Authors:
A. Kabas Manavgat Vocational School, Akdeniz University, Antalya, Turkey

Search for other papers by A. Kabas in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0000-0003-3983-9965
,
A. Ersoy Antalya Directorate of Agricultural Quarantine, Antalya, Turkey

Search for other papers by A. Ersoy in
Current site
Google Scholar
PubMed
Close
,
S. Zengin Antalya Agriculture Production Consultancy and Marketing Company, Antalya, Turkey

Search for other papers by S. Zengin in
Current site
Google Scholar
PubMed
Close
, and
M. Golukcu Bati Akdeniz Agricultural Research Institute, Antalya, Turkey

Search for other papers by M. Golukcu in
Current site
Google Scholar
PubMed
Close
Restricted access

Abstract

Tomato is worldwide the most grown vegetable. The primary target of breeding programs is to develop new tomato cultivars that are resistant to pests and diseases, in combination with high quality and yield, well-adaptation and good firmness. Among the different tomato types, cherry and cocktail tomatoes are widely preferred by consumers due to their better taste and appearance. In this study, two female tester lines were crossed with four male lines to obtain new tomato hybrids. The eight F1 hybrids and two commercial hybrids were planted in a randomised complete block design with two replications in a greenhouse in Antalya. The tomatoes of the hybrids and lines were harvested at fully ripened stage to evaluate yield, total soluble solids (TSS), fruit firmness, lycopene content and fruit colour parameters. TSS values of the cultivars and lines ranged from 4.5 to 9.5 °Bx, fruit firmness from 7.94 to 11.85 kg cm−2, lycopene from 52.10 to 55.88 mg kg−1, yield from 554.3 to 1336.7 g/plant. Hybrid AK0020 was found the best for both yield and quality.

  • Bai, Y. and Lindhout, P. (2007). Domestication and breeding of tomatoes: what have we gained and what can we gain in the future? Annals of Botany, 100(5): 10851094.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Casals, J., Rıvera, A., Sabaté, J., Romero Del Castıllo, R., and Sımó, J. (2019). Cherry and fresh market tomatoes: differences in chemical, morphological, and sensory traits and their implications for consumer acceptance. Agronomy, 9(1): 9.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Caseiro, M., Ascenso, A., Costa, A., Creagh-Flynn, J., Johnson, M., and Simões, S. (2020). Lycopene in human health. LWT - Food Science and Technology, 127: 109323.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Causse, M., Saliba Colombani, V., Lecomte, L., Duffe, P., Rouselle, P., and Buret, M. (2002). QTL analysis of fruit quality in fresh market tomato: a few chromosome region control the variation of sensory and instrumental traits. Journal of Experimental Botany, 53(377): 20892098.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Causse, M., Chaib, J., Lecomte, L., Buret, M., and Hospital, F. (2007). Both additivity and epistasis control the genetic variation for fruit quality traits in tomato. TAG. Theoretical and Applied Genetics. Theoretische und angewandte Genetik, 115: 429442.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Costa, J.M. and Heuvelink, E. (2018). The global tomato industry. in: Heuvelink, E. (Ed.), Tomatoes. 2nd ed., CABI, Boston, USA, pp. 126.

  • Davies, J.N., Hobson, G.E., and McGlasson, W.B. (1981). The constituents of tomato fruit – the influence of environment, nutrition, and genotype. Critical Reviews in Food Science and Nutrition, 15(3): 205280.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Fandi, M., Al-Muhtaseb, J.A., and Hussein, M.A. (2008). Yield and fruit quality of tomato as affected by the substrate in an open soilless culture. JSLS: Journal of the Society of Laparoendoscopic Surgeons, 4: 6572.

    • Search Google Scholar
    • Export Citation
  • Fish, W.W., Perkins-Veazie, P., and Collins, J.K. (2002). A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis, 15: 309317.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Foolad, M.R. (2007). Genome mapping and molecular breeding of tomato. International Journal of Plant Genomics, 2007: Article ID 64358, 52 pages.

  • Gautier, H., Rocci, A., Buret, M., Grasselly, D., Dumas, Y., and Causse, M (2005). Effect of photoselective filters on the physical and chemical traits of vineripened tomato fruits. Canadian Journal of Plant Science, 85: 439446.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Hannan, M.M., Biswas, M.K., Ahmed, M.B., Hossain, M., and Islam, R. (2007). Combining ability analysis of yield and yield components in tomato (Lycopersicon esculentum mill.). Turkish Journal of Botany, 31(6): 559563.

