“Heirloom” varieties as sources of variation for the improvement of fruit quality in greenhouse-grown tomatoes
“Heirloom” varieties as sources of variation for the improvement of fruit quality in greenhouse-grown tomatoes
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“传家宝”品种是改善温室番茄果实品质的变异来源
DOI：
10.1080/14620316.2005.11511959
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发表时间：
2005
期刊：
影响因子：
--
通讯作者：
F. Nuez
中科院分区：
文献类型：
--
作者：
Sawsan RodrÍGuez;J. Prohens;J. Roselló;F. Nuez
摘要 温室种植的番茄（Lycopersicon esculentum）通常内部感官和营养品质较差。 “传家宝”（传统）番茄品种具有独特或优越的果实品质特性，可用于开发内部品质得到改善的新温室番茄品种。对 55 个北美“传家宝”品种的果实颜色、形状、重量、硬度（外部质量性状）和总可溶性固形物 (TSS) 含量、可滴定酸度 (TA)、TSS:TA 比例、风味强度 (FI; TSS TA) 和抗坏血酸 (AA) 浓度（内部质量性状）进行了评估。 F1 杂交“Daniela”和纯系“NE-1”用作对照。在所研究的所有性状的“传家宝”中发现了广泛的多样性，并确定了可用于改善水果质量的几种变异来源（例如“莫伊拉”、“帕拉贡”、“白皇后”、“黑王子”和“绿斑马”品种）。亮度（L*）、色调角和色度参数有助于将品种分类为颜色组（白色、黄色、橙色、红色或黑色），并识别每个颜色组内具有更好颜色特征的品种。尽管所有“传家宝”品种的硬度都低于延迟成熟的品种。 ‘丹妮拉’，其中一些（例如‘莫伊拉’和‘帕拉贡’）非常坚定。获得的 TSS、TA、FI 和 AA 值表明，许多“传家宝”品种比现代品种具有更好的感官和营养品质。由于大多数性状都发现了相当大的变异，因此所研究的一些材料代表了番茄育种非常感兴趣的变异来源。
Summary Greenhouse-grown tomatoes (Lycopersicon esculentum) often have poor internal organoleptic and nutritional qualities. “Heirloom” (traditional) varieties of tomato possess unique or superior fruit quality characteristics and may be useful for the development of new greenhouse tomato cultivars with improved internal quality. A collection of 55 North American “heirloom” varieties was evaluated for fruit colour, shape, weight, firmness (external quality traits) and total soluble solids (TSS) content, titratable acidity (TA), TSS:TA ratio, flavour intensity (FI; TSS TA) and ascorbic acid (AA) concentration (internal quality traits). The F1 hybrid ‘Daniela’ and pure line ‘NE-1’ were used as controls. A wide diversity was found among “heirlooms” for all traits studied, and several sources of variation (e.g., varieties ‘Moira’, ‘Paragon’, ‘White Queen’, ‘Black Prince’ and ‘Green Zebra’) useful for the improvement of fruit quality were identified. Brightness (L*), hue angle and chroma parameters facilitated the classification of varieties into colour groups (white, yellow, orange, red or black) and the identification of the varieties with better colour characteristics within each colour group. Although all “heirloom” varieties had lower firmness than the delayed ripening cv. ‘Daniela’, some of them (e.g., ‘Moira’ and ‘Paragon’) were very firm. Values obtained for TSS, TA, FI and AA demonstrated that many “heirloom” varieties had better organoleptic and nutritional qualities than modern varieties. As considerable variation was found for most traits, some of the materials studied represent sources of variation of great interest for tomato breeding.