A handful of California growers have grown Tasti-Lee as part of a field trial, and it seems to do well there.
"The flavor is pretty resilient under a lot of growing conditions," Scott says.
He says maintaining the initial quality will be key to expanding the brand.
The next step is to add resistance to tomato yellow leaf curl virus, tomato spotted wilt virus and Fusarium crown rot to Tasti-Lee.
Scott and fellow UF tomato breeder Sam Hutton are using marker-assisted selection to add those traits as quickly as possible, all the while keeping taste at the forefront.
"We have to make sure that when we get the new disease-resistance genes that we don't wreck anything with the flavor," Scott says.