Member discussion regarding the methods, varieties and merits of growing tomatoes.
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#1 |
Tomatovillian™
Join Date: Jan 2006
Location: NE Kingdom, VT - Zone 3b
Posts: 1,439
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NOW THAT'S A BLACK TOMATO!
![]() Yes, it's a tomato. But, while ripening, its peel becomes dark purple and black, thanks to its high content of anthocyanins, the same pigments which are present in some healthy fruits as black grapes and blueberry. This new tomato has been called "Sun Black". Its pulp is still of red color and it tastes just like a traditional tomato. Sun Black is not a GM product and it is very healthy, thanks to the anti-oxidant properties of anthocyanins. Sun Black tomato This tomato is the result of the "Tom – Anto" project, which has joined various Italian Universities and which has been financed by the Italian department of agriculture. Sun Black is now in its second growing year and it has been obtained by a cross between two parents-tomatoes, which were showing a few quantities of anthocyanins in their leaves. For further information: Dr. Francesco Ceccarelli Scuola Superiore Sant’Anna School of advanced studies Sant'Anna P.zza Martiri della Libertà 33 56127 Pisa - Italy |
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#2 |
Tomatovillian™
Join Date: Oct 2009
Location: cincinnati
Posts: 202
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That is really cool, any word on the taste???
And of course, when can we get seed??? Pete. |
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#3 |
Tomatovillian™
Join Date: Dec 2009
Location: North Mississippi 7b
Posts: 16
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Phone number? email address? Need seed now! LOL
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#4 |
Tomatovillian™
Join Date: May 2006
Location: Danbury, CT
Posts: 492
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It would be cool to see the inside of the tomato.
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#5 |
Tomatovillian™
Join Date: Jan 2006
Location: NE Kingdom, VT - Zone 3b
Posts: 1,439
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I wonder if it is as dark when it is full size and ripe? And how big it gets as the picture looks to be showing it no bigger than a cherry there.
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#6 |
Tomatovillian™
Join Date: May 2006
Location: Danbury, CT
Posts: 492
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I found another article that mentions the Sun Black Tomato.
http://www.zangani.com/node/2799 There was another picture too. Those look bigger than a cherry size. They remind me of a plum with the black skin. |
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#7 |
Tomatovillian™
Join Date: Nov 2009
Location: Denmark
Posts: 328
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I have read about this variety before,
and I would love to get my hands on some seeds too! However, i don't think this variety is released yet (maybe it never will). Ripe fruit: ![]() ![]() ![]() ![]() Last edited by DanishGardener; March 4, 2010 at 05:29 PM. |
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#8 |
Tomatovillian™
Join Date: Jan 2006
Location: NE Kingdom, VT - Zone 3b
Posts: 1,439
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Wow! Beautiful tomatoes in front of the greenhouse. Makes me think the blacks we grow contain a lot of anthocyanins too.
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#9 |
Tomatovillian™
Join Date: Jan 2006
Location: Zone 4 NY
Posts: 772
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Isn't Keith Mueller working on a really dark tomato something like this? Maybe my mind is playing tricks on me but I was there to read up on the Purple Haze and saw a mention of this other dark dark one.
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#10 |
Tomatovillian™
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
Posts: 1,162
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As our parrot says, " want it, want it, want it!" (rocking back & forth as typing LOL)
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#11 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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wow that is one really black tomato - but you say red inside even the gel?
Is the taste similar to other blacks ? or have you tasted one yet? It may be a good thing the coloration is only skin deep - maybe when sliced those people who only like red tomatoes may finally taste a black one unknowingly - that's why it would be great if the taste was on ap ar with some of the better tasting blacks Dennis |
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#12 |
Tomatovillian™
Join Date: Nov 2008
Location: Minnesota
Posts: 568
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This is the Italian version of OSU Blue/P20, which has been covered here and other places in mulitple threads. Essentially very similar work incorporating three genes controlling anthocyanin accumulation in the pericarp.
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#13 |
Tomatovillian™
Join Date: Jan 2007
Location: Mastic, NY
Posts: 212
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wow that is a good looking tomato, keep us updated please. I wonder if its as sweet as black cherry?
Alberta |
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#14 |
Tomatovillian™
Join Date: Nov 2009
Location: Denmark
Posts: 328
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Here is a video about it:
http://www.sssup.it/context_video.js...NK=412&page=31 It's is in italian. But even if you don't understand that, it will probably still be interesting to watch (they also slice it to show the flesh). |
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#15 |
Tomatovillian™
Join Date: Dec 2009
Location: Chillicothe Ohio - left Calif July 2010
Posts: 451
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Danish
Cool - it is darker fleshed like a black in the video - have you tasted? Barkeater Pulp here doesn't look typical of a normal red but more like a black - have you seen one or taste one Dennis |
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