Study on the relationship between Lycopene and main quality characters of processing tomato

doi:10.6048/j.issn.1001-4330.2024.09.014

Abstract

Abstract:

【Objective】 To explore the relationship between lycopene and related traits of processing tomato fruit, and to provide theoretical basis for processing tomato breeding in Xinjiang. 【Methods】 The varieties (lines) selected or introduced in recent years were used as 30 experimental materials, the correlation between lycopene content and soluble solid content, mean pulp thickness, pH value, a/b value, beta-carotene and L value was studied, and meanwhile, stepwise regression analysis and path analysis were performed. 【Results】 The results showed that the contents of soluble solids, average flesh thickness, pH value, a/b value, Beta-carotene and L value of 7 fruits of Xinjiang processing tomato varieties (lines) were correlated, there was a significant positive correlation between pH value and L value, a significant positive correlation between lycopene and a/b value, a significant negative correlation between lycopene and L value, a significant negative correlation between lycopene and L value, a significant positive correlation between lycopene and L value, a significant negative correlation between lycopene and L value, a significant positive correlation between lycopene and L value, a significant positive correlation between lycopene and L value, a significant positive correlation between lycopene and L value, a significant negative correlation between lycopene, but the correlation was not significant. There was a significant positive correlation between a/b value and lycopene, and a significant negative correlation between a/b value and beta-carotene and L value. The beta-carotene was positively correlated with L value, negatively correlated with X₅ and negatively correlated with lycopene, but the correlation was not significant. L value was significantly positively correlated with beta-carotene, positively correlated with pH value, and negatively correlated with lycopene and aab. The contribution rate of the first three principal components was 83.721%, which could reflect most of the variation information of the tested traits. The contribution rate of the first factor was 45.728%, the second and third principal factors were 18.443% and 16.793%, respectively. 【Conclusion】 In processing tomato breeding, the combination of high content of soluble solids and lycopene should be selected in order to obtain high yield and good quality varieties.

Key words: processing tomato; fruit; lycopene; quality traits

摘要：

【目的】研究加工番茄果实番茄红素与相关性状之间的关系,为新疆加工番茄优质新品种选育提供理论依据。【方法】以近年来选育或引进的30个加工番茄品种(系)为材料,测定供试加工番茄果实番茄红素与可溶性固形物含量、平均果肉厚度、pH值、a/b值、β-胡萝卜素及L值分析品质性状之间的相关性,并进行逐步回归和通径分析。【结果】在7个加工番茄品种(系)果实品质性状中,pH值与L值呈显著正相关,番茄红素与a/b值呈极显著正相关,与L值呈极显著负相关,与β-胡萝卜素呈负相关,但相关性不显著。a/b值与番茄红素呈极显著正相关,与β-胡萝卜素和L值呈极显著负相关。β- 胡萝卜素与L值呈极显著正相关,与X₅呈极显著负相关,与番茄红素呈负相关,但相关性不显著。L值与β-胡萝卜素呈极显著正相关,与pH值呈显著正相关,与番茄红素和a/b值呈极显著负相关。前3个主成分的贡献率达83.721%,可以反映所测性状的绝大部分变异信息。第一成分因子的贡献率为45.728%,第二主成分因子和第三主成分因子的贡献率分别为18.443%和16.793%。【结论】加工番茄育种中可选择可溶性固形物和番茄红素含量较高的性状组合,用以培育高产优质的品种。

关键词: 加工番茄, 果实, 番茄红素, 品质性状

CLC Number:

S641.2

TIAN Haiyan, ZHANG Zhanqin, XIE Jianhui, WANG Jianjiang, YANG Xiangkun. Study on the relationship between Lycopene and main quality characters of processing tomato[J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2197-2202.

田海燕, 张占琴, 颉建辉, 王建江, 杨相昆. 加工番茄果实番茄红素与主要品质性状的关系[J]. 新疆农业科学, 2024, 61(9): 2197-2202.

