Make up of a Bi-Color ~

[Tomstrees]

How does a bi-color tomato develop?
What are the defining characteristics that would
make a "true" bi-color ?

This weekend a tomato matured in my garden:
A different cross (greeeaaaaat, another one lol).
This one is yellow on the top - and
about half way up it turns red , with
stripes ...
Is it a bi-color ?
I'll be able to post pics tonight ~

~ Tom

ps.
this is not the "Toms Yellow Wonder" (working name) -
its something else that popped up ...

[carolyn137]

I agree pretty much with Keith.

A true bicolor has a background color, when speaking of the gold/red bicolors that would be gold, then color starts from the blossom end and spreads upwards to one degree or another depending often on the specific variety. Mary Robinson, for instance has color all the way up to the stem, but most don't.

When the fruit is cut that secondary color, pinkish red in the case of the gold./red bicolors, is seen as a marbling within the flesh.

Agreed that many whites and yellows and golds can show a blush with pinkish red at the blossom end but that color is seldom seen in the interior and even on the exterior stays at the blossom end in a small area.

Varities such as Green Zebra, Tigerella and other ones with exterior definite stripes that characterize the variety are not bicolors b'c the flesh in one color.

[Tomstrees]

I thought so ....
Agreed on all the above ...
Strange ...

I wanted to cross a yellow I have,
with a yellow PL (as I think that trait is interesting, and it wouldn't take long to get the PL trait for the cross) -

When I grew seedlings for the "mate", I got 1 PL, and the other an RL ...

I continued to grow both out ...
The PL plant came out true: yellow beefsteak ...
The RL came out like a bi-color ;
yellow on the shoulders but more than
half of it red with striping ...

I want to make sure its not just my eyes going
crazy - so I'll post a pic of it when I get home tonight ...

I'm also going to give it a flavor rating, as
there is no sense of keeping it , if its a "dud" ~

Tom

[Tomstrees]

Slicer pics to come.
Here they are on the vine:



~ Tom

ps. you can see the strips forming
on the one fruit furthest to the right ~

[daylilydude]

Cool can't wait for the close-ups and the taste test.

[Tomstrees]

slicing tonight:















What do you guys think ?

~ Tom

[psa]

Originally Posted by Tomstrees

What do you guys think ?

I think we're ready for the slicing!

And the taste-testing!

And the free samples! :wink:

Well, Jersey being a bit far from here, I guess I'll have to settle for the last part vicariously...

[daylilydude]

The suspense is killing me !CUT IT , TASTE IT PLEASE !!

[jenn_sc]

I agree with Richard! Cut that tomato!!!!!

I am hoping to find some good tasting bicolors one day. I keep reading about bland bicolors, and haven't tried any yet, but....the pictures of cut ones are so pretty!

Jennifer

[bigcheef]

Dude,

Why the suspense? Cut that bad boy open!

RIK

[Tomstrees]

My initial taste testing resulted in:

1 tomato tasting like a sweet flavor of red/yellow mixed
1 tomato tasting like a mild flavor yellow
1 tomato tasting like .... ahhhhhh .... watery ~

I saved seed from the one that tasted like a
sweet flavor of red/yellow mixed ...
A "red vein " ran through the first
one of them (the one I saved the seed from).

Pics to come tonight as they are on my lap top @ home. ~ Tom

ps.
next year should be VERY interesting ~

[Tomstrees]

If any could alter my photos to "zoom"
in I'd appreciate it ~

[daylilydude]

WOW !!! Tom that looks deeelicious and as you all know i'm not much of a tomato eater and good luck on next season can't wait to see there progress .

[Tomstrees]

I'm into it as well ,
and I'm looking forward to all future grow outs !

~ Tom

[Suze]

Originally Posted by Tomstrees

If any could alter my photos to "zoom"
in I'd appreciate it ~

Sure, I can do that. Just be aware that some resolution will be lost.