OSU tomato lines

[landarc]

Over the past few years I have seen an increased, and I believe somewhat overzealous, interest in the OSU line of anthropogenic enhanced tomatoes that were originally developed by Doctor Myers at Oregon State University. I am of the belief that there are several different lines of this tomato, most of which are in circulation without the imprimatur of the creator of the line.

The primary characteristic that interests people who have sought out this tomato seems to be the presence of an anthocyanin rich layer of tissue that exists just below the dermis of the tomato. With exposure to sunlight (most likely sensitivity to certain wavelengths) the anthocyanins 'tan' creating the distinctive blue to black coloring. There appears to exist a secondary line of research using tomatoes with an introduced gene from a different plant group that uses modified genetic combination to create the same effect. My understanding that the research that has led to this tomato has been somewhat more secure and the actual mechanisms and practice has not been fully disclosed.

I am of the opinion that the OSU lines represent a highly controlled genetic manipulation (not GMO) process where in latent tendencies in the genus of tomatoes were triggered to become active again. Most garden and wild Solanum genera present a dark colored berry that is very similar to the dark color of the OSU lines. I am of the totally unsubstantiated belief that these characteristics have somehow been allowed to become active in the OSU line, where they have been inactive in almost all domesticated tomato lines. While unsubstantiated, I believe this to be the case because of recent reading about whales and sticklebacks wherein archaic characteristics are no longer expressed (legs on whales, stickleback with no spines) and research has indicated that the genetic code for these features still exists, but, for some reason (scientific theory is broken/defective RNA connections) do not express any longer. I think that the code for a dark skin such as in the OSU tomatoes continues to exist and the OSU line represents an interesting success in 'turning on' archaic genetic codes.

I will note the dissection of ripened berries of other Solanaceae often show a dark skin (dermal) layer or layers with pale or semi-aqueous tan interiors. Berries from plants such as Nightshade when cut in half are particular to this appearance. Note that Deadly Nightshade is, well, not good to eat.

[jcm05]

[gobmaters]

The exterior color of the so-called blue tomatoes appears to me to be the same expression of color as seen in fruit of eggplant. It's likely expression of the same gene in tomato. Further breeding with this type of tomato will reveal whether there is really anything of significance to add to tomato quality through use of this trait. At this time, I feel there are a lot more interesting traits to work on. However, science like everything else is subject to fads.
GOBmaters

[landarc]

In that paper it states that the Snapdragon tomato has the purple color expressed through the entire fruit and not just the skin. At least that is how I read it. Looking that the plate Figure 1, that difference in expression is quite clear. That is one incredibly purple fruit.

In the fruit where the AFt, Abg or abv genes are being use to increase anthocyanin, it has always appeared to me that the flesh of the fruit is not red, or even a true pink, appearing to be closer to a tangerine color, is this due to the increased anthocyanin coming from at the cost of other pigmentation, or is it just because of the tomatoes used to develop the OSU type fruit?

[frogsleapfarm]

Regulatory genes control expression of other genes, often controlling a series of genes in a specific biosynthetic pathway. Transcription factors (TF) fall into this category of genes. There are many TF's described that up-regulate anthocyanin biosynthesis in various plant species, and several of these are light-induced. There is a recent report of a tomato TF (Ant1) that is associated with the Aft phenotype. In the presence of light, Ant1 up-regulates CH1 and several other structural genes in the anthocyanin biosynthetic pathway. This was introduced into OSU Blue/P20 (and the Italian version SunBlack) from a related Solanum species. The European group working with transgenes has introduced a TF from Snapdragon that up-regulates anthocyanin in tomatoes, but with different tissue specificity.

I don't know if the increased production of anthocyanins and other phytochemicals in "blue tomatoes" will be biologically relevant from a health standpoint, but it is a cool genetic system and will provide some new variability in fruit color. The challenge will be to capture the unique color combined with exceptional taste. I'm confident it can be done, but the jury is still out.

[ozarklady]

Often times, food has visual appeal or it does not.
If dinner looks gorgeous, you are a bit more forgiving if the taste is a tad bland.
But, something can taste like 'heaven' and be so ugly that folks won't even try a sample.

When I saw the OSU, I envisioned salsa, with lovely red onions, and purple tomatoes, and purple peppers... all put together as a visual treat, begging a person to try a bite.

I think regular salsa if pretty already, but the blue would be something exotic, different, and could be really pretty.

But, I also have Hopi blue corn to make blue corn bread, (I could just add food coloring!) and I do want to try the blue potatoes.

I am growing OSU, I want to taste it, and I want to observe and see if it is any less attractive to predation than the traditional red tomatoes. And I want my purple salsa!

Maybe it is a fad, but if the visual enhances the eating enjoyment, and gets kids to eat their veggies, then I for one, am all for it.

[landarc]

I think in terms of use in something like salsa or other chopped vegetable use, say a chutney, the flavor may not be as big a factor as the appearance. I would not hesitate to use a mediocre purple tomato if I was presenting something for flash. I can make up flavor in other ways. I think the genetic manipulation is interesting, even if I am neutral in terms of growing.

[gobmaters]

The OSU so-called blue tomatoes are only blue skin deep and when they ripen even this blue color goes away. Other colors in tomato are in the interior flesh and go to the core. I suppose if one wants some blue color from tomatoes, they could pick the OSU tomatoes green and cut them up for a a salad. Then you could flavor the salad to suit your taste. The tomatoes that are blue all the way through are the result of inserting a gene from another species that can't be naturally crossed with tomato, making the new tomato a GMO.
GOBmaters