Figures/Tables 5

References 12

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主要性状 Main traits	最小值 Minimum	最大值 Maximum	极差 Verybad	平均数 Average	标准偏差 SD	变异系数 CV(%)
可溶性固形物含量Soluble solid content (%)	4.5	5.8	1.3	5.0	0.4	8.0
果肉厚度(cm)	0.5	0.8	0.3	0.7	0.1	14.3
pH值pH value	3.9	5.2	1.3	4.7	0.4	8.5
番茄红素Lycopene	13.1	26.2	13.1	17.2	2.5	14.5
a/b值a/b value	2.0	2.7	0.7	2.3	0.1	4.3
β-胡萝卜素beta-carotene	0.2	1.5	1.3	1.0	0.3	30.0
L值Lvalue	29.2	40.2	11.0	34.7	2.5	7.2

主要性状 Main traits	最小值 Minimum	最大值 Maximum	极差 Verybad	平均数 Average	标准偏差 SD	变异系数 CV(%)
可溶性固形物含量Soluble solid content (%)	4.5	5.8	1.3	5.0	0.4	8.0
果肉厚度(cm)	0.5	0.8	0.3	0.7	0.1	14.3
pH值pH value	3.9	5.2	1.3	4.7	0.4	8.5
番茄红素Lycopene	13.1	26.2	13.1	17.2	2.5	14.5
a/b值a/b value	2.0	2.7	0.7	2.3	0.1	4.3
β-胡萝卜素beta-carotene	0.2	1.5	1.3	1.0	0.3	30.0
L值Lvalue	29.2	40.2	11.0	34.7	2.5	7.2

性状 Traits	X₁	X₂	X₃	X₄	X₅	X₆	X₇
X₁	1	-0.095	-0.160	-0.003	0.026	-0.118	0.113
X₂	-0.095	1	-0.298	0.156	0.259	-0.352	-0.101
X₃	-0.160	-0.298	1	-0.118	-0.247	0.336	0.362^*
X₄	-0.003	0.156	-0.118	1	0.787^**	-0.393^*	-0.472^**
X₅	0.026	0.259	-0.247	0.787^**	1	-0.780^**	-0.778^**
X₆	-0.118	-0.352	0.336	-0.393^*	-0.780^**	1	0.567^**
X₇	0.113	-0.101	0.362^*	-0.472^**	-0.778^**	0.567^**	1

性状 Traits	X₁	X₂	X₃	X₄	X₅	X₆	X₇
X₁	1	-0.095	-0.160	-0.003	0.026	-0.118	0.113
X₂	-0.095	1	-0.298	0.156	0.259	-0.352	-0.101
X₃	-0.160	-0.298	1	-0.118	-0.247	0.336	0.362^*
X₄	-0.003	0.156	-0.118	1	0.787^**	-0.393^*	-0.472^**
X₅	0.026	0.259	-0.247	0.787^**	1	-0.780^**	-0.778^**
X₆	-0.118	-0.352	0.336	-0.393^*	-0.780^**	1	0.567^**
X₇	0.113	-0.101	0.362^*	-0.472^**	-0.778^**	0.567^**	1

因子 Factors	直接作用 Directaction	间接作用Indirect effect						总和 Total
因子 Factors	直接作用 Directaction	→X₁'	→X₂'	→X₃'	→X₅'	→X₆'	→X₇'	总和 Total
X₁'	0.053	-	-0.005 1	-0.008 6	0.001 4	-0.021 2	-0.025 5	-0.0591
X₂'	0.041	-0.003 9	-	-0.012 2	0.001 1	-0.014 4	-0.004 1	-0.033 6
X₃'	0.125	-0.020 0	-0.037 3	-	-0.030 9	0.042 0	0.045 3	-0.000 9
X₅'	1.654	0.043 0	0.428 4	-0.408 5	-	-1.290 1	-1.286 8	-2.514 1
X₆'	0.634	-0.074 8	-0.223 2	0.213 0	-0.494 5	-	0.359 5	-0.220 0
X₇'	0.502	-0.237 4	-0.050 8	0.182 1	-0.391 3	0.285 2	-	-0.212 3