Abstract
Investigation was carried out to evaluate F5 and F6 generations of tomato hybrid derivatives for its physicochemical characters and its suitability for processing during spring-summer 2009/10 and 2010/11 at Vegetable Research area, Mahatma Phule Agricultural University, Rahuri. F5 and F6 generations of two crosses (M-3-1 x H-24 and 87-2 x 18-1-1) and two standard checks (‘Bhagyashree’ and ‘Dhanashree’) were evaluated for processing suitability in randomized block design in three replications. There were significant differences in all the fruit physical characters studied. Significantly highest polar and equatorial diameters, shape index of fruit, pericarp thickness were recorded in both F5 and F6 generation. Biochemical composition and processing qualities of tomato genotypes in both F5 and F6 generations showed significant differences except fruit juice per cent in F6 generation. Major processing quality characters maximum recorded in F5 and F6 generations were: total soluble solids, 5.03 (T18) and 5.17oBrix (T27); titratable acidity 0.6 per cent (T13) and 0.68 per cent (T24); low pH, 4.07 (T21) and 4.07 (T6); maximum ascorbic acid, 36.27 (T26) and 32.93 (T32) mg/100 g; fruit total sugars, 3.72 per cent (T6) and 3.71 per cent (T26); maximum lycopene in T26 , which was 5.95 and 4.23 mg/100 g; β-carotene, was highest in T32, 2.97 and 2.94 mg/100 g in F5 and F6 progenies.
Highlights
Tomato is a popular and highly consumed vegetable worldwide (Swamy and Sadashiva, 2007; Sharma et al, 2008)
The fruit polar diameter was significantly differed among progenies in both F5 and F6 generations (Table 1)
In F5 generation, significantly maximum fruit polar diameter was 5.25 cm in T5, cross of M-3-1 x H-24 which was at par with T26 (5.23 cm) and T28 (5.22 cm) in cross [87-2] x 18-1-1, and the minimum polar diameter was observed in T9 (3.45 cm) which was at par with T22 (3.9 cm)
Summary
Tomato is a popular and highly consumed vegetable worldwide (Swamy and Sadashiva, 2007; Sharma et al, 2008). It is commonly used for table consumption as fresh or cooked dishes and for processing into several products such as paste, puree, ketchup, sauce or juice. It is necessary to overcome the problem of excessive production during glut period. It can be facilitated very effectively with the processing of the tomato fruits, so as to stabilize the market prices in the interest of growers and to maintain a steady supply of tomatoes to the consumer in processed form
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