PCA Classification of tomato genotypes based on physical and chemical fruit characteristics

Abstract

Importance of tomato, being considered as "functional food" is reflected by the rising trend of harvested areas and consumption per capita, in recent decades. Beside specific demands, fruit quality is common for both, consumers of fresh fruits and processing industry. The objective of this study was to characterize 20 tomato genotypes based on physical and chemical quality characteristics and to segregate perspective genotypes for improvement of tomato quality by breeding programs. The experiment was carried out during three consecutive years (2010-2012) at experimental fields at Rimski Šančevi site, near Novi Sad. Five landraces, four old varieties, eight breeding lines and three commercial cultivars were chosen for the investigation. Following fruit characteristics were analyzed: average weight (g), length (cm), width (cm), pericarp thickness (mm), locule number, moisture content (%), total soluble solids (°Brix), ash content (%), total acidity (%) and pH value. Diversity of genotypes in all analized traits was found. Four principal components explained 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. Genotypes with the thickest pericarp, highest total soluble solids, ash content, and acidity were identified, as promising for quality improvement in tomato breeding programs.