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Abstract
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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
Submitted: February 27, 2012
Accepted: March 16, 2012
Published: August 20, 2012 |
Abstract:
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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.
Key words: Gamm radiation , lycopene, mutation, pH, Solanum pimpinellifolium L. , soluble solids, total antioxidant activity
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Cite this Reference:
1Emmanuel K. Quartey, Harry M. Amoatey, Daniel G. Achel, George Y. P. Klu and Rudolf A. Mba, . 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): 182-188.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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