Both the peel and flesh of the wild-type and CHI tomatoes
contained essentially no traceable amount of anthocyanin
(Figure 3C and D). The anthocyanin content of the Del/Ros1
(DR) lines was significantly higher than in wild type and CHI
tomatoes (P < 0.01). The anthocyanin content of the peel ranged
from 0.5 to 0.9 mg/g whereas that of the flesh ranged from 0.03
to 0.08 mg/g. The DR-5 and DR-7 lines exhibited significantly
higher anthocyanin content compared with the DR-4 line for
both peel and flesh (P < 0.03 and 0.01, respectively; Figure 3C
and D).