : 168 Functional properties of tomatoes and their products could be improved with breeding studies. The physical and chemical properties of the tomato could vary according to cultivars and also many growing factors. In this study, some quality parameters of three tomato hybrid cultivars were compared with their parents and also some commercial tomato varieties and local genotypes. Totally, 19 different genotypes were used for this purpose. According to obtained results, there were significant differences in some physical and chemical properties of them. The significant quality traits, such as water soluble dry matter, glucose and fructose ratios, lycopene content and the a* colour values varied between 3.65-7.20%, 0.61-1.81%, 0.88-2.37%, 37.45-85.82 mg kg-1, 14.52-32.28, respectively. As a result, new varieties, which have different characteristics, could be improved by crossing studies. The product variety enriched with breeding trials is important on market demands. As a result, variations in quality characteristics, such as sugar composition, lycopene content and colour values of tomato can be generated hybridization studies. Breeding studies are also important in increasing the current product range for tomato. Keywords : Tomato; Solanum lycopersicum L.; Hybridization; Cultivar; Quality