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2012 (Vol. 4, Issue: 4)
Article Information:

Induced Mutations for Improved Lycopene, Total Antioxidant Properties and Other Quality Factors in Wild Tomato (Solanum pimpinellifolium L)

1Emmanuel K. Quartey, Harry M. Amoatey, Daniel G. Achel, George Y. P. Klu and Rudolf A. Mba
Corresponding Author:  Emmanuel Kwatei Quartey 

Key words:  Gamm radiation , lycopene, mutation, pH, Solanum pimpinellifolium L. , soluble solids, total antioxidant activity
Vol. 4 , (4): 182-188
Submitted Accepted Published
February 27, 2012 March 16, 2012 August 20, 2012
Abstract:

The objective of the study was to determine biochemical changes in (5) gamma radiation induced variant lines of wild tomato after mutation induction. Five gamma radiation-induced variant lines of wild tomato (Solanum pimpinellifolium L.), selected in the M3 generation following mutagenic treatment of seeds using three doses (150, 300 and 450 Gy, respectively) of gamma radiation from a Co-60 gamma source, were analysed for their lycopene content, total antioxidant properties, total and soluble solids as well as pH. Fruits of variant line BV-21 (deep red fruits) recorded higher lycopene contents of 146.1 mg/kg on fresh weight basis and 156.7 mg/kg on dry weight basis compared to 136 and 152 mg/kg, respectively for the control. They also recorded higher total antioxidant properties compared to the control. Fruits of variant line BV-40 (yellow fruits) recorded higher total solids of 17.9% and the lowest pH value of 4.17 compared to 12.8% and 4.36 for fruits from unirradiated plants. The highest amounts of total soluble solids (7%) were contained in fruits harvested from variant lines BV-27 (light red fruits) and BV-23 (deep red fruits) as against 5.6% for fruits from control plants. The study indicates that wild tomato has immense nutritional properties which can be further improved through mutation breeding.
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  Cite this Reference:
1Emmanuel K. Quartey, Harry M. Amoatey, Daniel G. Achel, George Y. P. Klu and Rudolf A. Mba, 2012. Induced Mutations for Improved Lycopene, Total Antioxidant Properties and Other Quality Factors in Wild Tomato (Solanum pimpinellifolium L).  Advance Journal of Food Science and Technology, 4(4): 182-188.
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