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Post by horsea on Aug 18, 2014 16:40:17 GMT -5
Today I picked my second Black Truffle (also spelled Trifele for some reason)and while it is most certainly a tasty tomato, what is the fuss about?
Where "black" toms go, Black from Tula is way better.
What do y'all think? Also, Truffle isn't supposed to crack. Both of mine have cracks. Not complaining, just saying.
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materman
Pro Member
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Post by materman on Aug 18, 2014 21:28:02 GMT -5
Today I picked my second Black Truffle (also spelled Trifele for some reason)and while it is most certainly a tasty tomato, what is the fuss about? Where "black" toms go, Black from Tula is way better. What do y'all think? Also, Truffle isn't supposed to crack. Both of mine have cracks. Not complaining, just saying. i have never grew the Black Truffle before, so cannot give you an opinion. But will say that there are better blacks the BFT I think. Grew it last year and most my purples were far superior in taste then it. Just plain Black is the best yellow skinned purples I have grew and are more uniform. Just my thoughts, Materman.
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Post by horsea on Aug 18, 2014 23:31:10 GMT -5
i have never grew the Black Truffle before, so cannot give you an opinion. But will say that there are better blacks the BFT I think. Grew it last year and most my purples were far superior in taste then it. Just plain Black is the best yellow skinned purples I have grew and are more uniform. Just my thoughts, Materman.
"Yellow skinned purple" What is that? What's it called?
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materman
Pro Member
Posts: 216
Zone:: 6b
Joined: April 2013
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Post by materman on Aug 19, 2014 21:20:17 GMT -5
i have never grew the Black Truffle before, so cannot give you an opinion. But will say that there are better blacks the BFT I think. Grew it last year and most my purples were far superior in taste then it. Just plain Black is the best yellow skinned purples I have grew and are more uniform. Just my thoughts, Materman.
"Yellow skinned purple" What is that? What's it called? A yellow skinned purple is technically a black tomato, and a clear skinned purple mater is indeed a purple. This is how it was explained to me anyway. a yellow skinned yellow tomato is a orange and a yellow skinned pink is a red. Not trying to confuse and set me strait if I am wrong.
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Post by horsea on Aug 20, 2014 16:43:08 GMT -5
Thanx, materman, for the explanation.
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Post by kctomato on Aug 20, 2014 18:23:50 GMT -5
In all the flesh tones, be it red or yellow (or orange), there are subtle variations of color. While people with fancy equipment try to sort that out, a careful eye should notice differences. What is likely are the existence of modifiers or alleles to the common red or yellow fleshes.
These differences can be observed when "mixing" separate genes. The green flesh gene, which makes JBT unique, is an example of such an interaction. So, independent of skin color, combining certain reds with certain greenflesh alleles produces different variants. I see them as brown and purple. Again nothing to do with skin color to the interior appearance. There are variations among these but they seem to be associated with location and/or randomness of expression. Much the way a bicolor varies at times to specific locations rather than just random of where red vs the variant will be (like only near the skin, or just the columnella sp?).
Yellow flesh varies too, this is why we get "white" or "pale yellows" vs a rich vibrant yellow seen in fruits like Lemon Boy.
So don't limit the possibilities to just skin color. Skin color effects outside appearance (and taste) but the color of flesh of even a "simple red" is controlled by other genetics which haven't quite been uncovered but are there. I suspect in time Marker Assisted Selection will start to uncover these other factors.
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Post by kctomato on Aug 20, 2014 18:28:54 GMT -5
I'm on my phone and it's harder to find but there was a paper from a few years back looking at the alleles (variants) of the green flesh trait. JBT I believe was included in that study.
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Post by horsea on Aug 20, 2014 20:45:57 GMT -5
So, I will have to hunt for that article, then. At least I know it's out there, somewhere...
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Post by kctomato on Aug 21, 2014 12:56:30 GMT -5
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Post by horsea on Aug 25, 2014 12:47:13 GMT -5
Many thanks, kctomato.
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Post by stratcat on Aug 25, 2014 21:04:29 GMT -5
Hi, horsea . I grew Japanese Black Trifele once and liked it. It tasted good. Here's a link for an in-depth discussion on dark tomatoes, including the list of tomatoes with the green flesh gene. Very informative. Black Tomatoes x Red Tomatoes
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Post by horsea on Aug 25, 2014 22:31:11 GMT -5
Well, yes, it is a tasty tomato. But not as intense in pure tomato flavour as some others. Maybe it's all a matter of personal taste! I love "Rose" (seed from the Amish)for sheer meatiness, juicyness and this intensity. It is like I could drown in it.
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Post by stratcat on Aug 25, 2014 22:57:34 GMT -5
Long ago, I remember reading about Rose. Haven't tried it yet, tho' I'm on my second "Johnny's" ball cap.
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Post by horsea on Aug 27, 2014 0:47:45 GMT -5
Long ago, I remember reading about Rose. Haven't tried it yet, tho' I'm on my second "Johnny's" ball cap. Years ago, Johnny's catalogue said of Rose: "We have not tasted better." For pure concentrated tomato taste, I'd rate " Matt's Wild Cherry" even higher. But it needs so much room and the fruits are so tiny and it has such a long growing time, so I'd rate it against others of its type, not a giant like Rose. How do you get a Johnny's ball cap?
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Post by stratcat on Aug 27, 2014 1:26:53 GMT -5
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