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market-farming - RE: [Market-farming] Indterminate vs determinate tomatoes

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  • From: Andrew Leed <arl6 AT cornell.edu>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] Indterminate vs determinate tomatoes
  • Date: Tue, 13 May 2003 22:43:18 -0400

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



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