How long can ripe tomatos stay on the plant? Does it go for all tomatos or does it vary..I have a cherry tomatos now but am going to do different kinds also
Well NG, I think that when you pick the toms should be determined by how you plan to use them: If you intend to use your toms to can in pieces or as a sauce, then they can be not quite ripe to squishy-ripe. If you want to use them for a salad in the evening, pick them when they are just slightly soft. If the toms are beginning to be very soft, then you should pick them right away and take them inside to keep in the fridge or in a bowl for use. Also--if I just can't decide if a tom is ready to pick or not, I pull slightly and bend it on the stem--if it easily detatches, then I have picked it...if there is resistance I leave it a while longer. Addendum: I have read that some folks maintain that toms can be picked when the tom gets the frst flush of colour, be put on the window sill to redden and that the flavour will be the same as if you left it to ripen fully on the vine. My experience is exactly contra to this. Tomatos picked early and ripened either on the windowsill or in a brown paper bag with an over-ripe apple added for instance, will give you the red colour but the flavour will be weaker (watery) and the 'flesh' often will be mealy. It is the ethylene released from the apple that begins the 'ripening' process. Some commercial growers sever a piece of vine with several toms on it to sell, and the flavour is indeed better than curing with ethylene or on the windowsill, but still nothing near as good vine-ripened.
