Quote:
Originally Posted by Fusion_power
Going soft fast is a trait that is easy to change. Changes to the ethylene biopath are commonly used with hybrids, but it is not necessary to suffer the flavor loss of genes like "rin" or "nor" when "alc" is available. There are many varieties available from Spain and Italy with this gene. Piennolo del Vesuvio is one example. It can be stored on the counter for about 2 months with very little loss of texture or flavor. With humidity control, that goes up to as much as 9 months. One of my experimental disease resistant lines is from a cross with Piennolo. "alc" has to be paired with genes for thicker skin to get the most benefit as thick skin reduces moisture loss.
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Best alc varieties are mostly from Spain, you should search there for the traits you are looking for, as there's huge diversity among them. Most have thick skin, as Spanish ones are mostly used rubbed on bread, as opposed to cooked.
My estimate for Spain, is around 1000 reamining alc varieties left.
Good varieties should be perfect for fresh eating (salad) for about 4-5 months.