加エトマトに関する研究 : 無支柱用品種の特性について

抄録・要旨

In order to determine the best variety of the tomato for processing, we examined characteristics on the fifteen non-staked varieties.
The results are as follows:
1.Yield
In comparison with the value of the Roma variety (100), the H 1370 variety shows the highest value of 121.6.
2. Component of fruit
Solid substance: The E.S-54 variety shows the lowest figure(4.10%) and the H 1350 variety shows the highest figure (67.4%).
Acidity: The value ranges from 0.345 to 0.496 in most cases, the varieties H 1370, 62/854, 1402, and Gimar indicate higher values than 0.5 comparing those of other common market varieties.
Lycopene contents: The ordinary contents are about 50% in most cases, but the varieties 62/854, Garim, Ace, E.P, and E.S-54 shows above the 60% value.
3. Skin color appearance
The a/b value is between 1.20 and 1.75 in many varieties, but the varieties Gimar, Ace, H 1350, and H 1370 are 1.75, 1.63, 1.63, and 1.61 respectively and these values show the good color mode.