Bumblebees ripeness - Page 2

zipcode · August 8, 2016

On a rather unrelated note, I'm not convinced skin toughness is correlated with crack resistance. Black Cherry has a superbly thick skin and is a monster of crackin. Seems to me mostly related to wall thickness and 'dryness' (possibly also to hardness of texture). Roma tomatoes crack only in most extreme situations, yet a similarly shaped cross I'm making but completely different texture, is also prone to cracking, so the elongated shape is imo only related because they are paste types.

jmsieglaff · August 9, 2016

I am growing Sunrise BB this year and am really enjoying it. I find here in mid summer I'm liking them fully marbled. That may change as we get into late summer/early fall. I have grown Purple before and liked those fully ripe best. I do like the flavor of Sunrise a fair amount more than Purple. I'm also growing Blush and need to do some side by side taste comparison of Sunrise and Blush.

Fred, kinda random, but any chance Green Doctors are in the genetic tree?

Scooty · August 9, 2016

Quote:

Originally Posted by zipcode

On a rather unrelated note, I'm not convinced skin toughness is correlated with crack resistance. Black Cherry has a superbly thick skin and is a monster of crackin. Seems to me mostly related to wall thickness and 'dryness' (possibly also to hardness of texture). Roma tomatoes crack only in most extreme situations, yet a similarly shaped cross I'm making but completely different texture, is also prone to cracking, so the elongated shape is imo only related because they are paste types.

For me at least, BC comes out with firmer flesh. Though, BC seems to be common enough and around long enough that there are probably variations in strains due to reselection. I've heard BC come out crunchy for some, and others say its mushier when ripe.

The BBs are newer, probably exhibiting less variation across growers, and imo, show softer flesh.

Fred Hempel · August 9, 2016

I did not use Green Doctors in breeding.

Quote:

Originally Posted by jmsieglaff

I am growing Sunrise BB this year and am really enjoying it. I find here in mid summer I'm liking them fully marbled. That may change as we get into late summer/early fall. I have grown Purple before and liked those fully ripe best. I do like the flavor of Sunrise a fair amount more than Purple. I'm also growing Blush and need to do some side by side taste comparison of Sunrise and Blush.

Fred, kinda random, but any chance Green Doctors are in the genetic tree?

August 8, 2016	#16
zipcode Tomatovillian™ Join Date: Jun 2010 Location: Romania/Germany , z 4-6 Posts: 1,582	On a rather unrelated note, I'm not convinced skin toughness is correlated with crack resistance. Black Cherry has a superbly thick skin and is a monster of crackin. Seems to me mostly related to wall thickness and 'dryness' (possibly also to hardness of texture). Roma tomatoes crack only in most extreme situations, yet a similarly shaped cross I'm making but completely different texture, is also prone to cracking, so the elongated shape is imo only related because they are paste types.

August 9, 2016	#17
jmsieglaff Tomatovillian™ Join Date: Jan 2014 Location: Southern WI Posts: 2,742	I am growing Sunrise BB this year and am really enjoying it. I find here in mid summer I'm liking them fully marbled. That may change as we get into late summer/early fall. I have grown Purple before and liked those fully ripe best. I do like the flavor of Sunrise a fair amount more than Purple. I'm also growing Blush and need to do some side by side taste comparison of Sunrise and Blush. Fred, kinda random, but any chance Green Doctors are in the genetic tree?