Articles
INHERITANCE OF HEAT TOLERANCE OF FRUIT COLORING IN TOMATO
Article number
412_5
Pages
64 – 70
Language
Abstract
Reduction of carotene synthesis under high temperature (32°C) resulted in fruit color deterioration in various tomato lines.
Thus, lines showing deteriorated fruit color at 32°C had lower carotene contents and were labeled as high temperature susceptible.
Carotene synthesis and coloring of fruit at high temperature were improved in F1 progenies derived from the crossing of the high temperature sensitive lines ‘Dantobi-Yohzu’ and four other lines with the high temperature tolerant lines ‘Moneymaker’ and ‘Red Cherry’.
Thus, lines showing deteriorated fruit color at 32°C had lower carotene contents and were labeled as high temperature susceptible.
Carotene synthesis and coloring of fruit at high temperature were improved in F1 progenies derived from the crossing of the high temperature sensitive lines ‘Dantobi-Yohzu’ and four other lines with the high temperature tolerant lines ‘Moneymaker’ and ‘Red Cherry’.
Segregation of heat tolerance of tomato fruit coloring in the F2 and test cross progenies of reciprocal hybrids of ‘Dantobi-Yohzu’ and ‘Moneymaker’ was analyzed.
Results indicate that heat tolerance of fruit coloring is dominant over heat susceptibility and that this trait is inherited as a single gene.
Authors
T. Johjima
Keywords
coloring, carotene synthesis, high temperature, Lycopersicon esculentum
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