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Post by willyswoodpile on Feb 11, 2011 19:33:38 GMT -5
Interesting picture RTT. Is this from a book?
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Post by littleminnie on Feb 11, 2011 20:00:24 GMT -5
Does no one else believe the Italians chose the red ones? and how can that be verified?
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Post by darthslater on Feb 11, 2011 21:38:45 GMT -5
I do not beleive it was Italians who selected it, not this one anyway...hehe. I beleive I read somewhere that it was a choice between red and yellow and the red won out. Don't quote me, I could be wrong.
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Post by rintintin on Feb 12, 2011 3:22:52 GMT -5
I found the pic on the web. I don't think it was from a book, as I also have a copy that fills my screen 4 times over. He died long before copyright laws, and the pic is public domain. He was well known for flower pictures. What's interesting is that they all display a bit of "cow's tit" at the blossom end.
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tomc
Breeder in Training
Posts: 155
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Post by tomc on Feb 12, 2011 5:12:12 GMT -5
Well USAians *think* they like red tomatoes. Mostly they get sold pinks. And when offered tomatoes Without being told what to buy (and price being equal) about two-thirds, will select pinks over reds...
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Post by littleminnie on Feb 12, 2011 12:20:37 GMT -5
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Post by littleminnie on Feb 14, 2011 19:05:15 GMT -5
Hey! The professor answered back! Here is his response.
Please comment on his questions. Do you think red tomatoes produce better or grow better than yellow? If indeed it was the canning industry that prefered red, perhaps it was because of their higher acid levels and that would make them better for canning. Or maybe they didn't know about acid levels. Perhaps it is just color preference. I always made sauce with yellow tomatoes but I think red does look better.
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Feb 14, 2011 19:37:49 GMT -5
No they don't necessarily. Again, it gets back to the traits that create red tomatoes being the dominant ones causing them to just naturally be more common when crosses are created.
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hillbillypie
Breeder in Training
Tomato Growing Nutjob
Posts: 210
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Post by hillbillypie on Feb 14, 2011 20:26:02 GMT -5
One thing comes to mind with the canning industry is Botulism. Tomatoes that are low in acid are not as safe to can and increase the canners liability. But what John said is true. The dominate traits are red with yellow skin so by default these would just be more prevalent.
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Post by stepheninky on Feb 14, 2011 23:58:35 GMT -5
As stated before red and yellows show up at about the same time. So both were probably introduced. It could be that at the time yellow was of more interest, especially to nobility, in it resemblance to citrus which was as horticultural rage in Europe. do red varieties yield more than yellow ones? not necessarily Are they hardier, more disease resistant? not necessarily - they might be of more interest to birds or insects because of color but I have not seen or read anything confirming that specifically Finally, are red varieties somehow more malleable, more changeable, than yellow ones?It is just a single gene mutation for flesh color. Of note here would be the gene for skin which gobmaters covered in another thread. Though skin has some influence on outside appearance red vs yellow is really the flesh and not skin. I think red is just a cultural and psychological preference. I agree its just human preference along with reds also being more prevalent. You might not know this but carrots were originally red and breed to be orange as they sold better in stores. Its consumer demand that fuels commercial production. I think the color red adds more color and appeal to dishes personally.
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tomato
Tomato Gardener
Posts: 58
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Post by tomato on Feb 15, 2011 10:36:41 GMT -5
I'll marginally disagree by asking a question. How many good flavored yellow or orange tomatoes have you grown? How many good flavored reds?
This is meant to provoke thought and discussion, not to say that I am biased against yellow/orange tomatoes.
DarJones
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Post by littleminnie on Feb 15, 2011 14:19:12 GMT -5
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Post by darthslater on Feb 15, 2011 19:21:52 GMT -5
One thing comes to mind with the canning industry is Botulism. Tomatoes that are low in acid are not as safe to can and increase the canners liability. But what John said is true. The dominate traits are red with yellow skin so by default these would just be more prevalent. All tomatoes have the same amount of acid Except for Jet Star. The sugars just express in different ways in other colors. I went through a big thing on this at I Dig. The low acid thing is just a myth.
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Feb 16, 2011 7:19:43 GMT -5
All tomatoes have the same amount of acid Except for Jet Star. The sugars just express in different ways in other colors. I went through a big thing on this at I Dig. The low acid thing is just a myth. Thats not entirely true. Sugars and acids in tomato fruit are two different things.
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Post by littleminnie on Feb 17, 2011 23:10:38 GMT -5
My stomach senses a difference in acid. My mouth hurts too from too many acidic tomatoes.
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