TOMATO GENOTYPES FROM IGBODO

One of the world’s most important vegetable plants is the tomato (Solanum lycopersicum). It can be consumed raw, cooked, or utilized to make items with tomato as the base. Because lycopene is one of the main sources of carotenoids, it has also been proven to be helpful in studies involving these pigments. In order to identify the tomato genotype that is most likely to be used in tomato breeding, this research was done to characterize three inbreed lines of tomato genotypes from Igbodo. The identification of genetic variability that exists within crop germplasms depends on agronomic evaluation of crop genotypes. In order to do this, the fruits of 3 tomato genotypes were assessed, using a UV spectrophotometer, the lycopene content was calculated. Fruit weight ranged from 6.222±0.660 to 13.96±1.661. RD-igb had the highest fruit weight while PY-igb had the lowest fruit weight. The lycopene content was evaluated for three genotypes; RD-igb, HD-igb and PY-igb. Genotype 2 recorded the highest fruit lycopene content with a value of 1.336±0.321 to 1.715±0.253 while genotype 1 recorded the lowest fruit lycopene content. Some attributes had a significant coefficient of variance, whilst others showed little genotype-to-genotype variation. While some genotypes, such as genotype 1, had low fruit lycopene values, genotype 2 had high fruit lycopene content. When choosing tomato plants with desirable qualities during tomato breeding, these tomato unique diversities can be used as a guide.