My maters were doing fine, even though we've in almost drought conditions
right now in Texas...but now they're getting close to ripening, and
something is happening to some of them. I think they are Beefsteak variety
(I forgot exactly what I planted, but they look like a mutant, LOL! ), and
several days before they were the perfect ripeness, they turned real squishy
and pulpy like they are rotting from the inside. Any idea what the problem
could be? If I pick them when there is a little green left and they are
still hard, will they ripen in a sunny window?

Thanks! If you need to see a picture of the variety, just drop me an e-mail
and I'll send a pic.

Angie in the Boonies of East Texas...where it's HOT!!!

"junkyardcat" wrote in message
...
My maters were doing fine, even though we've in almost drought conditions
right now in Texas...but now they're getting close to ripening, and
something is happening to some of them. I think they are Beefsteak variety
(I forgot exactly what I planted, but they look like a mutant, LOL! ), and
several days before they were the perfect ripeness, they turned real
squishy
and pulpy like they are rotting from the inside. Any idea what the problem
could be? If I pick them when there is a little green left and they are
still hard, will they ripen in a sunny window?

Thanks! If you need to see a picture of the variety, just drop me an
e-mail
and I'll send a pic.

Angie in the Boonies of East Texas...where it's HOT!!!

Cooking them on the vine might be one reason? Might even be a super idea.
BetsyB

"junkyardcat" wrote:

My maters were doing fine, even though we've in almost drought conditions
right now in Texas...but now they're getting close to ripening, and
something is happening to some of them. I think they are Beefsteak variety
(I forgot exactly what I planted, but they look like a mutant, LOL! ), and
several days before they were the perfect ripeness, they turned real squishy
and pulpy like they are rotting from the inside. Any idea what the problem
could be? If I pick them when there is a little green left and they are
still hard, will they ripen in a sunny window?

Thanks! If you need to see a picture of the variety, just drop me an e-mail
and I'll send a pic.

Angie in the Boonies of East Texas...where it's HOT!!!


I had a variety of jalapeno pepper last yet that literally rotted
green on the plant. They would liquify from the inside out. There
would be no lesions of notice, but when I grabbed them or shook the
plant the skin would break and the insides would drop out like mush.
It was bizarre. I had to pick them fast, as soon as they were green.
Your post reminded me of that problem. Absolutely none of them ripened
to red without rotting by the time any yellow or orange appeared.

That said turning red and ripening are slightly different processes.
Tomatoes produced for market are subjected to the chemical which makes
them turn red, but doesn't necessarily ripen the flavor. After all,
once picked they don't benefit from the plants biology drawing water
and nutrients from the soil. apples or bananas(can't rememeber which)
emit the gas and if put with green tomatoes will help turn them red.

When I had a lot of green tomatoes at the end of the season I tossed
them in a brown paper bag and closed it. That gave me decent results.
SOme still rotted without turning. Sitting them on a windowsill didn't
do well for me--at least with the ones I tried.


DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, 1 mile off L.I.Sound
3rd year gardener
http://pg.photos.yahoo.com/ph/royalf...=/2055&.src=ph

"DigitalVinyl" wrote in message
...
"junkyardcat" wrote:

My maters were doing fine, even though we've in almost drought conditions
right now in Texas...but now they're getting close to ripening, and
something is happening to some of them. I think they are Beefsteak variety
(I forgot exactly what I planted, but they look like a mutant, LOL! ), and
several days before they were the perfect ripeness, they turned real
squishy
and pulpy like they are rotting from the inside. Any idea what the problem
could be? If I pick them when there is a little green left and they are
still hard, will they ripen in a sunny window?

Thanks! If you need to see a picture of the variety, just drop me an
e-mail
and I'll send a pic.

Angie in the Boonies of East Texas...where it's HOT!!!


I had a variety of jalapeno pepper last yet that literally rotted
green on the plant. They would liquify from the inside out. There
would be no lesions of notice, but when I grabbed them or shook the
plant the skin would break and the insides would drop out like mush.
It was bizarre. I had to pick them fast, as soon as they were green.
Your post reminded me of that problem. Absolutely none of them ripened
to red without rotting by the time any yellow or orange appeared.

That said turning red and ripening are slightly different processes.
Tomatoes produced for market are subjected to the chemical which makes
them turn red, but doesn't necessarily ripen the flavor. After all,
once picked they don't benefit from the plants biology drawing water
and nutrients from the soil. apples or bananas(can't rememeber which)
emit the gas and if put with green tomatoes will help turn them red.

When I had a lot of green tomatoes at the end of the season I tossed
them in a brown paper bag and closed it. That gave me decent results.
SOme still rotted without turning. Sitting them on a windowsill didn't
do well for me--at least with the ones I tried.


DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, 1 mile off L.I.Sound
3rd year gardener
http://pg.photos.yahoo.com/ph/royalf...=/2055&.src=ph
Your Mom never taught you how to fry green tomatoes? bread with flour and
pan fry till brown and they are wonderful. Not often enuf to mess up your
arteries.

BetsyB

"BetsyB" wrote:


"DigitalVinyl" wrote in message
.. .
"junkyardcat" wrote:
When I had a lot of green tomatoes at the end of the season I tossed
them in a brown paper bag and closed it. That gave me decent results.
SOme still rotted without turning. Sitting them on a windowsill didn't
do well for me--at least with the ones I tried.


DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, 1 mile off L.I.Sound
3rd year gardener
http://pg.photos.yahoo.com/ph/royalf...=/2055&.src=ph
Your Mom never taught you how to fry green tomatoes? bread with flour and
pan fry till brown and they are wonderful. Not often enuf to mess up your
arteries.

BetsyB

In my defense I had pounds of them ... but I did consider trying to
make them myself

DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, 1 mile off L.I.Sound
3rd year gardener
http://pg.photos.yahoo.com/ph/royalf...=/2055&.src=ph