Why does this happen?

[Mojave]

Over the years I've seen this many times but never gave it much thought. This is my first ripe tomato of 2013 so this time I gave it some thought.

Why do some tomatoes ripen in a horizontal fashion? This one was completely in leaf cover and never had direct sun on the fruit. I had to pick it at this stage because by the time the rest of the tomato ripens the first half is mush.

German Johnson RL

[Stvrob]

my very first tomato of this year did that too. It was a horribly deformed brandywine. I figured it must have been very poor conditions when it was pollinated. Unseasonably cold, maybe it even froze the night of its conception?

[ContainerTed]

Looks like my AVATAR. After looking into this for a few years now, I think it happens on damaged fruit - fruit that took a hit or bird peck or whatever when it was first forming or at least early in its development.

Primary thing is that I have found that some of these are going to show up from time to time.

[b54red]

It's a tomato. That is all the reason you should need.

[bower]

I've seen this sorry state of affairs as well. My impression is that the fruit was only half pollinated in the first place, but interrupted by (heat, cold, ??, etc) and then finished pollinating the second part later, so half the fruit gets overripe before the other half is half done.

[TightenUp]

this happened to me in a year i tried to adjust my ph. my understanding was the change in ph locked out the nutrients the tomato needed to ripen properly.

i could be way off here but its only happened once to me and it was after a soil test told me to lower the PH so i did with soil acidifier

[dice]

Not really answering the question, but I came across this while
searching for "uneven ripening" links:
http://www.redorbit.com/news/science/1112648268/

[MrBig46]

Originally Posted by dice

Not really answering the question, but I came across this while
searching for "uneven ripening" links:
http://www.redorbit.com/news/science/1112648268/

I don´t know, how Google translate Czech language to English.I am testing one text from SEMO (most cultivator of seeds in Czech republic).
Rajčata v obchodech musí vypadat lákavě a zdravě a navíc musí být levná. Jak to ale udělat v době, kdy je v Evropě zima. Řešení se našlo- rajčata jsou pěstována v klimaticky příznivých oblastech a dovážena k nám. Klasické odrůdy rajčat vynikají chutí, ale nesnesou tuto přepravu na dlouhé vzdálenosti- rychle dozrávají, červenají a měknou. Spouštěcím mechanismem tohoto měknutí je biologický plyn etylén. Jeho působením je aktivováno zrání plodů- pektiny a hemicelulózy se rozkládají na cukry, tvoří se kyseliny a aromatické látky. Důsledkem tohoto procesu je i měknutí plodu a jeho náchylnost k poškození při přepravě.
Zrání plodů je úměrné tvorbě etylénu. Před několika lety, byly objeveny geny, které tvorbu etylénu v plodech rajčat blokují. Plody odrůd s touto genetickou výbavou zůstávají tvrdé a světle zbarvené i několik týdnůpo utržení z keříku. A to i tehdy, když jsou skladovány při pokojové teplotě. Vítězství? Jenom zdánlivé. Plody těchto odrůd (označovaných LSL- Long Self Life) jsou mdlé, bez vyvinutých aromatických látek, které vznikají v průběhu dozrávání. Toto jsou ta zmiňovaná „zimní“ rajčata.
Vývoj se naštěstí nezastavil a šlechtitelé našli kompromis- rajčata s prodlouženou skladovatelností (označované zkratkou MSL). Tyto typy rajčat mají příjemnou chuť a zvýšenou odolnost k praskání. Po utržení světlých plodů tyto pomalu zrají, takže po 7 až 10 dnech při pokojové teplotě jsou sice tmavě červené barvy, ale pevné konzistence. U těchto odrůd není tvorba etylénu geneticky blokována je pouze zpomalena.
A právě k tomuto typu rajčat patří hybridy ze SEMO Smržice TIPO F1,TORINO F1, PARTO F41 a Bejbino F1.
I am iteresting, if you can read this text.
Vladimír
PS.: Bejbino F1 is most popular type of tomato in Czech republic in the three last years.

[riceke]

Originally Posted by MrBig46

I don´t know, how Google translate Czech language to English.I am testing one text from SEMO (most cultivator of seeds in Czech republic).
Rajčata v obchodech musí vypadat lákavě a zdravě a navíc musí být levná. Jak to ale udělat v době, kdy je v Evropě zima. Řešení se našlo- rajčata jsou pěstována v klimaticky příznivých oblastech a dovážena k nám. Klasické odrůdy rajčat vynikají chutí, ale nesnesou tuto přepravu na dlouhé vzdálenosti- rychle dozrávají, červenají a měknou. Spouštěcím mechanismem tohoto měknutí je biologický plyn etylén. Jeho působením je aktivováno zrání plodů- pektiny a hemicelulózy se rozkládají na cukry, tvoří se kyseliny a aromatické látky. Důsledkem tohoto procesu je i měknutí plodu a jeho náchylnost k poškození při přepravě.
Zrání plodů je úměrné tvorbě etylénu. Před několika lety, byly objeveny geny, které tvorbu etylénu v plodech rajčat blokují. Plody odrůd s touto genetickou výbavou zůstávají tvrdé a světle zbarvené i několik týdnůpo utržení z keříku. A to i tehdy, když jsou skladovány při pokojové teplotě. Vítězství? Jenom zdánlivé. Plody těchto odrůd (označovaných LSL- Long Self Life) jsou mdlé, bez vyvinutých aromatických látek, které vznikají v průběhu dozrávání. Toto jsou ta zmiňovaná „zimní“ rajčata.
Vývoj se naštěstí nezastavil a šlechtitelé našli kompromis- rajčata s prodlouženou skladovatelností (označované zkratkou MSL). Tyto typy rajčat mají příjemnou chuť a zvýšenou odolnost k praskání. Po utržení světlých plodů tyto pomalu zrají, takže po 7 až 10 dnech při pokojové teplotě jsou sice tmavě červené barvy, ale pevné konzistence. U těchto odrůd není tvorba etylénu geneticky blokována je pouze zpomalena.
A právě k tomuto typu rajčat patří hybridy ze SEMO Smržice TIPO F1,TORINO F1, PARTO F41 a Bejbino F1.
I am iteresting, if you can read this text.
Vladimír
PS.: Bejbino F1 is most popular type of tomato in Czech republic in the three last years.

