General Botanical Question

ZBQ · September 9, 2006

I know this may sound like a silly question, but it never occured to me till last night.

At what point does in the ripening process of a tomato does the vine stop sending nutrients and water into the fruit? Could someone explain the ripening process in a botanical manner?

Also, I noticed last night when I picked a really nice Red Brandywine that the stem broke away from the vine in much the same way as a deciduous leaf does from the twig. Nice and clean, like there was a spot where it was supposed to break away. I have had others (Black From Tula)that I almost had to cut the stem to get the tom separated from the vine. Is this a variety driven characteristic or something entirely different?

My botanical education has been limited to college courses in general botany, non-ornamental trees and wild flowers, so I have a decent grip on botanical tems, just not with tomatos.

Neil

**carolyn137** · September 9, 2006

Could someone explain the ripening process in a botanical manner?

Neil, the ripening process is a biochemical one and not botanical.

There's a cascade of gene function that occurs and much is known about the specific steps that start with initiation of ripening up to the end product.

I'm sure if you go to Google and enter different words and phrases along the line of perhaps....tomato ripening process..... you can read about what's known......and that's if you're somewhat savvy about gene function and the associated biochecmical reactions.

And yes, some varieties are harder than others to get off the vine. Some, like Eva Purple Ball and Redfield Beauty, just fall off the vine when ripe. others you have to twist the stem pretty strongly to get the fruits off.

ZBQ · September 10, 2006

Thanks Dr. Carolyn. I knew I could count on you to guide me in the right direction.

The main thing I was thinking about is if there is any botanical or otherwise advantage to leaving the tom on the vine until fully ripe and if so, what are the processes behind the advantages. In other words, will it taste better if left on the vine till fully ripe? and why?

Or, is it just personal preference?

September 9, 2006	#1
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	General Botanical Question I know this may sound like a silly question, but it never occured to me till last night. At what point does in the ripening process of a tomato does the vine stop sending nutrients and water into the fruit? Could someone explain the ripening process in a botanical manner? Also, I noticed last night when I picked a really nice Red Brandywine that the stem broke away from the vine in much the same way as a deciduous leaf does from the twig. Nice and clean, like there was a spot where it was supposed to break away. I have had others (Black From Tula)that I almost had to cut the stem to get the tom separated from the vine. Is this a variety driven characteristic or something entirely different? My botanical education has been limited to college courses in general botany, non-ornamental trees and wild flowers, so I have a decent grip on botanical tems, just not with tomatos. Neil

September 9, 2006	#2
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Could someone explain the ripening process in a botanical manner? Neil, the ripening process is a biochemical one and not botanical. There's a cascade of gene function that occurs and much is known about the specific steps that start with initiation of ripening up to the end product. I'm sure if you go to Google and enter different words and phrases along the line of perhaps....tomato ripening process..... you can read about what's known......and that's if you're somewhat savvy about gene function and the associated biochecmical reactions. And yes, some varieties are harder than others to get off the vine. Some, like Eva Purple Ball and Redfield Beauty, just fall off the vine when ripe. others you have to twist the stem pretty strongly to get the fruits off. __________________ Carolyn

September 10, 2006	#3
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	Thanks Dr. Carolyn. I knew I could count on you to guide me in the right direction. The main thing I was thinking about is if there is any botanical or otherwise advantage to leaving the tom on the vine until fully ripe and if so, what are the processes behind the advantages. In other words, will it taste better if left on the vine till fully ripe? and why? Or, is it just personal preference?