Quote:
Originally Posted by Minnesota Mato
what is the gene that causes the deep ribbing in the costoluto Genovese and are they always flattened fruit?
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MinnMato, there's some info on the shape genetics of CG in the supplementary data tables for this article here:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3091046/
It says CG has FAS and LC, which I guess is what makes it flat and many-loculed.
As regards the ribbing or ruffling, there's a more recent publication about six genes involved in shape - the two additional ones are also size related, CNR and SlKLUH, which affect shape by increasing the size of different parts of the fruit: CNR enlarges the placenta and columella, while SlKLUH primarily increases septum and pericarp (see Figure 1). But neither of these would explain the bulging caused by locules placed up in the ruffles of CG iirc, it might be FAS or FAS plus a modifier, affecting boundary information...
Seems like this is something that hasn't been well defined.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034497/
The flat ribbed shape is fairly archaic, I mean it is found in some old heirlooms from various parts (Turkey - PI 120256), Purple Calabash etc.
Besides the (complicated? unknown?) genetic modifiers of shape, I wonder what causes a fruit to be a good 'paste' regardless of shape. CNR and SlKLUH make tomatoes meatier for sure, but there seems to be something more than meatiness, maybe fruit density that affects how they cook down (or is it biochemical, like pectin content or something of the kind?)