• Journal of Radiation Industry
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• v.4 no.3
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• pp.247-252
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• 2010

The present study has been performed to select the osmotic tolerant lines using polyethylene glycol (PEG 6000) through an in vitro and in vivo mutagensis with a gamma-ray. During the screening, we selected three mutant lines that seemed to confer elevated osmotic tolerance in high concentrations of PEG 6000. Fruits of these mutants (Os-HK101, Os-HK102 and Os-HK103) were increased to sugar concentration, L-glutamine acid, vitamin C content and lycopine content than those of the wild type. Also the chlorophyll contents were few decreased more in the three mutant lines than the WT plants. Our results suggest that the Os-HK101 is characterized as osmotic stress tolerance considering the sugar concentration and lycopine content. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected osmotic resistant lines.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.195-199
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• 2011

Tomato (Lycopersicon esculentum M.) is one of the most important crops to the fresh vegetable market and the food processing industry. To evaluate genetic variation in tomato fruits, major characteristics such as soluble solids, acidity and carotenoid contents were analyzed for 771 genetic resource lines. Lines in red color was about 85% which is the largest one followed by peach color, yellow, green, orange, and black. The sweetness of juice ranged from 2.2 to 11.5% (in brix), the average being 5.6%. The acidity ranged from 0.124% to 1.665%, and the average was 0.881%. The lycopine contents was up to 80.4 ${\mu}g/g$, and 43.4 ${\mu}g/g$ in average. ${\beta}$-carotine ranged 1.8 to 48.8 ${\mu}g/g$ and it average was 10.8 ${\mu}g/g$. Statistical analysis indicates that there is coefficient of correlation between acidity and sweetness, acidity and pH, pH and lycopine, lycopine and ${\beta}$-carotine. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected characteristic species.