Market Farming

[Andrew Leed <arl6 AT cornell.edu>]

Rob makes an interesting point. Certainly photosynthates are the source
of sugars, acids, etc. If flavor were determined mainly by the leaf to
fruit ratio, fruit thinning could be used to attain the same results on
indeterminate plants. But there are also dozens of other organic
chemicals in tomato fruits, some of which have very strong flavor
responses. The relative concentrations of these flavor compounds can be
quite different from one variety to another. More photosynthate means a
less insipid tomato, but the other flavors are also important.

I think Stokes published some limited flavor studies six or seven years
ago which showed that while some varieties achieved the "best"
flavor even if picked at or before the breaker stage, other varieties
were preferred if allowed to ripen further on the vine. 

I agree with Rob that folks tend to like what they're used to (or grew up
with) - many people like margarine better than butter. 

Andy Leed
Starflower Farm
Candor NY



>    
> I've been reading the
> responses to Jay's question, and I think some might find it useful if I
> share our experience at
> Johnny's.         
>  
>     Each year we
> have an extensive tomato trial of many dozens of varieties, both plant
> types.  Invariably the indeterminates taste better.  Chalk it
> up to a higher leaf to fruit ratio, so that there are more photosynthates
> partitioned to each fruit than with determinates, which, generalizing,
> have less leaves relative to the fruits.  
>  
>    
> You can notice this same
> determinate : indeterminate taste difference in pole beans and vining
> squash, both of which generally have better taste than "bush"
> versions.  You can only ask so much of photosynthesis!  Taste
> does not come out of thin air.
>  
>     I read Bill
> Shoemaker's comment with interest:  "That's one question you'll
> never get agreement on. People just don't agree on taste in
> tomatoes."  It reminds me of research published in Hort Science
> a few years ago where consumers preferred the taste of tomatoes that had
> been picked green and then allowed to ripen to tomatoes picked
> ripe.  It goes to show you how the mass market produce industry
> trains people, inadvertently of course, about "normal" taste in
> produce.  Of course, since many of you have the opportunity to look
> your customer in the eye, you can train them properly.
>  
>  Rob Johnston
>  Johnny's Selected
> Seeds