Allotment Gardening Advice Help Chat
Growing => Grow Your Own => Topic started by: jay001 on August 29, 2014, 12:59
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we have a greenhouse full of lovely looking moneymaker and mini bell tomatoes all still green and we have the same two varieties' outside in pots again all green , is it the sunshine that turns them a nice ripened red or is it purely down to temperature our weather here has been pretty rotten the last couple of weeks and the greenhouse has been left open !
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It's warmth that ripens tomatoes, although obviously it's usually the sun which creates the warmth.
Ethylene gas also promotes ripening - it's produced by toms themselves, but even more so by banana skins, which is why some people add them in an attempt to help. Don't expect that to work outdoors, and a couple of banana skins placed in a greenhouse probably wouldn't make much difference either, but if you have any it won't hurt to try.
Some warmer weather forecast from the middle of next week - that's certain to help. ;)
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thanks jayg . . . we did notice the forecast for later on . . . . ok I will at least go and shut the greenhouse door then and try and keep it shut lol . :D
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at the end of the season I put them in a drawer with newspaper top & bottom, checking every few days.
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Don't try to ripen tomatoes off the plant if they are still dark green, especially if they haven't yet reached the normal size for that variety.
At least wait until the dark green has lightened a little, preferably waiting at least long enough for a tinge of yellow to appear.
I'm often forced into ripening my cold-frame Red Alert indoors because they often (but not so far this year ::)) start to get blighted by now - they ripen just fine in a plastic ex-meat container on the kitchen window sill (they don't need the light but when they do get sun it's warmer there.) Two or three deep helps to keep any ethylene they produce in amongst them, although you need to keep a very close eye on them if you think any of the actual fruits may be blighted.
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Keep a decent stalk on the toms too when you pick them - it keeps bacteria out of the tomato for longer so they have a longer shelf life.
My ripe toms last the best part of 3 weeks as they always have a decent stalk on them ;)
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As a general thought on tomato ripening, it's not just temperature that ripens tomatoes, it's the maturity of the plant. While outdoor tomatoes are another subject, in a Summer like we've had, greenhouse tomatoes all over this country should have been, and were for most, ripening weeks and weeks ago. If greenhouse tomatoes are still being stubborn, surely something else must be at play. I picked my first cold greenhouse Gardeners Delight, Ailsa Craig and Floridity cherry plums back in June, yet while the Spring may well be mild here, it is no warmer in Summer than anywhere else in England. In fact it is often cooler than most inland areas, given the sea all around us down here.
I can't help but think far too many people don't get their tomatoes up and running early enough, or don't get their growing environment right somehow. The threat and reality of frost can be got around early on with a bit of effort.
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Please bear in mind that Spring/summer temperatures arrive later the further North you go, and the Northern counties can indeed be cooler all year round, than the South.
Unfortunately, not everyone is lucky enough to be able to start tomatoes off as early as you can. :(
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It can be risky starting early - even down here though.
I have sown my toms in late jan/early Feb when we have had mild winters but by the time they need to go out, our weather can change dramatically.
I only have a cold greenhouse and they have suffered and the leaves have gone a bit black - some survive - others don't make it. But that early damage might also affect the crop.
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If greenhouse tomatoes are still being stubborn, surely something else must be at play
Might have been planted late ...
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Keep them warm and leave them on the plant. Keep it watered (not too much) and take off any yellowing leaves.
My beesteak tomatoes have only just started ripening and in 2012 I was picking tomatoes until late November.
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Please bear in mind that Spring/summer temperatures arrive later the further North you go, and the Northern counties can indeed be cooler all year round, than the South.
Mos, you speak of mild Spring temperatures, which, as I said, we do enjoy, of course we do. But Summer temperature rarely gets above 70 degrees here, even this Summer... and I was trying to make the distinction between high temperatures and the ripening process, as opposed to plant maturity and earlier sowing. You seem to be confusing South West mild Winters with Summer heat, and the heat enjoyed by the South East.... it really doesn't happen here. Look up the records. For instance, Leeds and Manchester will have average Summer temperatures equal too and higher than, say St Austell or Fowey... that's just how it is. The important point I am trying to make is to sow earlier than many people do, and find a way to deal with the problems of early temperature.
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If I sow early (which I have tried to do) in heat there is not enough natural light in my greenhouse and they become very leggy.
I prefer to sow a little later (March) and produce sturdy plants which easily catch up with any I would have sown earlier (Jan/Feb).
ALL of my out door toms are ripening and my soup recipe is simple and delicious :D
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my soup recipe is simple and delicious
Is the recipe online somewhere you can point me to pls?
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Yes, hang on.
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http://www.bbcgoodfood.com/recipes/2075/tomato-soup
If the tomatoes are nice and ripe I don't add any sugar.
I also peel the toms before chopping up (dunk in boiling water for 30 secs.)
I add double the amount of tomato purée too.
AND I sieve after blending to take out all the pips.
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Thanks. My mouth is watering already ... :)
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Worzel says it's as good as Heinz ::)
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If you want to add a little extra try a small piece of blade mace.
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Thanks. My mouth is watering already ... :)
Mine too!! :tongue2: :D
Worzel says it's as good as Heinz ::)
Well!! :ohmy:
That's quite a recommendation!
We shall have to see now ;) :)
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He won't say it again. I've chopped his head up and put it in a stew :D
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:lol: :lol: :lol:
Poor Worzel - have you hidden his other one :unsure:
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Nope... he needs a head to find his other one :lol:
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If I sow early (which I have tried to do) in heat there is not enough natural light in my greenhouse and they become very leggy.
I prefer to sow a little later (March) and produce sturdy plants which easily catch up with any I would have sown earlier (Jan/Feb).
I wouldn't advocate sowing in February, that is too early for light reasons as you say. By early, I also mean March, the first week for me, in an electric propagator if necessary, if one doesn't have central heating. Then, get out to the cold greenhouse asap by early April for the light if it is better there than at home in a conservatory, if you have one. Double insulate the plants against low temperature when necessary, and even bring home on extreme nights. Plant out/pot to the greenhouse final position in May, with fleece at the ready. Follow that routine and there is no way toms like moneymaker won't be ripening by late July anywhere in this country in a greenhouse.
Tomato soup recipe wise, I also add a little wine vinegar to the mix to add a bit of something.
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I took most of my green tomatoes off the plants on my allotment two weeks ago.
Washed them, dried them and put them in three baskets.
They are all slowly turning colour.
There is no point in leaving them on. Autumn has started and it rains too much. The tomatoes crack and blight is omnipresent.