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Darren Abbey · March 24, 2014

I've been trying to gather information about example commonly available varieties which are known to contain different color-changing mutations.

For example :

B : "Caro-Rich", high beta-carotene.
atv : "Indigo Rose", anthocyanins in fruit skin.
Aft : "Indigo Rose", anthocyanins in fruit skin.
gf : "Green Zebra", persistence of chlorophyll in mature fruit.
gs : "Green Zebra", stripes of darker green on fruit skin.
etc.

In particular, I've been interested in the range of 'orange' mutations which impact the relative abundance of different carotenoids in the ripe fruit, as well as some of the immature-fruit color genes like 'dg'.

The 'dg' mutation results in immature fruit having a very dark green color due to excess chlorophyll production. I'm interested in putting this mutant into a brown/purple tomato, with the idea that the enhanced chlorophyll may result in a different/better taste.

Do any of you have references that may help me gather this information?

---------------------
I'll add references here as I find them:

March 24, 2014	#1
Darren Abbey Tomatovillian™ Join Date: Jun 2012 Location: Minnesota Posts: 586	Varieties with Color genes I've been trying to gather information about example commonly available varieties which are known to contain different color-changing mutations. For example : B : "Caro-Rich", high beta-carotene. atv : "Indigo Rose", anthocyanins in fruit skin. Aft : "Indigo Rose", anthocyanins in fruit skin. gf : "Green Zebra", persistence of chlorophyll in mature fruit. gs : "Green Zebra", stripes of darker green on fruit skin. etc. In particular, I've been interested in the range of 'orange' mutations which impact the relative abundance of different carotenoids in the ripe fruit, as well as some of the immature-fruit color genes like 'dg'. The 'dg' mutation results in immature fruit having a very dark green color due to excess chlorophyll production. I'm interested in putting this mutant into a brown/purple tomato, with the idea that the enhanced chlorophyll may result in a different/better taste. Do any of you have references that may help me gather this information? --------------------- I'll add references here as I find them: http://forums.gardenweb.com/forums/l...251224332.html http://treecropsresearch.org/heirloom-tomatoes/ http://tgc.ifas.ufl.edu/vol36/v36p10a.html Last edited by Darren Abbey; March 26, 2014 at 02:58 AM.