Open Field Trial of Genetically Modified Parthenocarpic Tomato: Seedlessness and Fruit Quality - Genetic Engineering: Recent Developments in Applications - page 155

Figure 2. Cut tomato fruits of the four genotypes used: UC 82, Allflesh and GM UC 82 lines Ri4 and Ri5. GM
fruits (Ri4 and Ri5) are seedless. UC 82 and Allflesh fruits contain seeds.
Color evaluation of fruits showed that L* values (an index of brightness) did
not vary among UC 82 genotypes. A significant higher a* values, representing
the red component, was found in non-transformed fruits compared to that of
the transgenic fruits (Table 3). The b* value (an index of the yellow color) was
different from the UC 82 control only in Ri4 GM line. °Brix values showed a sig-
nificant higher soluble sugar content in Allflesh tomatoes (5.3). The °Brix value of
Ri5 (4.2) did not differ from UC 82 (3.8), while the °Brix value (4.5) of Ri4 was
higher than UC 82. However, the °Brix values of the two transgenic lines were
not significantly different. The pH values were close to 4.0 in both the cultivar
UC 82 and in the transgenic lines derived from it. Allflesh had a slightly higher
pH statistically different from all the other genotypes tested (Table 3). Total acid-
ity values showed no significant variation between the genotypes analyzed. The
resistance of skin (fruit firmness) was about 0.4 Kg for all samples. Dry matter
content was significantly higher in Allflesh with respect to all three UC 82 geno-
types tested (Table 3).
Table 3. Mean values ( ± SE) of color (coordinate L*, a* and b*), °Brix, dry matter (DM), titratable acidity
(mEq/100 mL NaOH 0,1 N) and skin resistance (firmness) detected in the four genotypes tested.