Studies on genetic variability for processing characters in tomato

摘要

Thirty two genotypes were evaluated for different processing characters to study the variability with regard to processing characters in tomato. The genotypic coefficient of variation was higher for all characters except specific gravity and TSS. The characters studied have shown high heritability in broad sense of 92.10 % for yield and 100% for ascorbic acid. Highest genetic advance (96.78%) was observed for juice viscosity. Significant positive genotypic correlation (0.586) was found between pericarp thickness and juice viscosity (0.448) and between lycopene and ascorbic acid. Locule number was found to be negatively correlated with pericarp thickness. Thirty two genotypes were grouped into nine clusters based on D~2 values. The magnitude of intracluster distances was comparatively less than of the intercluster distances.