On May 21, 2:12*pm, David in Normandy
wrote:
Someone said that tomatoes can be made sweeter by sprinkling a little
sugar around the plants. Would this really work? Would the plants absorb
the sugar and store it in the tomatoes? I'm somewhat dubious.

--
David in Normandy. *
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Ah cobblers. The sugar would be speedily broken down and oxidised by
soil bacteria.
Sugars in any fruit are manufactured in the leaves of the plant by
photosynthesis. If you want your tomatoes to be as sweet as possible,
leave them on the plant as long as possible. They will then ned to be
eaten right away.

Supermarket tomatoes are picked before they are fully ripe so they
will keep.
They may get a bit redder in storage but they will not get any sweeter
away from their source of sugar (the plant).
Sometimes they are "ripened" artificially with ethylene gas but they
don't become any sweeter.
(Hence the old banana trick BTW)