25-08-2003, 11:03 AM
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Why yellow tops to tomatoes?
in article , Sacha at
wrote on 24/8/03 10:09 pm:
in article , Mike Lyle at
wrote on 24/8/03 8:33 pm:
snip
I've heard of a variety which is very prone to greenback, whatever you
do, but the red parts of whose fruits are so good that it's worth the
trouble of cutting the green bit off each one: needless to say, I
haven't a clue which variety it is! Anyhow, the fruits can do you no
harm that I've ever heard of.
Mike.
Our tomatoes are doing this, too. The variety most prone to it that we have
is the heritage type, Jersey Sunrise. They taste wonderful beyond words and
the last thing I'd worry about is a greeny yallery top to the fruit.
Ours are watered every day, along with all the other plants that need it in
that house and the water contains nutrients. I'll have to find out just
what they are. But starved, they are not!
Sorry to top my own post but I've just had a word with my husband about
this. He used to grow tomatoes commercially. He confirms what I said above
but says that it's the older varieties that are most prone to 'green back'.
He also says it's nothing to worry about and won't harm you when you eat
them.
--
Sacha
(remove the 'x' to email me)
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