Yellow Cherry Tomatoes

Yellow cherry tomatoes have a softer and sweeter flavor than red cherry tomatoes since they have a little less acidity. Yellow cherry tomatoes have two seed holes containing tiny, edible seeds and are soft, firm, and thin-skinned.
A recessive mutant gene is the cause of the yellow hue of cherry tomatoes. Yellow cherry tomatoes, in contrast to red cherry tomatoes, have lower levels of chlorophyll and no detectable anthocyanins, the substance that gives red fruits and vegetables their color. Additionally, they contain more yellow carotenoids (also known as carotene) and flavonoids in their skin, which is what gives them their yellow color. The yellow pear and yellow grape tomatoes are two examples of the many variants of yellow cherry tomatoes that have been produced as a result of natural mutations other than color. Disease resistance, yield capability, and of course flavour, are continuously being developed into new and improved cultivars.However, given that domesticated tomatoes only have 5% of the genetic variety of their wild counterparts, the gene pool is rather tiny. The tomato, scientifically known as Lycopersicon esculentum, is a member of the nightshade family, along with the potato and eggplant. Lycopersicon esculentum var. cerasiforme is a more precise classification for cherry and grape varieties. However, due to recent evidence in its favor, many people are now returning to the tomato's original classification, Solanum lycopersicum, after years of preference for the name Lycopersicon esculentum.