Performance evaluation and variability analysis for morpho-physiological traits of orange fleshed tomato varieties introduced in Nigeria climatic conditions
¹Environmental Management and Crop Production Unit, B. Agriculture Program, College of Agriculture, Engineering and Science, Bowen University, PMB 284 Iwo, Osun State, Nigeria
²Food Science Program, College of Agriculture, Engineering and Science, Bowen University, PMB 284 Iwo, Osun State, Nigeria
³Heritage Food Crops Research Trust, 126A Springvale Road, Whanganui 4501,
New Zealand
*Correspondence: vincent.esan@bowen.edu.ng
Abstract:
The introduction of orange flesh tomato in Nigeria climatic conditions through characterization is the best way to understand its adaptability and fight against the lack of ß-carotene in the landraces and improved varieties currently cultivated in the country. This study was aimed to evaluate7 tomato varieties comprised of 4 orange-fleshed tomato imported from New Zealand and 3 local varieties for their morphological, agronomic and chemical composition and fruit quality characters. Phenotyping was used to assess the morphological and agronomic traits and while biochemical assays was used for fruit quality characters. The four orange fleshed tomato varieties were indeterminate and the 3 local varieties were determinate. There were significant variability and differences in plant height (54.93 cm to 72.23 cm), leaf number (14 to 24), leaf length (24.10 cm to 28.53 cm), length width (15.13 cm to 16.93 cm), internode length (2.41 cm to 3.29 cm), root collar (3.46 cm to 4.53 cm), days to 1% flowering (20 to 23), days to maturity (34 to 42), number of clusters per plant (5 to 10), fruits per cluster (4 to 6), fruit weight (72.64 g to 488.58 g), fruit length (27 mm to54.89 mm), fruit diameter (23.67 mm to 28 mm), transverse fruit section (1 mm to 3 mm), moisture content (92.30 to 95.33%), protein (0.15 to 1.02%), fat (0.15 to 1.02%), fibre (0.92 to 2.37%) and carbohydrate (1.86 to 6.41%). At the time the local varieties senesced they showed higher yields than the introduced varieties, but as indeterminate they were better than the local ones because they continued fruiting after the local ones died off. Flesh color of pericarps and ripened fruit color ranged from orange to red while fruit shape varied from highly rounded to cylindrical (long oblong). Fruit size showed variation from small to moderate size.
Key words:
acclimation, characterization, performance, ß-carotene, tomato