Actually when I tried to translate this using Polish it didn't translate but when I changed it to Slovak this is how it came out:

Tomatoes in shops must look tempting and healthy and also must be inexpensive. But how to do when cold in Europe. The solution was found-tomatoes are grown in climatically favorable areas and imported to us. Traditional varieties of tomatoes excel in taste, but can not bear the transportation over long distances fast-maturing, červenají and soften. Trigger this softening is a biological gas ethylene. Its action is activated ripening fruit-pectin and hemicellulose break down the sugars to form acids and aromatic substances. Consequence of this process is the softening of the fruit and its susceptibility to damage in transit.
Ripening fruit is proportional to the formation of ethylene. A few years ago, were discovered genes that ethylene production in tomato fruit block. Fruits of varieties with the genetic equipment remain tough and light-colored and some tearing of týdnůpo's cane. And even if they are stored at room temperature. Win? Only apparent. Fruits of these varieties (called LSL Self-Long Life) are dull, without developed aromatic substances generated during maturation. These are the mentioned "winter" tomatoes.
Development is stopped and luckily found a compromise-breeders tomatoes with an extended shelf life (abbreviated MSL). These types of tomatoes have a pleasant taste and high resistance to cracking. Light after being picked fruits ripen these slow, so after 7 to 10 days at room temperature, while the dark red color, but firm consistency. For these varieties is genetically inhibited ethylene production is only slowed down.
And it is this type of tomatoes are hybrids of SEMO Smržice TIPO F1, F1 TORINO, party Bejbino F41 and F1.

[MrBig46]

Originally Posted by riceke

Actually when I tried to translate this using Polish it didn't translate but when I changed it to Slovak this is how it came out:

Tomatoes in shops must look tempting and healthy and also must be inexpensive. But how to do when cold in Europe. The solution was found-tomatoes are grown in climatically favorable areas and imported to us. Traditional varieties of tomatoes excel in taste, but can not bear the transportation over long distances fast-maturing, červenají and soften. Trigger this softening is a biological gas ethylene. Its action is activated ripening fruit-pectin and hemicellulose break down the sugars to form acids and aromatic substances. Consequence of this process is the softening of the fruit and its susceptibility to damage in transit.
Ripening fruit is proportional to the formation of ethylene. A few years ago, were discovered genes that ethylene production in tomato fruit block. Fruits of varieties with the genetic equipment remain tough and light-colored and some tearing of týdnůpo's cane. And even if they are stored at room temperature. Win? Only apparent. Fruits of these varieties (called LSL Self-Long Life) are dull, without developed aromatic substances generated during maturation. These are the mentioned "winter" tomatoes.
Development is stopped and luckily found a compromise-breeders tomatoes with an extended shelf life (abbreviated MSL). These types of tomatoes have a pleasant taste and high resistance to cracking. Light after being picked fruits ripen these slow, so after 7 to 10 days at room temperature, while the dark red color, but firm consistency. For these varieties is genetically inhibited ethylene production is only slowed down.
And it is this type of tomatoes are hybrids of SEMO Smržice TIPO F1, F1 TORINO, party Bejbino F41 and F1.

[MrBig46]

Thank you. I don´t want to write Czech, but this interested me. Slovak language is very a like.
Vladimír

[MrBig46]

Originally Posted by MrBig46

Thank you. I don´t want to write Czech, but this interested me. Slovak language is very a like.
Vladimír

[MrBig46]

Originally Posted by riceke

Actually when I tried to translate this using Polish it didn't translate but when I changed it to Slovak this is how it came out:

Tomatoes in shops must look tempting and healthy and also must be inexpensive. But how to do when cold in Europe. The solution was found-tomatoes are grown in climatically favorable areas and imported to us. Traditional varieties of tomatoes excel in taste, but can not bear the transportation over long distances fast-maturing, červenají and soften. Trigger this softening is a biological gas ethylene. Its action is activated ripening fruit-pectin and hemicellulose break down the sugars to form acids and aromatic substances. Consequence of this process is the softening of the fruit and its susceptibility to damage in transit.
Ripening fruit is proportional to the formation of ethylene. A few years ago, were discovered genes that ethylene production in tomato fruit block. Fruits of varieties with the genetic equipment remain tough and light-colored and some tearing of týdnůpo's cane. And even if they are stored at room temperature. Win? Only apparent. Fruits of these varieties (called LSL Self-Long Life) are dull, without developed aromatic substances generated during maturation. These are the mentioned "winter" tomatoes.
Development is stopped and luckily found a compromise-breeders tomatoes with an extended shelf life (abbreviated MSL). These types of tomatoes have a pleasant taste and high resistance to cracking. Light after being picked fruits ripen these slow, so after 7 to 10 days at room temperature, while the dark red color, but firm consistency. For these varieties is genetically inhibited ethylene production is only slowed down.
And it is this type of tomatoes are hybrids of SEMO Smržice TIPO F1, F1 TORINO, party Bejbino F41 and F1.

Ken please, can you taste this only?
Slovak words: čučoriedka, íver, ťava, prevádzka, ujo
Czech words: borůvka, tříska, velbloud, provoz, strýc
Thank you and I apologize to all on this thread, which about this don´t interest.
Vladimír