Agriculture Reference
In-Depth Information
research higher genotypic variance and the phenotype variation coeffi cient
is found, as compared to the ecological variance and the genotype varia-
tion coeffi cient. This suggests an important role of the genetic factors in
the expression of this trait (PAVLOVIC et al., 2003b). It is confi rmed with
the broad-sense heritability values (0.75 and 0.76%). For dehydration in
food industry only the onion genotypes with high percentage of dry matter
contents are used. In many countries today, there are selection programs
for the development of genotypes only for drying purposes. Variability of
the chemical composition of onion in the fi eld caused by climatic and soil
conditions, as well as by the agricultural techniques is characteristic. Dry
matter percentage in particular varieties suggests the part of the total bulb
mass that can be used in the food production industry. In our research a
high genotypic variability of the dry matter contents is found (PAVLOVIC
et al., 2007).
10.3.3 TOMATO SELECTION
Tomato represents one of the most important sources of lycopene. It also
contents a high level of other carotenoids (-carotene), vitamins (vitamin
C), minerals, flavonoids and phenolic acid. Antioxidant effects of the sub-
stances affect on the reduction of the possibility for human to contract dis-
eases; the substances affect on the proliferation of cancerous cells; and act
as preventive for cardiovascular diseases. Nutritional estimation of the op-
timal antioxidant quantity through daily consummation of tomato is 9-18
mg of carotenoids, 175-400 mg of vitamin C, 3-4 mg of vitamin E, 50 mg
of flavonoids, 0.4 mg of folate and 25-30 mg of lycopene. Tomato is con-
sider as a rich source (in 100 g) of: vitamin C (20-29 mg), carotene (0.2-
2.3 mg) and phenolic acid (1-2000 mg), regarding to the total antioxidant
contents. There are also small portions of vitamin E (0.49 mg), flavonoids
(0.5-5 mg) and traces of selenium (0.5-10 mg), copper (90 mg) and zinc
(240 μg). It is recommended to consume 400 g per day of fresh tomato or
other tomato products in five portions. Lycopene is one of the carotenoids
that give naturally color to the tomato fruit and rank among the strongest
antioxidants among all the other carotenoids. The intensive selection for
tomato lycopene content has been performed. With adequate selection of
