Here are a few more tomato color mutations that most never get to see. Most never get to see these because breeders at this point have chose not to work with them and release them as a variety.
Sherry gene
apricot
Apricot interior
I obtain these from the Charles M Rick Tomato Genetics Resource Center out of UC Davis for breeding and education (such as sharing them here).
These mutations were studied to help scientists understand tomato genetics and biochemical pathways. They now pretty much sit in storage unused. They are primarily mutations for pigments. They result in not only changes in color but some variation in flavor and to some degree nutritional qualities (my interest in them).
The sherry gene is unique and probably not even available through groups like Seed Savers because it was derived through ionic irradiation (mutational breeding - induced to mutate but not a GMO transformation). It is very much like yellow or what are known as "white" tomato varieties (like "White Queen, "Coyote" or "Snowball") but chemical analysis shows it has different levels of pigments than those forms of the gene for yellow flesh. Sherry also has a faint hint of pink blush in it when it is fully ripe. These fruit were very sweet when I brixed them - almost as sweet as the Sun Gold's I compared them too. (Brix is a measurement of soluble solids done with a light refraction meter and gives one an idea of the sugars percentage. Most typical store brought varieties run in the range of 4-5.5% sugar. These were 7.1% and the Sun Golds 7.5%).
The plant itself is rather unique and has very fine cut foliage. They are very small fruits averaging only about 2-4g each (1oz=28g). The fruit crack like a teenage boy going through puberty though (actually they dont crack they do whats called "bursting" when picked). I suspect it was partly due to the rain last week and their thinner than normal skins. They are mostly seeds and gel, little meat and other than the sweet lack much character to their flavor. A larger picture can be seen here
The apricot genes also looks very much like yellow or orange types in appearance but it too can be distinguished through chemical analysis of the balance of pigments. The fruit has more character to the flavor. It is somewhat sweet but the first impression is tart. The texture of these aren't too bad. there were about 50g/2 oz. I actually have two other variations of this gene but they havent ripened yet.
The ones pictured also have the "green stripes" gene (like the varieties Green Zebra or Copia do). The striping almost disappears at maturity because the stripes turn yellow but it is still faintly apparent but does not show up in the pictures. The apricot gene also has a blush of pink in the center. I became interested in it because I had a similar kind of expression show up in a cross of a "black" tomato by a yellow. I suspect the black tomato had this gene present but it was masked by it's red genes. When it segregated out the red genes it appeared.
A larger pictures can be seen here for the unripe, here and here
Here is an updated picture of the "blue" tomato. It is still not ripe.
Blue