A STUDY OF TRIPLOID TOMATO FRUIT ATTRIBUTES

被引：12

作者：

KAGANZUR, V ^{[1
]}

YARONMIRON, D ^{[1
]}

MIZRAHI, Y ^{[1
]}

机构：

[1] BEN GURION UNIV NEGEV,DEPT BIOL,IL-84100 BEER SHEVA,ISRAEL

来源：

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE | 1991年 / 116卷 / 02期

关键词：

LYCOPERSICON-ESCULENTUM; AUXIN TREATMENT; FRUIT QUALITY; ETHYLENE PRODUCTION; SENSORY TESTS;

D O I：

10.21273/JASHS.116.2.228

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

A spontaneous tomato (Lycopersicon esculentum Mill.) triploid was studied with a view to its commercialization. Fruits induced by auxin contained 50% more DNA and 30% more protein than their diploid counterpart. The fruits were 50% larger than those of the diploid counterpart and were juicy but seedless. All fruit quality characteristics checked (polygalacturonase activity, reducing sugars content, electrical conductivity, pH, titratable acidity, pigment content, and shelf life) were comparable to the diploid except for ethylene evolution rate, which was lower than that of the diploid counterpart, and flavor, which was superior. The line seems suitable for agricultural cultivation.

引用

页码：228 / 231

页数：4

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