I should note that the 3C3 fruits were almost overripe.
Here's a picture showing both fruits:
3C3ET3C45Fruit.jpg
Here's as closer view of the 3C3:
3C3_Fruit.jpg
And with it cut open:
3C3_Fruit_Inter.jpg
3C3 fruit statistics:
Weight:
Fruit 1: 1.34 oz./ 38 g
Fruit 2: 2.26 oz./ 61 g
Combined weight: 3.60 oz/ 102 g
Avg weight: 1.8 oz/ 51 g
Brix: 5.8
pH: (see comment at end)
Appearance Evaluation: Looks like an plum tomato from the outside. My striping is not very prominent. I'd like it to show better.
Flavor Evaluation: Really excellent! Underlying tang with a solid sweetness.
Here's as closer view of the 3C45:
3C45_Fruit.jpg
And with it cut open:
3C45_Fruit_Inter.jpg
3C45 fruit statistics:
Weight:
Fruit 1: 1.70 oz./ 48 g
Fruit 2: 2.32 oz./ 66 g
Fruit 3: 2.18 oz./ 62 g
Combined weight: 5.96 oz/ 169 g
Avg weight: 2.0 oz/ 56 g
Brix: 5.5
pH: (see comment at end)
Appearance Evaluation: Looks like a small heart tomato from the outside. Very beautiful color. 'Cherry' two locule structure inside, but too big to be a cherry.
Flavor Evaluation: Rather bland. Slightly tomatoey with no sweetness coming through.
pH neasurements: I have a pH meter, but I couldn't standardize the pH to the available reagent (still measured too acid). However in comparing the two tomatoes,
3C3 was .3 less acidic, which I believe is why the sweetness comes through while 3C45's sweetness is masked by it's acidity.