Hello all,
I've recently come across a fresh tomato that was infected with a soft
rotting bacteria (possibly Xanthomonas sp - the tests seem to point this
way!). In the infection site and on the culture plates a vivid blue
pigment is evident. When reinjected back into the tomato the pigment is
still present. Has anyone seen anything like this before with tomatoes or
other fruits/vegies? Also would the blue pigment be an anthocyanin?
Thanks muchly,
Sue Pascoe
