Newbie question - why pick at first blush? - Page 3

Blueaussi · July 28, 2009

Carolyn,

I'm picking before full ripening, if not at first blush, because some beastie is eating about half of about 3 out of 5 of my ripe tomatoes. I think a couple of others have said that's why they're picking early. You've said that nothing is eating yours.

So, are you so adamant about vine ripening that you would prefer to risk losing some/most/all of your tomatoes to bugs and beasties than pick early? Is there, in your opinion, enough of a difference in taste that you believe the risk of losing your tomatoes is worth it? I'm curious about what fraction of flavor we're talking about here. Personally I can't tell much difference, and I am honest enough to admit the difference I can detect might well be all in my head.

Frog · July 28, 2009

I don't pick at first blush, but nor do I wait for full ripeness. I pick when the fruit is coloured all over but not yet developed its full depth of colour and softness. I do this mainly because of heavy rain, which even if it does noopt result in splitting can make the fruit watery and tasteless. If I am growing a green shouldered cultivar I pick when the fruit, baring teh shoulders, is ripe. Picking a tomato the size of a baby's head, when the blossom end is just blushing, just doesn't seem right to me.

Some of my Japanese Black Trifele are ripening oddly this year, in that one hemisphere is showing blush, rather than the blush spreading from the blossom end, what's that about?

**carolyn137** · July 28, 2009

Quote:

Originally Posted by Blueaussi

Carolyn,

I'm picking before full ripening, if not at first blush, because some beastie is eating about half of about 3 out of 5 of my ripe tomatoes. I think a couple of others have said that's why they're picking early. You've said that nothing is eating yours.

So, are you so adamant about vine ripening that you would prefer to risk losing some/most/all of your tomatoes to bugs and beasties than pick early? Is there, in your opinion, enough of a difference in taste that you believe the risk of losing your tomatoes is worth it? I'm curious about what fraction of flavor we're talking about here. Personally I can't tell much difference, and I am honest enough to admit the difference I can detect might well be all in my head.

Yes, I did say that nothing is eating mine and you quoted me correctly in your post. Perhaps a stray slug, but thats all.

And then you asked if there was enough of a difference in taste that I believed in risking my tomatoes. But since I've already said that I don't have that risk where I grow my tomatoes it's not a problem for me.

You've also said that you can't tell the difference between vine ripened fruits and those picked earlier. But I can.

What it comes down to is that folks who live in different parts of the country have different risks re tomatoes, whether it be beasties, diseases, or whatever. Each person has to assess those risks and decide what they want to do.

I've assessed those risks where I grow and since I can taste a difference with vine ripened fruits and have few beastie problens, it's not a risk for me.

liannenc · August 2, 2009

I have a question for those of you who pick at first blush, or soon after. We have been getting a lot of rain during the last couple of weeks, and I'm having a terrible time with my tomatoes cracking. The superficial cracks don't worry me, but I've had a number crack all the way down into the seed gel. I'm going to try to save seeds from those, but I really would like to get at least a few we can eat! For that reason I'm going to be picking when they blush, rather than waiting for them to ripen more.

My question is about picking black tomatoes early-- I have a Paul Robeson and I haven't gotten a single one so far that isn't badly cracked. There are a few on the vine right now, though, that are coloring-up nicely, but are still rather "pale". If I go ahead and pick them now then let them ripen on the counter, will they develop the typical dark coloring?

TheClaw · August 2, 2009

Quote:

Originally Posted by liannenc

I have a question for those of you who pick at first blush, or soon after. We have been getting a lot of rain during the last couple of weeks, and I'm having a terrible time with my tomatoes cracking. The superficial cracks don't worry me, but I've had a number crack all the way down into the seed gel. I'm going to try to save seeds from those, but I really would like to get at least a few we can eat! For that reason I'm going to be picking when they blush, rather than waiting for them to ripen more.

My question is about picking black tomatoes early-- I have a Paul Robeson and I haven't gotten a single one so far that isn't badly cracked. There are a few on the vine right now, though, that are coloring-up nicely, but are still rather "pale". If I go ahead and pick them now then let them ripen on the counter, will they develop the typical dark coloring?

Hi Lianne,

My experience is that they do. All the tomatoes that I am now picking at first blush do ultimately (given about a week to 10 days) develop their characteristic colors. I am still losing a few but nowhere near as much as I used to.

Please post a follow up and share your results.

Best Regards,
-Howard

barkeater · August 2, 2009

Lianne,

I've had the same experiences with all black tomatoes I've grown. They seem to be more sensitive to excess water than any other kind. When I pick, I've always picked anything showing any color, if for no other reason than I don't or can't pick every day.

But with the black tomatoes I find they'll crack if you just sweat on them. OK, that's maybe a slight exaggeration;-)

July 28, 2009	#31
Blueaussi Tomatovillian™ Join Date: Apr 2009 Location: South Carolina Zone 8a Posts: 1,205	Carolyn, I'm picking before full ripening, if not at first blush, because some beastie is eating about half of about 3 out of 5 of my ripe tomatoes. I think a couple of others have said that's why they're picking early. You've said that nothing is eating yours. So, are you so adamant about vine ripening that you would prefer to risk losing some/most/all of your tomatoes to bugs and beasties than pick early? Is there, in your opinion, enough of a difference in taste that you believe the risk of losing your tomatoes is worth it? I'm curious about what fraction of flavor we're talking about here. Personally I can't tell much difference, and I am honest enough to admit the difference I can detect might well be all in my head.

July 28, 2009	#32
Frog Tomatovillian™ Join Date: May 2009 Location: Kent, UK Posts: 141	I don't pick at first blush, but nor do I wait for full ripeness. I pick when the fruit is coloured all over but not yet developed its full depth of colour and softness. I do this mainly because of heavy rain, which even if it does noopt result in splitting can make the fruit watery and tasteless. If I am growing a green shouldered cultivar I pick when the fruit, baring teh shoulders, is ripe. Picking a tomato the size of a baby's head, when the blossom end is just blushing, just doesn't seem right to me. Some of my Japanese Black Trifele are ripening oddly this year, in that one hemisphere is showing blush, rather than the blush spreading from the blossom end, what's that about?

August 2, 2009	#34
liannenc Tomatovillian™ Join Date: Apr 2009 Location: Zone 7b in Concord, North Carolina Posts: 76	I have a question for those of you who pick at first blush, or soon after. We have been getting a lot of rain during the last couple of weeks, and I'm having a terrible time with my tomatoes cracking. The superficial cracks don't worry me, but I've had a number crack all the way down into the seed gel. I'm going to try to save seeds from those, but I really would like to get at least a few we can eat! For that reason I'm going to be picking when they blush, rather than waiting for them to ripen more. My question is about picking black tomatoes early-- I have a Paul Robeson and I haven't gotten a single one so far that isn't badly cracked. There are a few on the vine right now, though, that are coloring-up nicely, but are still rather "pale". If I go ahead and pick them now then let them ripen on the counter, will they develop the typical dark coloring?

August 2, 2009	#36
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	Lianne, I've had the same experiences with all black tomatoes I've grown. They seem to be more sensitive to excess water than any other kind. When I pick, I've always picked anything showing any color, if for no other reason than I don't or can't pick every day. But with the black tomatoes I find they'll crack if you just sweat on them. OK, that's maybe a slight exaggeration;-)