Abstract:
We tested the characters of tomato fruit (weight, index of fruit shape (ratio of polar diameter to equatorial diameter), flesh thickness and number of locules); the pectin content of fruit at stages of mature green and fully ripe [total pectin, (TP) insoluble pectin (ISP) and sluble pectin (SP)]; the fruit firmness; flesh firmness; natural crack rate and induced crack degree.
The correlation analysis shows that strong correlations existe among them; those which have a strong shape, firmness and thickness of flesh, ISP; while those which have a strong correlation with fruit crack rate are weight, number of locules, index of fruit shape, flesh thickness, SP. Therefore, for purpose of developing the varieties of high fruit firmness and low crack rate, it is necessary to select those which have a elongated and proper sized fruit with thick have a elongated and locules, meanwhile, a high content of ISP and SP.
The firmness of tomato fruit has a great influence upon the storing, shipping nd also has a strong relation with fruit crack.
It has, therefore, a direct influence upon commercial quality of fruit.
Thus it become a very important quality character on which researches have been conducting both at home and abroad.
Some researches its texture, skin toughness, flesh firmness and internal structure of tomato fruit (pericarp/locular material ratio); flesh firmness is a quantity character; concentric crack and radial crack are controlled by multigenes, their heredity have an additive effect, these researches revealed that there are many factors that may affect the firmness and frut crack, but have no detailed report about it.
Therefore, a more detailed research is needed, so as to provide a base for tomato breeding for high firmness and low crack of tomatoes.
|