الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
Evaluation was carried out to measure the vegetative
growth characters, flowering characters, early,
marketable and total yields, as well as physical and
chemical properties of fruits at their harvesting time.
The keeping quality of these cultivars under room
temperature (33~lOC) an~ cold (lO°C+l) storage was also
studied to follow changes occurred during storage from
the stand point of physical properties of fruits such
as percentages of weight loss and decay in fruits as
well as changes in firmness and color.
Changes in chemical composition were also estimated
including total soluble solids, total sugars, total
acidity, ascorbic acid, and dry matter content.
The results of these investigations can be
summarized as follows:
A • Com par ativa stu dY 0 f the 9 row th , flo we rin9, fru it
quality and yielding ability:
I. Concerning vegetative growth characteristics, the
following results were obtained:-
1. The variety Yates surpassed all other varieties
in the leng th and th Lc kness 0 f the ma in s r em , followed
by the varieties Marmand, V.F.N. Bush and Strain B.
2. The number of internodes and number of leaves in the
variety Marmand showed the highest values followed
by Yates, V.F.N. Bush and Strain B.
3. The four varieties tested showed no differences in
the number of main lateral branches.
4. The variety Yates exhibited the highest total
vegetative weight followed by V.F.N. Bush, then
Marmand and finally the variety Strain B.
II. With regard to flowering behaviour results were as
follows:
1. The variety Strain B showed the lowest number of
days till the first cluster initiation and flower
anthesis followed by the varieties Marmand, Yates,
and finally V.F.N. Bush which showed highest values
in this respect.
2. The variety strain B was the earliest in fruit
setting compared with other varieties followed by
the variety Marmand. Yates and finally V.F.N. Bush
which was the latest variety in this respect.
3. Concerning the number of internode carrying the
first cluster the variety Marmand showed the lowest
number of internode bearing the first cluster followed
by the variety Strain Bz V.F.N. Bush and finally
Yates which clusters were beared on relatively higher
nodes.
III. Regarding fruit physical characters data obtained
showed that:
1. Average fruit wei@ht was much higher for the variety
V.F.N. Bush followed by the variety Marmand, Yates
and finally the variety Strain B.
2. The variety V.F.N. Bush showed higher fruit length
compared with all other varieties.
3. The fruits of the two varieties Strain Band V.F.N.
Bush were globular in shape. while the other two
varieties showed flattened fruits.
4. Varietal differences in wall thickness and number
of locules of fruits were also noticed where the
varieties Strain B and V.F.N. Bush having fruits ’with
less number of locules and thicker wall than either
Yates or Marmand.
IV. Fruit analysis at harvest revealed that:
1. The variety Marmand had the highest content of juice %
followed by Yates~ V.F.N. Bush and Strain B.
2. Generally, fruits of the two varieties Strain B, and
V.F.N. Bush proved to have higher contents of total
soluble solids, total sugars, vitamin C, higher
firmness values and lower total acidity compared with
the other two varieties i.e. Marmand and Yates.
Therefore the fruits of the two varieties Strain B
and V.F.N. Bush surpassed the other two varieties,
in the flavor as noticed from the sugar/acid ratio
which was higher.
V. Conce rn ing yieldin 9 ca paci ty in tons/Fe ddan a f the
four varieties tested, it was found that
1. The variety V.F.N. Bush proved to be a high yielding
variety more than the variety Strain B. which showed
lesser yield, whereas the varieties Marmand and Yates
exhibited the lowest relative yields in tons/feddan~
in comparison with the other two varieties i.e. V.F.N.
Bush and Strain B.
2. The same trends were obvious as for the marketable
yield in tons/Feddan where the variety V.F.N. Bush
had the highest marketable yield (Tons/Feddan), the
varieties Marmand and Yates showed the least values
while the variety Strain 81 was intermediate in
this respect.
3. The two varieties Strain Band Marmand proved to be
early yielding varieties considering the total yield
during the first three pickings whereas the varieties
V.F.N. Bush and Yates were found to be late yielding
varieties.
