A new tomato variety Bahrianets with an increased content of lycopene in fruits

Abstract

Goal. To create a new assortment of tomatoes with an increased content of lycopene in fruits and using genes that cause an intense dark red color of the fruit. Methods. Organoleptic — to identify samples with the dark red color of the fruit; field — to establish differences between the experiment variants; laboratory — to determine the biochemical composition of fruits; mathema­tical-statistical — to assess the reliability of the obtained research results. Results. The result of the selection work was the creation of a new tomato variety Bagrianets with an increased content of lycopene in fruits. The variety has a determinant type of development, average foliage, main stem length of 55–60 cm. The leaf is semi-straight, of medium length and width, twice pinnate, intensely green in color, with moderate glossiness and blistering, the petiole of a leaf relative to the main axis is elevated. The inflorescence is not branched, the flower has a yellow color without fasciation. The peduncle does not have a separable layer, the fruit does not have a green shoulder (before ripening), but has an intensely green color, medium size, the ratio of length to diameter is large, the shape of the longitudinal section is elliptical, in cross-section it is round. Conclusions. In the newly created tomato variety Bagrianets, the content of lycopene in the fruits is 4.10–9.0 mg/100 g, dry soluble matter — 9.8%, vitamin C — 30.4 mg/100 g, and total acidity — 0.33%.