factors influencing flavor/sweetness

Heritage · January 3, 2011

I grow several OP tomato varieties in an unheated greenhouse in the San Diego area. Night temps are 40-50 degrees and daytime temps are 70-80 degrees F.
Every year the plants do great, set lots of fruit, and I have my first ripe tomatoes in early June. Unfortunately, none of the varieties have any taste. About a month later, all of the tomatoes taste fantastic. (For example, last year I had over 100 African Queen tomatoes in early June with no flavor. By mid-July they tasted great)

This wouldn't be a problem, except now I am growing out some F2 and F3 crosses in my greenhouse and have no way to judge the flavor except to wait.This defeats my purpose of growing 2 or 3 crops per season and develop a stabilized cross earlier.

I know genetics influence flavor but I am interested in which of the environmental factors have the greatest influence.

I am sure higher temperatures have some amount of influence on flavor and wonder if there is a "rule of thumb" for the optimum day/night temperatures needed to produce maximum flavor.

Another possible variable: when the fruit sets, the plant growth slows, allowing for more nutrients to the later trusses of fruit?

I'm sure there are other environmental factors influencing sweetness/flavor... I appreciate any thoughts on this.

-Steve

January 3, 2011	#1
Heritage Tomatovillian™ Join Date: Nov 2010 Location: San Diego Posts: 1,255	factors influencing flavor/sweetness I grow several OP tomato varieties in an unheated greenhouse in the San Diego area. Night temps are 40-50 degrees and daytime temps are 70-80 degrees F. Every year the plants do great, set lots of fruit, and I have my first ripe tomatoes in early June. Unfortunately, none of the varieties have any taste. About a month later, all of the tomatoes taste fantastic. (For example, last year I had over 100 African Queen tomatoes in early June with no flavor. By mid-July they tasted great) This wouldn't be a problem, except now I am growing out some F2 and F3 crosses in my greenhouse and have no way to judge the flavor except to wait.This defeats my purpose of growing 2 or 3 crops per season and develop a stabilized cross earlier. I know genetics influence flavor but I am interested in which of the environmental factors have the greatest influence. I am sure higher temperatures have some amount of influence on flavor and wonder if there is a "rule of thumb" for the optimum day/night temperatures needed to produce maximum flavor. Another possible variable: when the fruit sets, the plant growth slows, allowing for more nutrients to the later trusses of fruit? I'm sure there are other environmental factors influencing sweetness/flavor... I appreciate any thoughts on this. -Steve