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.