UK Scientists Create Tomato that Stays Firm

Salsacharley · September 18, 2016

Oh boy! These tomatoes can be used as a substitute for baseballs and cricket balls.

http://enews.maximumyield.com/uk-sci...at-stays-firm/

Labradors2 · September 18, 2016

Hmmm "Excellent fruit flavour" according to whom?

Yuck!

Linda

**carolyn137** · September 18, 2016

Nothing really new, we already have/had them.

Here's the one I remember most, and yes I grew it

https://agresearchmag.ars.usda.gov/1995/jul/tomatoes

The fruits sat on the counter for several months,not a wrinkle,nada, and all I could think of was the Howdy Doody Princess called

Summer Spring Winter Fall

Here's some more

https://www.google.com/search?q=long..._AUIBygA&dpr=1

Carolyn

Worth1 · September 18, 2016

I dont think these guys have a clue about anything beyond the lab.
For one not likely to even know what a tomato even tastes like.
They more than likely have no idea how fast tomatoes move in a store or any concept of large commercial produce marketing.
Store bought tomatoes already have a long shelf life outside the store.

But I have no idea about UK tomatoes or their stores.

Worth

Cole_Robbie · September 18, 2016

I had a couple varieties this year that were very firm, and yet still very good to eat, a combination I did not know was possible. In slicing them, I could see that the outside wall between the skin and gel cavity was noticeably thicker. Grot, Zarca, and Sladkij Ponchik were like that.

Shelf life champion of the year was De Barao Orange. I left a big bowl of cherry tomatoes to rot, just out of laziness. The DBO was on the bottom, covered in rotten fruit, and yet when rinsed off, they were fine. Taste was pretty good, too.

ilex · September 18, 2016

I've got one that bounces if thrown on the floor. Harder than an apple, and good tasting. Eating it is a strange experience as you don't expect tomatoes to be hard to the point to need chewing. This one is harder than commercial hybrids.

Gardeneer · September 18, 2016

Yeah, the idea is not new.
I am growing one called "Long Keeper" . The tag say the fruits can be kept up to 2 months.
So Obviously these tomatoes are lacking something that lead to softening and eventually to rotting /fermentation. It could be gene or certain chemicals withing the fruits.

Salsacharley · September 18, 2016

Check out Fred's new one at post #364 on this thread.....

http://www.tomatoville.com/showthrea...733#post592733

PhilaGardener · September 18, 2016

Yes, I have been harvesting Tomatiga de Ramallet and they are pretty firm when red. Will have to see if how they seem in a few months, but I am starting to wonder how similar to supermarket tomatoes they are going to be!

Worth1 · September 18, 2016

I think the natural process of rotting/softening has something to do with the flavor of a tomato.

Salsacharley · September 18, 2016

You may well have something there Worth. It makes sense. But if there is something that can prolong the flavor cycle it may well also be worth pursuing.

Quote:

Originally Posted by Worth1

I think the natural process of rotting/softening has something to do with the flavor of a tomato.

**carolyn137** · September 18, 2016

Quote:

Originally Posted by Worth1

I think the natural process of rotting/softening has something to do with the flavor of a tomato.

If only I could find the link that shows the cascade of enzyme reactions that lead to ripenening,but I don't have time to do it.

Yes Wroth,softening of fruits is on the way to ripening, but does taste go with that?Not for me.

And as for rotting,when did you last cut open a fruit that had that black internal ripening and enjoy the taste,or eat a whole tomato from the blossom end up,that had BER at the bottom?

Knowing you,though,I suppose that anything is possible.

Carolyn

Worth1 · September 18, 2016

Quote:

Originally Posted by carolyn137

If only I could find the link that shows the cascade of enzyme reactions that lead to ripenening,but I don't have time to do it.

Yes Wroth,softening of fruits is on the way to ripening, but does taste go with that?Not for me.

And as for rotting,when did you last cut open a fruit that had that black internal ripening and enjoy the taste,or eat a whole tomato from the blossom end up,that had BER at the bottom?

Knowing you,though,I suppose that anything is possible.

Carolyn

I only meant it as a stage in the life of a tomato not the actual rotting of the tomato.
Many things can cause a fruit or vegetable to rot including cell damage.

Burns me up to see people jam their thumb in an avocado and set it back on the shelf.

Worth

Fred Hempel · September 18, 2016

And mine isn't GMO!

But it isn't red either...

Quote:

Originally Posted by Salsacharley

Check out Fred's new one at post #364 on this thread.....

http://www.tomatoville.com/showthrea...733#post592733

Fred Hempel · September 18, 2016

It does. But, softening is much less correlated with flavor than I assumed 5 years ago.

We have a number of very long keeping lines we are working on that have excellent flavor. I think FrogsLeap Farm is going to have something significant to contribute in this area too.

Quote:

Originally Posted by Worth1

I think the natural process of rotting/softening has something to do with the flavor of a tomato.

September 18, 2016	#1
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	UK Scientists Create Tomato that Stays Firm Oh boy! These tomatoes can be used as a substitute for baseballs and cricket balls. http://enews.maximumyield.com/uk-sci...at-stays-firm/

September 18, 2016	#7
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,919	Yeah, the idea is not new. I am growing one called "Long Keeper" . The tag say the fruits can be kept up to 2 months. So Obviously these tomatoes are lacking something that lead to softening and eventually to rotting /fermentation. It could be gene or certain chemicals withing the fruits. __________________ Gardeneer Happy Gardening !

September 18, 2016	#2
Labradors2 Tomatovillian™ Join Date: Jul 2013 Location: Ontario Posts: 3,896	Hmmm "Excellent fruit flavour" according to whom? Yuck! Linda

September 18, 2016	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Nothing really new, we already have/had them. Here's the one I remember most, and yes I grew it https://agresearchmag.ars.usda.gov/1995/jul/tomatoes The fruits sat on the counter for several months,not a wrinkle,nada, and all I could think of was the Howdy Doody Princess called Summer Spring Winter Fall Here's some more https://www.google.com/search?q=long..._AUIBygA&dpr=1 Carolyn __________________ Carolyn

September 18, 2016	#4
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I dont think these guys have a clue about anything beyond the lab. For one not likely to even know what a tomato even tastes like. They more than likely have no idea how fast tomatoes move in a store or any concept of large commercial produce marketing. Store bought tomatoes already have a long shelf life outside the store. But I have no idea about UK tomatoes or their stores. Worth

September 18, 2016	#5
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	I had a couple varieties this year that were very firm, and yet still very good to eat, a combination I did not know was possible. In slicing them, I could see that the outside wall between the skin and gel cavity was noticeably thicker. Grot, Zarca, and Sladkij Ponchik were like that. Shelf life champion of the year was De Barao Orange. I left a big bowl of cherry tomatoes to rot, just out of laziness. The DBO was on the bottom, covered in rotten fruit, and yet when rinsed off, they were fine. Taste was pretty good, too.

September 18, 2016	#6
ilex Tomatovillian™ Join Date: Jul 2011 Location: Spain Posts: 416	I've got one that bounces if thrown on the floor. Harder than an apple, and good tasting. Eating it is a strange experience as you don't expect tomatoes to be hard to the point to need chewing. This one is harder than commercial hybrids.

September 18, 2016	#9
PhilaGardener Tomatovillian™ Join Date: Jan 2014 Location: Near Philadelphia, PA Posts: 1,940	Yes, I have been harvesting Tomatiga de Ramallet and they are pretty firm when red. Will have to see if how they seem in a few months, but I am starting to wonder how similar to supermarket tomatoes they are going to be!