Correlation between the morphological characteristics and the biochemical components of tomato fruit quality

Abstract

The interdependence of 8 morphological characteristics and biochemical parameters, all important for tomato fruit quality, has been investigated. These characteristics and parameters are: fruit weight, number of locules, fruit firmness, number of cracks, dry matter content, total sugar content, total acid content, and vitamin C content.. The research was done on 12 lines and their 30 F, hybrids obtained from the partial diallel cross (Singh and Chaudhary, 1976).A very strong positive correlation (correlation coefficient r>0.75) was observed between fruit weight and number of locules. A negative correlation was found between fruit weight and dry matter contents. A strong positive correlation (r>0.50) was observed between fruit firmness and total sugar content, while a negative correlation was found between fruit weight and the total sugar content, between tomato fruit firmness and the total acid content and, finally, between the number of cracks and sugar content. A moderate positive correlation (r>0.30) was found between the number of cracks per fruit and total acid content, as well as between fruit firmness and dry matter content. A negative correlation was found between fruit weight and total acid content.