Member discussion regarding the methods, varieties and merits of growing tomatoes.
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#31 | |
Tomatovillian™
Join Date: Jun 2006
Location: West Virginia - Zone 6
Posts: 594
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I don't know if this helps, but I thought I'd pass along the info. Randy |
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#32 | |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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And I haven't even gotten my tax stuff together to have someone take it to the man who does the forms for me and submits them electronically, looks like an extension for this year. And since this thread is about manipulating tomato flavor I'm not so sure how we got off on this tangent, but I do think it's an interesting one to pursue. Later, don't know when. ![]() Carolyn, who MUST spend even more time on the computer for even more reasons and has to b'c the Sony tennis Open in Miami starts getting good on Friday and the young man I'm mentoring re tomatoes comes today with my Chinese food and Diet Pepsi and we'll talk even more tomatoes since I packed up all of his seeds I'm giving him, he picked them up on Monday before the latest snow storm, OK, excuses to maybe you, but real time problems for me, especially since I was up very late again last night, just had to finish a great book on the World History of Oysters. ![]() ![]() ![]()
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Carolyn |
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#33 | |
Tomatovillian™
Join Date: Jan 2006
Location: Evansville, IN
Posts: 2,984
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I don't really need the names of the fellows to whom you cryptically refer in order to validate the information pertinent to our discussion. I only need a link or reference to the genetics involved with bicolor streaks, whether it be lycopene staining deep in yellow flesh, or visible at the surface as a sunburst pattern from the blossom end, etc. And I agree with Carolyn, if the same genetics does not pertain to increased flavor in tomatoes, then it would be better to discuss it in another thread. However, if you can pry the info on the bicolor, lycopene streaking of otherwise yellow fleshed tomatoes out of your covert sources, and forward it to me via PM or email, I'd certainly appreciate and enjoy it. Bill |
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Tags |
flavor , tomato |
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