HERITABILITY OF LYCOPENE IN TOMATO GENOTYPES

ABSTRACT

Tomato (Solanum lycopersicum) is one of the world's most important vegetable plants. It can be consumed raw, cooked, or used to make tomato-based products. It has also been found to be useful in carotenoids research because it is a major source of the carotenoid lycopene. This study was conducted to investigate the isolation, evaluation of lycopene content, and heritability of lycopene in order to determine the tomato genotype most likely for lycopene studies and tomato breeding. Crop genotype agronomic evaluation is critical for identifying genetic variability within crop germplasms. The variability in the lycopene content of two tomato genotypes was determined. Lycopene was extracted from their fruit, and the absorbance value was determined using a UV spectrophotometer, as well as the lycopene content. Var 7 had the highest lycopene content of 3.3, while Var 8 had the lowest of 0.06. The observed differences in lycopene content of tomato fruits can be attributed to environmental factors. Var 7 lycopene heritability was estimated to be low. Heritability values less than 0.25 are considered low; values between 0.25 and 0.50 are considered intermediate; and values greater than 0.50 are considered high. Although additive variance is significant for genetic variation, lycopene may not respond to artificial selection. These tomato varieties' variability can be used as a guide when selecting tomato plants with desirable traits during tomato breeding.