Revista Chapingo Serie Horticultura
Universidad Autónoma Chapingo
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Vol.24, núm.3 - 2018
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Seed quality of three native tomato varieties and a commercial one produced under high temperatures
Calidad de semillas de tres variedades nativas y una comercial de tomate producidas bajo temperaturas altas

Victoria A. Delgado-Vargas; J. Jesús Magdaleno-Villar; Oscar Javier Ayala-Garay; Diana Garfias-Sánchez

http://dx.doi.org/10.5154/r.rchsh.2018.04.009

Recibido: 2018-04-12

Aceptado: 2018-07-07

Fecha de publicación en línea: 2018-08-31 /pág.215-227

 

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  • descriptionAbstract

    One way to mitigate the negative effects of high temperatures (HT) on crops is the use of plant genetic resources, and Mexico, as a center of domestication of tomato (Solanum lycopersicum L.), has numerous native varieties. The objective of this study was to evaluate the physical and physiological quality of seeds of three native tomato varieties and a commercial one, from fruit produced under HT conditions. The native varieties used were ‘Campeche (C-40)’, ‘Yucatán (Y-25)’ and ‘Malinalco (M-430’), and the commercial one was ‘Moneymaker’ (MM). For the production of the fruit, two greenhouses were used, one ventilated for the control treatment (C) (34.2 ºC) and the other with heating for the HT (38 ºC) treatment. The physical and physiological quality of the seeds of the fourth-cluster fruit of each treatment was evaluated. The values obtained for the weight of 1000 seeds, seed length and width, electrical conductivity (EC) and the rate of radicle emergence after accelerated aging were higher (P ≤ 0.05) in the HT treatment, while the germination (G) percentage was higher (P ≤ 0.05) with the C. The EC correlated inversely with G (r2 = -0.7*), which may indicate that HT affects membrane permeability and in turn G.

    Keyworks: Solanum lycopersicum L., plant genetic resources, physical quality, physiological quality.

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  • starCite article

    Delgado-Vargas, V. A.,  Magdaleno-Villar, J. J.,  Ayala-Garay, O. J.,  &  Garfias-Sánchez, D. (2018).  Seed quality of three native tomato varieties and a commercial one produced under high temperatures. , 24(3), 215-227. http://dx.doi.org/10.5154/r.rchsh.2018.04.009

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