.. that, so often, the 4th truss is further ahead than the first??
Don't know Tim,could it be the upper ones are shading the lower ones and slowing down the ripening process?
Nice thought, but they ripen in the dark??
True! but as I said I don't know ::)
I'll try another!
Generally the lower leaves tend to wilt, die back or whatever just as the lower tomatoes are ripening, whereas the top leaves are generally quite fresh.
Could it be that the feed is bypassing the lower leaves and fruit ???
Jim - start tying up the truses or they'll break?? What variety?
Mr G - wanted to soften my last post but lost my connection. Feed's another good idea. This is an example.
Shirley with the big bottom truss!
And to extend the query, how do the growers get a whole truss to ripen together, as in 'vine-ripened' toms??
Tim, the commercial growers are more than likely using varieties that are not available to us.
The rotten swine - as Sellers might say!
Quote from: tim on July 25, 2006, 05:29:57
how do the growers get a whole truss to ripen together, as in 'vine-ripened' toms??
Ah, but ours taste better! Don't they?! ;D
I much regret to say that the commercial ones are getting very much better.
Why is it that my tom always rippen when I'm on holiday - in this case next week?
Pick the 'nearlies' now - they will ripen at home & take the strain off the plants?
If you really want to refine that, take a sample. "If the gel around the seeds is moveable, it'll ripen".
Tim, please could you say a bit more about tying the trusses up. I've had one fall off already & looks like others are about to. How do I tie them up?
Professionally, you can get 'truss hooks'. Here we just tie them up!
But DO remember, with many beef types, to CUT the fruit off. They can be immensely stubborn & lead to broken trusses.
Thanks for that Tim, I shall get out there with my string first thing tomorrow.
Old wives tale or not . ripen tomatoes by hanging banana skins among the leaves ?