An association mapping approach to identify favourable alleles for tomato fruit quality breeding

BMC Plant Biology

Table 1 Phenotypic variation of traits analysed in the whole collection

Trait	H ²	Min	Max	Mean	CV%
Ascorbic Acid (mg 100 g⁻¹ FW)	0.56	22.40	51.23	33.59	17.33
β-carotene (μg g⁻¹ FW)^a	0.75	0.11	7.79	1.99	60.02
Trans-lycopene (μg g⁻¹ FW)	0.61	0.19	193.17	85.50	54.97
Cis-lycopene (μg g⁻¹ FW)	0.48	0.00	8.60	3.40	56.13
Phenolics (mg GAE 100 g⁻¹ FW)	0.52	25.06	86.23	48.73	20.47
Dry matter weight (g 100 g⁻¹ FW)	0.53	6.50	10.93	8.56	12.47
Fresh Weight (g)	0.87	5.35	313.50	65.92	90.92
pH (pH units)	0.64	4.08	4.79	4.35	2.87
Soluble solids content (Brix)	0.87	5.13	8.90	6.60	11.54
Titratable acidity (g c.a. 100 mL⁻¹ juice)	0.66	0.27	0.75	0.47	21.54

Heritability (H ²), minimum (min), maximum (max) and mean values, and coefficient of variation (CV%) are shown for each trait.
^aAll data reported for β-carotene are referred to the whole collection except than genotype E71 (see Figure 1).

ISSN: 1471-2229