Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators
| Autor: | Janko Červenski, Aleksandra Tepić, Svetlana Glogovac, Adam Takač, Jelica Gvozdanović-Varga, Vukašin Popović, Mirjana Vasić, Zdravko Šumić |
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| Rok vydání: | 2012 |
| Předmět: |
0106 biological sciences
varijabilnost principal component analysis lcsh:Biotechnology Soil Science paradajz Plant Science lcsh:Plant culture Horticulture Vegetable crops Biology 01 natural sciences Biochemistry chemistry.chemical_compound lcsh:TP248.13-248.65 metoda glavnih komponenata Locule Botany Genotype biohemijske osobine Genetics lcsh:SB1-1110 Dry matter tomatoes 2. Zero hunger PCA biochemical traits variability fruit quality food and beverages 04 agricultural and veterinary sciences Ascorbic acid Lycopene kvalitet ploda chemistry morfološke osobine Plant morphology morphological traits Principal component analysis 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Agronomy and Crop Science 010606 plant biology & botany Biotechnology |
| Zdroj: | Ratarstvo i povrtarstvo / Field and Vegetable Crops Research Ratarstvo i povrtarstvo (2012) 49(3):296-301 Ratarstvo i Povrtarstvo, Vol 49, Iss 3, Pp 296-301 (2012) |
| ISSN: | 1821-3944 |
| DOI: | 10.5937/ratpov49-2452 |
| Popis: | This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component. Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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