Evaluation of tomato genotypes for high temperature tolerance using certain reproductive and fruit traits by factor analysis

Year 2020, Volume: 4 Issue: 2, 190 - 196, 30.12.2020

Nuray Çömlekçioğlu , Mustafa Kemal Soylu , Murat Olgun

Abstract

High atmosphere temperature is the most significant environmental factor and its negative impact on plant growth and productivity causes large losses in agricultural production. Fourteen tomato genotypes (G1;U64-16, G2;U4-10, G3;U2-29, G4;U117-2 G5; CLN1621L, G6; BL1176, G7; CLN2418A, G8; BL1175, G9; BL1173, G10; CLN2001A, G11; CLN2413R, G12; CL5915-93D4-1-0-3, G13; BL1174, and G14; CLN2498E) were evaluated at three temperature conditions. Three field experiment was carried out at optimum (OT, 28/21°C day/night), moderate high temperature (MHT, 32/22°C day/night) and high temperature (HT, 37/27°C day/night) conditions. Fruit set rate (Fr.S), number of produced pollen grains per flower (P.Pr), number of released pollen per flower (P.R), percentage of viable pollen (P.Via), in vitro pollen germination (P.Ger), number of seed per fruit (S./Fr), aborted fruit rate (A.Fr), fruit weight (Fr.We), fruit length (Fr.Len), fruit diameter (Fr.Dia) and seed germination (S.Ger) were scored. The temperature damage threshold was determined for the mentioned properties. The temperature slightly over the OT reduced the pollen characteristics, Fr.S and S./Fr.The results revealed that the P.R, P.Pr and P.Ger were the most important factors to determine the fruit set under for the temperatures above the optimum and could be used in breeding programs aiming to obtain better fruit set under HT. The P.Pr and P.R were readily affected by the increase in temperature compared to P.Ger and P.Via. The damage threshold temperature was 43.9 °C for P.Ger and 45.9 °C for P.Via.

Keywords

Heat stress, pollen, damage threshold, biplot, climate change

Supporting Institution

Harran Üniversitesi BAP komisyonu

Project Number

606

Thanks

Tohum destekleri için Asian Vegetable Research and Development Center'e teşekkür ederiz.

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