Genetic variation in tomato (Solanum lycopersicum L.) with special reference to quality traits

An experiment was conducted during the year 2014 to study the major antioxidants having antioxidant activity in ten lines of tomato. Significant differences (p≤0.05) were observed among the tomato lines for the principal antioxidants, viz., total carotenoids, lycopene and Vitamin C. Vitamin C content ranged from 15.82–31.93 mg/100 g in fresh weight, the total carotenoid content ranged from 4.92–7.66 mg/100 g, and lycopene content ranged from 3.33–5.66 mg/100 g. Significant variation (p≤0.05) was also observed for pH and anhydrous citric acid (acidity). The pH varied from 3.70–4.46. and anhydrous citric acid ranged from 0.267–0.56%. The total soluble solids varied from 2.50–4.66%. The maximum Vitamin C content was recorded in 2012/TOMATO Hyb DET AVT-3 (31.93 mg/100 g) closely followed by 2012/TOMATO AVT DET-1 (28.92 mg/100 g), whereas maximum total carotenoid content were recorded in 2012/TOMQTO AVT DET-3 (7.66 mg/100g) followed by 2012/TOMQTO AVT DET-8 (7.04 mg/100 g) and 2012/TOMQTO AVT DET-4 (6.96 mg/100 g), respectively. Maximum lycopene content was estimated in 2012/TOMQTO AVT DET-8 (5.68 mg/100 g) followed by 2012/TOMQTO AVT DET-3 (5.54 mg/100 g) and 2012/TOMQTO AVT DET-4 (5.49 mg/100 g). Maximum acidity and total soluble solids were recorded in 2012/TOMA-TO Hyb DET AVT-3(0.493%) and 2012/TOMQTO AVT DET-5 (5.433%), respectively.