Genetic Variability and Correlation Studies in Tomato (Lycopersicon esculentum Mill.) Genotypes for Quality Contributing Traits
Sunil Kumar
Centre of Excellence for Vegetables (Indo-Israel Agricultural Project), Department of Horticulture, Government of Haryana, Ghraunda, 132114, India.
Lila Bora
Department of Vegetable Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004, India.
Shubham *
Department of Vegetable Science, Maharana Partap Horticultural University, Karnal, Haryana 132001, India.
*Author to whom correspondence should be addressed.
Abstract
Plant traits are influenced by both genetics and environmental factors. For traits governed by quantitative inheritance, the total observed variation includes both heritable (additive) and non-heritable (dominance and epistasis) components. Tomato (Solanum lycopersicum L.) is an important horticultural crop in the Solanaceae family, with a chromosome number of 2n = 2x = 24. It is widely consumed in various forms—fresh, in salads, as a cooking ingredient, or processed into products such as tomato paste, peeled or diced tomatoes, juices, and soups. Tomatoes are a rich source of vital nutrients, including vitamins, minerals, and antioxidants, which are essential for a healthy and balanced diet. Due to its nutritional and commercial value, there is a growing need to identify suitable genotypes that exhibit superior quality traits. The present study explores about genetic variability and correlation studies in tomato (Lycopersicon esculentum Mill.) genotypes for quality contributing traits. To explore different genotypes, a field experiment was conducted at the Regional Research Station, Karnal and Laboratory of the Department of Vegetable Science, CCS Haryana Agricultural University, Hisar, during the rabi season of 2016-17. Among all genotypes, maximum Fruit Firmness (1.75 kg/cm2) found in Punjab Upma, Specific Gravity (1.30 g/cm3) in genotype DVRT-5, Total Soluble Solids (5.50%) in genotype PNR-7, Ascorbic acid (26.39 mg/100g) in genotype DVRT-3 and Acidity (0.84%) in genotype DVRT-6. Based on this study, these genotypes can be used for sustainable tomato production. Thus, this study provides valuable insights for tomato growers and researchers. High heritability estimates for traits like acidity, specific gravity, fruit firmness, and ascorbic acid content indicate that these are largely controlled by genetic factors and can be effectively improved through selection. These findings provide valuable insights for the development of tomato genotypes with enhanced internal fruit quality.
Keywords: Tomato growers, horticultural crop, genotype, polyploidy