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No. I harvest tomatoes for 4 years now, about 30-50 plants per year. The taste of a half-green-left-on-shelf-because-i-dont-wanna-throw-it-out fruit is better t
by croo 5y ago
No. I harvest tomatoes for 4 years now, about 30-50 plants per year. The taste of a half-green-left-on-shelf-because-i-dont-wanna-throw-it-out fruit is better than anything you can get in a shop. You can tell just by the smell, no need to taste it. Sun and soil brings more to the table than led lamps and chemical fertilizers.
- patall 5y agoI agree but think its also the variety. I once bought semigreen tomatoes in a supermarket in December in Italy and those turned out great after some ripening at home. But they were not the standard red tomatoes you would get everywhere else but real italian flesh tomatoes. Last year my grandma had only standard red ping-pong ball tomatoes and those were almost like store bought, although grown like you described. The other grandma had old varieties and the leftovers in February were still awesome. There are also rumors that grafting while increasing yield decreases flavour, though I haven't tested that
- SavantIdiot 5y agoCan that happen, or is color change the same as ripening? I thought ripening requires the fruit to be attached to the plant and exchanging nutrients/waste with the roots?
- tharkun__ 5y agoNot at all. Given my climate and growing season here for some reason I can almost never get tomatoes to properly ripe on the vine. However, if I just harvest them when they are the right size but still green or half green and let them ripen on the kitchen counter in complete darkness they will soften up, redden up and taste amazing (just add salt and pepper).