加工トマトに関する研究(第9報) : トマト果実の成分及び色素の系統品種間差異について

This paper deals with the results of preliminary exporiments on tomato breediug for the purpose of obtaining excellent varieties for manufacturing industry. And, the properties and constituents of tomatoes such as total solid components, viscosity of juice, organic acid, sugars and pigments.
The following varieties were used in these experiments. SM 1, SM 2, SM 3, ASM, Italian Cl, Italian original variety, Roma, Red Top, Lampadiha- 3, Lampadina- 7, Kikyogahara- 1, Kikyogahara- 2 and Fukuju- 2.
SM 2 showed the highest total solid content (7.4%) and Italian Cl followed this (From morphological studies these two strains were recognized as the same ones). The lowest contents were observed in both varieties "Red Top" and "Fukuju- 2". And the others showed their content of 6 % in average. The reading of refractometer also showed the highest value in the strain SM 2 (5.5%), and the lowest value was obtained in "Red Top" (4.6%).The highest value of the viscosity of juice was also given in SM 2.
By means of paperchromatography, some kinds of organic acids and sugars were detected in all varieties of tomatoes used in these experiments. And then, citric and malic acids were detected as organic acids, and glucose and fructose were recognized as sugars, respectively.
The highest lycopene content was recognized in "Lp- 7" (11.2 mg%), and "Lp- 3" followed this (10.63mg). Fukuju- 2 showed the lowest content. And the others were remained their content in 7-10 mg% in average. On the carotene content, no definite difference was observed among these varieties.