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Article Number - FF49CE440208


Vol.7(10), pp. 350-354 , October 2013
DOI: 10.5897/AJFS2013.1067
ISSN: 1996-0794



Full Length Research Paper

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia


Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi




Institut des Régions Arides, Laboratoire d’aridoculture et cultures oasiennes, 4119 Médenine, Tunisia.


Email: aoun.amira@yahoo.fr






 Accepted: 16 September 2013  Published: 31 October 2013

Copyright © 2013 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial varieties. These varieties could be a resource of good quality in breeding programmes. The correlation between specific parameter seen in this study showed that the local varieties can be differentiated, not just as a function of their morphological attributes but also as a function of theirorganoleptic, nutritional and sensorial quality.

Key words: Tomato, quality, selection, breeding programme.

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APA (2013). Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia. African Journal of Food Science, 7(10), 350-354.
Chicago Amira Ben Aoun, Belgacem Lechiheb, Leila Benyahya and Ali Ferchichi. "Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia." African Journal of Food Science 7, no. 10 (2013): 350-354.
MLA Amira Ben Aoun, et al. "Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia." African Journal of Food Science 7.10 (2013): 350-354.
   
DOI 10.5897/AJFS2013.1067
URL http://academicjournals.org/journal/AJFS/article-abstract/FF49CE440208

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