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Old July 6, 2014   #4
Fusion_power
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Join Date: Feb 2006
Location: Alabama
Posts: 2,250
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First, define "paste" tomato. To me, it is a dense meaty tomato with low natural water content. This is what makes it easy to cook down into thick paste. I don't consider sauce tomatoes such as Opalka to be pastes, they contain too much water.

Red, Orange, Yellow, and Green pastes are available. There is a need to do some breeding work with them for disease tolerance and density.

If I were picking parents for a breeding program, I would consider Heidi and Costoluto Genovese as red parents. Jaune Flammee, Little Lucky, Black From Tula, and Green Giant for the other side of the cross.

One of the biggest areas to improve paste tomatoes would be to increase their sugar content. This would reduce the need to add sugar when processing. I can think of two lines that could do this, but neither is commonly available.
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