View Single Post
Old August 18, 2013   #23
NarnianGarden
Tomatovillian™
 
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,550
Default

Does anyone know if the genetic factor causing the black mutation also have to do with the flavor? Or is it a different set of alleles altogether that cause the 'deep intense flavor' that I have seen associated with the black varieties (especially those supposedly from the Russian/Ukrainan region)?
NarnianGarden is offline   Reply With Quote