Introduction

Anthocyanins, known for their antioxidant properties, have numerous health benefits when consumed regularly as part of a diet. They are typically found in blood oranges, blueberries, black grapes, and “black-skinned” fruits. Black-skinned fruit may not find daily use in the diet to allow a significant intake of anthocyanins. On the other hand, tomato varieties, usually part of the Mediterranean diet, do not have a significant amount of anthocyanins.  Hence, the idea to combine in a single food the beneficial properties of tomatoes (without altering its typical flavor) and the presence of anthocyanins in the skin. The result is a new tomato variety capable of increasing the intake of anthocyanins. The “black Tomato” is a deposited patent including two plant varieties: «cherry», priority number 2017/1364, and another one of larger size, priority number 2015/0315. It also has an associated deposited trademark «Sunblack».

Technical features

Solenero tomato has black skin, rich in anthocyanins, and red pulp, rich in lycopene. The nutraceutical and beneficial properties of tomato and black-skinned fruits are combined within a single fruit. This combination maintains the characteristic tomato flavor. The skin is thin and crunchy, while the inner part has lodges containing seeds. The total anthocyanins content in the whole ripe fruit is 7.1 mg/100 g fresh weight (Blando et al., 2019) and the nutraceutical properties are unaltered after cooking.

Solenero originated from research, which does not rely on genetic engineering technologies (GMOs), but its seeds were obtained through conventional breeding. In particular, Solenero is the result of the hybridization between the “Anthocyanin Fruit” tomato with purple fruits, and the called atroviolacea, which is rich in anthocyanins. The plant is particularly resistant to physiopathies, especially fungal diseases, thanks to the dark pigmentation in the stem and leaves.

Possible Applications

• Food: fruit and vegetables;
• Midi and cherry varieties;
• Suitable for fresh and processed use.

Advantages

• Nutraceutical properties of tomatoes (lycopene) and black fruits (anthocyanins);
• The nutraceutical properties are unaltered after cooking;
• Enhanced resistance to fungal diseases compared to other tomato varieties;
• Increased tomato’s life after harvest.