I’m looking for the sweetest tomato possible like straight Sugar Cube even too much for sugar addicts level of sweetess, like those that are too sweet for their own good kind of sweet, but also with the lowest acid possible or no acidity at all. What varieties of Tomato would this be?
Are there any varieties sweeter than Sun Sugar? Sungold seems too acidic & not sweet enough. I don’t care for color just maximum sweetness & lowest sourness/tanginess with zero acid.
I’ve got it and you can’t have it. 
Many cherry tomatoes can brix between 12 and 16. Sweet100 is one of the blandest sweetest around. I won’t grow it.
From a genetic perspective, there are a few tomatoes with a gene called “sucrose accumulator” which can go higher brix. I’m not aware of seed available other than to genetic researchers.
Keith Mueller had a hybrid made from Sungold and Little Lucky which was 14 or above. I grew it maybe 10 years ago. I don’t know if he was able to get it released.
Isn’t brix not the full story with tomatoes?
I seem to remember seeing something about some varieties producing compounds that taste sweet but aren’t sugars
Yes, there are compounds in tomato which taste sweet but are not sugar. Acyl-alcohols and esters in particular can affect how sweet a tomato tastes. However, the sweetest tomatoes I’ve tasted were all a result of fructose/glucose accumulation in the fruit, caveat that sucrose accumulation is very similar but does not quite achieve the same intensity of sweetness as fructose and glucose.
, did you accomplish the sweetest tomato with Wild Tomato Genetics? Some taste like Melons.
Nice!, Sweet100 blandest sweetest? What do you mean all sweet & no Acid? I’ve heard heard that one had a sweet acid balance which is why I didn’t want them, I wanted it all to be sweet with no acid.
Nice! Are those compounds stackable with Brix? Cuz I be stacking brix 
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Brix is a measure of total dissolved solids. In most day-to-day applications, it’s a useful measure of dissolved sugars. However, in solutions that might have a large amount of dissolved solids that aren’t sugars, Brix might not be an especially accurate measure of dissolved sugars. On the flip side, other dissolved sweet-tasting solids will also raise Brix. But be aware that any dissolved solids will raise Brix.
very very interesting. Is brix the best objective measurement of sweetness? I mean other than tasting the berries yourself which can be subjective?
I’m wondering what is the limit for sweetness in tomatoes? There is no such thing as too sweet, well at least for me as I can’t comprehend too sweet (I might be a sugar addict ).
I’ve also heard Tomatoes have genes for spicyness that haven’t been turned on yet, is this true?
No, percentage of sugar is
It’s far harder to measure that yourself though
I grown Atomic grape tomatoes and they were real sweet.
Tony
Ah I see, I feel silly thinking brix was a measurement for sugar. What is even brix for if doesn’t measure precentage of sugar?
I’m still confused, how do you make sure sugars are the only dissolved solids? How do you even get a percentage of sugar if it fluctuates this much?
You can’t without some serious lab equipment. For practical purposes and limiting the discussion to fruit such as apples, peaches, and tomatoes, you can expect about 80% of the brix reading to represent dissolved sugars. Say brix is 14, then about 11 of that represents sugars. Tomatoes are a special case because they normally express fructose and glucose, but the gene to make sucrose is present and can be turned on in some varieties. The problem with sugar is that most people don’t want super sweet tomatoes. I’m one of them preferring a balance of acid, tart, and sweet.
There are other problems with sugar in tomatoes which is directly related to the photosynthetic potential of the plant. High fruit set generally overloads the plant’s ability to accumulate sugar. Disease pressure on the foliage can reduce potential to photosynthesize sugars. Last but not least, the tomato fruit produces much of the sugar which is stored in the fruit. It does this because the fruit is green with chlorophyll. One of the all time worst breeding decisions was to incorporate the uniform green gene into commercial tomatoes. “ug” reduces chlorophyll in the fruit which severely limits how sweet tomatoes can get. This is the primary reason I grow heirloom tomatoes. They can achieve balanced flavor because the fruit has more chlorophyll.
See if you can find and grow seed of these varieties.
Pink Sweet
Crnkovic Yugoslavian
Sandul Moldovan
Omar’s Lebanese
Bulgarian Triumph
Large Pink Bulgarian
Hugh’s
a good bicolor in a good year, such as Regina’s Yellow
Bulgarian #7
Nicky Crain
Ah, now that makes sense why people still use them, thank you for explaining.
how strange, that weird funky tomato veggie taste was why I never liked eating tomatoes as a kid growing up (Only in Sauce form, like on Pizza ). I kept going into the mindset tomatoes are suppose to be fruity like Mulberry, Melon, Raspberry, Pineapple, Gooseberry. I eventually got used to the flavor but recently learning about tomatoes that taste tropical & berry like got my hopes up.
Whaaa??? Perhaps this is why I didn’t like tomatoes that much growing up as a kid.
A lot of these are balanced, I’m looking for all sweet with no acid. Some are very sweet but I don’t want acidity making them taste less sweet if you get what I’m saying.
I searched up each variety you listed on Tatiana’s Tomatoes, nearly all were balanced 
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I was looking along the lines of Isis Candy, Currant Tomato, Sun Sugar & possibly Solanum peruvianam if it taste like Pepino Melons. I want candy without any funky tomato taste.
https://tatianastomatobase.com/wiki/Isis_Candy
Isis candy IME is not very good. You may like it.
If commercial tomatoes brix 4 or 5, good heirlooms brix 7 or 8, and the list of varieties above averages 8 or 9, you want something that brix 12 to 14. Sungold hits 12 regularly. Otherwise, the only source of very high sugar tomatoes is some of Keith Mueller’s breeding lines. I’m not sure if they are currently available.
I’ve grown peruvianum. All were absolute spitters. Interesting traits in the plants such as roots that cannot be pulled up out of soil
https://tgrc-mvc.plantsciences.ucdavis.edu/Accession/search and look up LA4104
IME? Like it’s not sweet enough?
Sungold consistently hits 12? So it’s sweeter? What about SunSugar? Is it also 12 birx but with less acidity thus tasting sweeter?
Yikes, and this is after you’ve eaten the ripest fruits right? Where is the melon flavor I keep hearing about from tomato plant breeders when they talk about wild tomatoes, I thought Solanum peruvianum was that species.