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2022, vol. 59, iss. 1, pp. 1-8
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Characterization of tomato genetic resources in the function of breeding
Karakterizacija genetičkih resursa paradajza u funkciji oplemenjivanja
aInstitute of Field and Vegetable Crops, Novi Sad bInstitute for Food Technology, Novi Sad cUniversity of Belgrade, Faculty of Agriculture
email: svetlana.glogovac@ifvcns.ns.ac.rs
Project: Ministry of Education, Science and Technological Development, Republic of Serbia (Institution: Institute of Field and Vegetable Crops, Novi Sad) (MESTD - 451-03-68/2020-14/200032)
Ministry of Education, Science and Technological Development, Republic of Serbia (Institution: Institute for Food Technology, Novi Sad) (MESTD - 451-03-68/2020-14/200222)
Abstract
Tomato is one of the most important species belonging to the Solanaceae family. Focusing on the importance of tomato in human nutrition and the problem of narrowed genetic variability, the aim of the study was to assess morphological and chemical diversity in IFVCNS germplasm collection. Twenty genotypes were analysed for the morphological and chemical fruit traits: average mass (g), length (cm), diameter (cm), pericarp thickness (mm), locules number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Selected plant material for analysis included: landraces, traditional varieties, breeding lines and commercial varieties. Differences among tomato genotypes in all fruit traits were determined. Fruit mass and locules number had the highest coefficient of variation. The least differences between genotypes were observed in the fruit moisture content. Four principal components accounted for 90.6% of total variance or 36.5%, 24.2%, 19.8% and 10.1%, respectively. Along the axis of the first main component, genotypes were classified into three groups. The first component was defined by fruit length, diameter and mass. The second component was correlated with pericarp thickness and locules number, and the third with moisture content, ash content and total soluble solids. Based on the cluster analysis, genotypes were classified into three groups which were in agreement with the PCA groups. Hybridization between genotypes from different groups was proposed in order to create new hybrids and varieties and to increase tomato germplasm diversity. By crossing those genotypes, improved recombinations in morphological and chemical traits can be expected.
Sažetak
Paradajz je jedna od najznačajnih vrsta iz familije Solanaceae. Fokusirajući se na značaj paradajza u ljudskoj ishrani i problem njegove sužene genetske varijabilnosti, cilj istraživanja je bio da se proceni morfološki i hemijski diverzitet u kolekciji germplazme Instituta za ratarstvo i povrtarstvo u Novom Sadu. Dvadeset genotipova je odabrano za analizu sledećih osobina ploda: prosečna masa (g), dužina (cm), širina (cm), debljina perikarpa (mm), broj komora, sadržaj vode (%), ukupna rastvorljiva suva materija (°Brix), sadržaj pepela (%), ukupna kiselost (%) i pH vrednost. Biljni materijal odabran za analizu obuhvatao je: lokalne populacije, stare sorte, oplemenjivačke linije i komercijalne sorte. Utvrđene su razlike između genotipova u svim ispitivanim osobinama. Prosečna masa ploda i broj komora imali su najveći koeficijent varijacije. Ispitivani genotipovi su se najmanje razlikovali u sadržaju vode u plodu. Četiri glavne komponente objasnile su 90,6% ukupne varijabilnosti ili 36,5%, 24,2%, 19,8% i 10,1%, redom. Duž ose prve glavne komponente genotipovi su klasifikovani u tri grupe. Prva komponenta je definisana dužinom, širinom i prosečnom masom ploda. Druga komponenta je bila u korelaciji sa debljinom perikarpa i brojem komora, a treća sa sadržajem vode, pepela i ukupne rastvorljive suve materije. Klaster analizom genotipovi su klasifikovani u tri grupe koje su bile u saglasnosti sa PCA grupama. U cilju stvaranja novih sorti i hibrida, kao i povećanja diverziteta germplazme paradajza, predložena je hibridizacija genotipova iz različitih grupa. Ukrštanjem tih genotipova mogu se očekivati unapređene rekombinacije u morfološkim i hemijskim osobinama.
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