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Italophile


Latest posts by Italophile

green tomatoes

Posted: 18/09/2013 at 07:46

bigolob, daytime temps usually stay in the 20s well into October, but the nighttime temps start to get down to the low teens by mid-October. Still viable for ripening toms while it's in the 20s during the day, though.

Bananas produce ethylene gas which is a ripening agent. A lot of fruit and veg produce it, too, including toms, though in a lesser quantity. Commercially-grown toms are harvested green and gassed with ethylene to "ripen" them. It turns them red, giving them the outer sign of maturity, though they're not actually mature inside. That's why supermarket toms can be so pale and hard inside. Only the skin has been ripened.

problem parsnips

Posted: 15/09/2013 at 17:35

Lesley, sounds like they've forked. Either they've hit something hard in the soil or the soil had been over-fertilised.

I'm with Emma on the stubby, bent parsnips. There might well be carrot fly damage but the description also sounds like a soil problem could be involved.

Tomato’s haven’t started to ripen yet – Anything I can do?

Posted: 15/09/2013 at 06:56

No probs, Guy. The one wee problem it creates is when trying to slice them horizontally from the bottom end. You end up with segments rather than a whole slice until you get past the affected area.

Tomato’s haven’t started to ripen yet – Anything I can do?

Posted: 14/09/2013 at 16:28

Best idea if the temps are dropping outside, tattianna. They're not quite as nice as naturally ripened, but a ripe tom is a ripe tom!

Tomato’s haven’t started to ripen yet – Anything I can do?

Posted: 14/09/2013 at 16:16

No, Guy, that's called "cat-facing". Very common with tomatoes. It's usually as a result of pollination happening in cooler weather and pretty much restricted to larger varieties. For want of a better description, it's a bit like a hernia.

Those wee holes and the brown-ish tissue between the segments are part and parcel of the syndrome. "Cat-facing" doesn't affect the taste of the tomato in any way. Just cut out the brown-ish tissue when you come to eat the toms.

green tomatoes

Posted: 14/09/2013 at 13:44

Patricia, they just need warmth to ripen inside. They don't need sunlight. Put them somewhere safely out of the way in the warmest room. They will eventually ripen. Sit them upside down on their shoulders rather than on their bottoms. This minimises the chances of the flesh brusing in contact with a hard surface.

Tomato’s haven’t started to ripen yet – Anything I can do?

Posted: 14/09/2013 at 13:41

Guy, ripening is down to temperature. Toms don't need direct sunlight to ripen. Optimum temperatures are low-20sC and above. The lower the temp, the longer they will take.

You need to take overnight temps into account too. If your daytime temps get down to low teens and your overnight temps into single figures, you're better off taking them off the plant and ripening them inside. Put them anywhere warm - remember they don't need sunlight - and safe. And sit them upside down on their shoulders. It minimises the chances to bruising the flesh in contact with a hard surface.

Feeding the toms at this stage won't help them in the slightest. They've done their growing. Ripening is an internal chemical process that happens independently of the plant. Any fertilising you do might aid other, more immature toms on the plant, and, this late in the season, they probably won't make it anyway. Better to save your fertiliser for next season.

jasmine

Posted: 11/09/2013 at 15:19

Bonemeal is usually low in potassium, high in phosphorous.

Tomato

Posted: 11/09/2013 at 08:54

That's not necessarily BER, mias. BER is much more localised around the blossom end. Like so:

http://s4.gardenersworld.com/uploads/images/original/30837.jpg?width=480&height=350&mode=max

 

jasmine

Posted: 10/09/2013 at 10:00

A feed with a tomato or rose fertiliser does the trick with my jasmine. Low nitrogen is the key. Too much nitrogen and you get tons of foliage at the expense of flowers.

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