The objective of the research was to assess diversity among 50 rice genotypes for ratooning and perennation which refers to ability of a plant to regrow from stubble remaining after harvesting. Results showed that 30 genotypes exhibited different degree of ratoon production and ratoon yield. Diversity analysis revealed that all the ratooning genotypes could be assigned to ten clusters. Clusters III (Binadhan-11 and Sayjihari) and VI (IR-64, DRR-44) were the best performing for ratoon yield. Maximum inter-cluster distance was observed between genotypes falling under clusters III and X followed by genotypes under clusters III and II indicating wider genetic diversity between these genotypes. Thus, these genotypes may be useful for future breeding to develop superior varieties with respect to ratooning ability and ratoon yield.

Flavour is one of the most highly demanded consumer traits of tomato at present; poor flavour is one of the most commonly heard complaints associated with modern varieties of tomato. In order to combine flavour with other desirable fruit traits in improved cultivars, it is important to determine how much variability exists in the crucial compounds that contribute most to flavour. The objective of the present study was to determine the variability of flavour-contributing components including total soluble solids (TSS) and total titratable acids (TTA) among other subjective traits related to flavour in a core collection of tomato accessions. The core collection was comprised of 173 tomato accessions with a wide genetic background from the United States Department of Agriculture (USDA), Agricultural Research Services (ARS) Plant Genetic Resources Unit repository. The TTA varied from 0.20 to 0.64%, whereas the TSS ranged from 3.4 to 9.0%, indicating the availability of broad variation for these traits. Rinon (PI 118783), Turrialba, Purple Calabash and LA2102 were among the high TTA (>0.45%) containing accessions, whereas those with high TSS (>7.0%) were AVRDC#6, Sponzillo and LA2102. A positive correlation of overall flavour with TTA (r= 0.33; P< 0.05) and TSS (r= 0.37; P< 0.05) indicated that these two components play an important role in determining the overall flavour in tomato. Subjectively measured other traits including fruity odour and fruity flavour had positive correlations with overall flavour. Overall flavour is discussed in the context of other traits including fruit firmness. Information obtained from this study may be useful for tomato breeders aiming to improve tomato flavour.