    • Search Google Scholar
    • Export Citation
  • Kabas, A. and Zengin, S. (2012). Ortualti yetistiriciligine uygun domates cesit islahi (Breeding of tomato F1 hybrid for greenhouses). 9. Ulusal Sebze Tarimi Sempozyumu (National Vegetable Agriculture Symposium), pp. 6067.

    • Search Google Scholar
    • Export Citation
  • Kannaujia, P.K., Patel, N., Asrey, R., Mahawar, M.K., Meena, V.S, Bibwe, B., Jalgaonkar, K., and Negi, N. (2020). Variability of bioactive properties and antioxidant activity in commercially grown cherry tomato (Solanum lycopersicum var. cerasiforme) cultivars grown in India. Acta Alimentaria, 49: 1322.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kanski, L., Naumann, M., and Pawelzik, E. (2020). Flavor-related quality attributes of ripe tomatoes are not significantly affected under two common household conditions. Facial Plastic Surgery: FPS, 11, article 472.

    • Search Google Scholar
    • Export Citation
  • Khan, M.M.A., Gautam, C., Mohammad, F., Siddiqui, M.H., Naeem, M., and Khan, M.N. (2006). Effect of gibberellic acid spray on performance of tomato. Turkish Journal of Botany, 30(1): 1116.

    • Search Google Scholar
    • Export Citation
  • Klee, H.J. and Tieman, D.M. (2013). Genetic challenges of flavor improvement in tomato. Tropical Gastroenterology: Official Journal of the Digestive Diseases Foundation, 29(4): 257262.

    • Search Google Scholar
    • Export Citation
  • Kuti, J.O. and Konuru, H.B. (2005). Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes. Journal of the Science of Food and Agriculture, 85: 20212026.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lin, T., Zhu, G., Zhang, J., Xu, X., Yu, Q., Zheng, Z., Zhang, Z., Lun, Y., Li, S., Wang, X., Huang, Z., Li, J., Zhang, C., Wang, T., Zhang, Y., Wang, A., Zhang, Y., Lin, K., Li, C., Xiong, G., Xue, Y., Mazzucato, A., Causse, M., Fei, Z., Giovannoni, J.J., Chetelat, R.T., Zamir, D., Städler, T., Li, J., Ye, Z., Du, Y., and Huang, S. (2014). Genomic analyses provide insights into the history of tomato breeding. Nature Genetics, 46: 12201226.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ozdemir, M. (2001). Mathematical analysis of color changes and chemical parameters of roasted hazelnuts .Ph.D. Thesis. Istanbul Technical University ,161 pages.

    • Search Google Scholar
    • Export Citation
  • Razifard, H., Ramos, A., Della Valle, A.L., Bodary, C., Goetz, E., Manser, E.J., Li, X., Zhang, L., Visa, S., Tieman, D., van der Knaap, E., and Caicedo, A.L. (2020). Genomic evidence for complex domestication history of the cultivated tomato in Latin America. Molecular Biology and Evolution, 37(4): 11181132.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Rosati, C., Aquilani, R., Dharmapuri, S., Pallara, P., Marusic, C., Tavazza, R., Bouvier, F., Camara, B., and Giuliano, G. (2000). Metabolic engineering of betacarotene and lycopene content in tomato fruit. The Plant Journal: for Cell and Molecular Biology, 24(3): 413419.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Schouten, H.J., Tikunov, Y., Verkerke, W., Finkers, R., Bovy, A., Bai, Y., and Visser, R.G. (2019). Breeding has increased the diversity of cultivated tomato in The Netherlands. Facial Plastic Surgery: FPS, 10: 1606.

    • Search Google Scholar
    • Export Citation
  • Solieman, T., El-Gabry, M., and Abido, A. (2013). Heterosis, potence ratio and correlation of some important characters in tomato (Solanum lycopersicum L.). Scientia Horticulturae, 150: 2530.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Zdravkovic, J., Pavlovic, N., Girek, Z., Milka, B.J., Savic, D., Zdravković, M., and Cvikic, D. (2011). Generation mean analysis of yield component and yield in tomato (Lycopersicon esculentum Mill.). Pakistan Journal of Botany, 43: 15751580.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
The author instructions are available in PDF.
Please, download the file from HERE.

 

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2023 Online subsscription: 776 EUR / 944 USD
Print + online subscription: 896 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2024 60 14 0
Feb 2024 79 3 3
Mar 2024 47 0 0
Apr 2024 18 0 0
May 2024 50 1 1
Jun 2024 32 0 0
Jul 2024 0 0 0