B. Storage Behaviour~
I. Changes in physical properties:
1. There was a continuous reduction in fruit weight
during storage periods for all varieties tested at
both room and cold storage and for the two ripening
stages used. Weight loss was much higher at room
temperature compared with cold storage conditions.
The two varieties Strain Band V.F.N. Bush exhibited
lower weight loss percent in comparison with the
varieties Marmand and Yates. Tomato fruits picked at
the mature green stage showed lower weight loss
compared with those of the turning stage of ripening.
2. Decay percent increases with the prolongation of
stor~ge. it was high in magnitude at room temperature
compared with cold storage which retarded the appearance
of decay.
The varieties Strain Band V.F.N. Bush showed less
susceptability to decay as shown by the lower decay
percent and delayed appearance of decay loss
incidence compared with the other two varieties
Marmand and Yates. Ripening stage affected decay
percent as it was found that fruits of the mature
green stage showed lower decay % compared with those
oft he turn ing stag e •
3. There were gradual decrease in fruit firmness with
the prolongation of storage at room temperature as
well as cold storage conditions for all varieties
tested. The rate of decrease in firmness was much
higher at room temperature than at cold storage. It
was also observed that mature green tomatoes showed
higher firmness values during the storage period at
both ro6m and cold storage conditions in comparisori
with turning stage of ripening.
4. Generally there were gradual degredation of the green
colour (chlorophyll) with the storage period in the
mean time the red and yellow pigments started to
appear. The appearance of red colour was much faster
at room temperature compared with cold storage. Colour
development was more rapid in fruits of the turning
stage of ripeness compared with those of mature
green stage. It was also clear that~ fruits picked
at the mature green or at turning stage of ripeness
and stored at cold storage of 10°C or at room
temperature did not develop the colour shade of
those fruits left to r~pen on the plant.
The two varieties Strain B and V.F.N. Bush showed
bright red colour after 20 days while the other two
varieties Marmand and Yates allowed deep red colour
16 days after storage.
II.Changes in chemical properties:
1. It was found that, there were increases in total
soluble solids percent at the beginning of
the storage period followed by a decrease
at the end of storage period at cold storage for all
varieties tested. Changes of total soluble solids
values at room temperature showed continuous increase
due to the excessive weight loss which tends to give
higher vaiues of total soluble solid~ especially at
the end of storage period. As weight loss leads to
concentration of the juice in the fruits. The fruits
of the mature green stage showed lower total soluble
solid values compared with the turning s~age during
storage at both room and cold storage conditions.
2. Fruits stored at cold temperature showed a gradual
increa se in tota I ac idi ty a t the beginn ing 0 f
storage period followed by a decrease at the end of
storage period for all varieties used. At room
temperature. a fluctuated level of total acidity was
observed with a final decrease at the end of storage
period. The rate of changes in total acidity was
much higher at room temperature than at cold storage.
Acidity content of mature green stage was higher
compared to the turning stage during storage period
at both room and cold temperature. The two varieties
Strain B and V.F.N. Bush exhi.bited lower level of
total acidity during storage period.
3. At both room and cold temperature there was a gradual
decrease in total sugars with prolonged storage. The
reduction in total sugars was higher at room temperature
compared with cold storage. Fruits of the
mature green stage showed lower total sugars compared
with those of the turning stage.· The rate of decrease
in total sugars was greater in fruits of turning
stage compared with the mature green stage.
4. Ascorbic acid content showed an increase at the
beginning of storage period followed by a decrease at
the end of storage period.
Fruits of mature green stage was found to be lower
is ascorbic acid content compared with those of the
turning stage.
The reduction 1n ascorbic acid content was greater at
room temperature compared with cold storag9.
5. Dry matter content showed continuous decrease during
storage period for all varieties under investigation
at both room and cold temperature. There was a
considerable decrease in dry matter content at room
temperature. The decrease was lower at cold storage.
The turning stage of ripening exhibited higher decrease
in dry matter content compared with the mature green
stage at both room and cold storage temperature.