Genetic Variability, Heritability and Correlation Study for Nutritional Quality Traits in Tomato

Thirty five genotypes of tomato were evaluated under mid hills conditions in the Experimental Farm, Hawalbagh, VPKAS, Almora during Kharif 2007. Significant variation with regard to textural {pericarp thickness, skin firmness, total soluble solids (TSS)}, nutritional {phosphorus (P), potassium (K), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn) and titrable acidity (TA)} and functional (Vitamin ‘A’, Vitamin ‘C’ and lycopene) traits were recorded in the genotypes of tomato. The phenotypic coefficient of variation (PCV) was higher than genotypic coefficient of variation (GCV) for all the traits. High heritability was recorded for Vitamin ‘A’, lycopene, iron, calcium, pericarp thickness, skin firmness, Vitamin ‘C’ and TSS whereas, low heritability was observed in case of titrable acidity and phosphorus content in fruits. The genotypic correlations were higher than the corresponding phenotypic for few important quality traits indicating inherent relationship among the nutritional quality traits. Both positive and negative correlations were observed among the traits under study.