A Study of Triploid Tomato Fruit Attributes

in Journal of the American Society for Horticultural Science
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  • 1 The Institute for Agriculture and Applied Biology, Ben-Gurion University of the Negev, POB 1025, Beer-Sheva 84100, Israel

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.

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