Tomatoes not ripening

17 years ago

I'm growing fall tomatoes in zone 6b. They seem to be very slow to ripen. It's been about 90 days since I set the Brandy Boys out. I have lots of green ones but at this point they show no signs of turning. The weather has been cool... days 50's to upper 70's with only one light overnight frost to date. I built a plastic greenhouse around them today as we are expecting some cooler nights. I topped all the plants a few days ago. If I keep it warm at night with an electric heater will that encourage them to ripen sooner?

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Comments (8)

readinglady
17 years ago
I would think light is part of the issue. As the days shorten ripening gets more problematic.

Carol
bejay9_10
17 years ago
Getting tomatoes and peppers to ripen in our mild/moderate climate zone has always been a bit of "touch and go."

I usually bring them in as soon as they begin to "show" some red and put in a bright south-facing window in the kitchen. There are still about 20 peppers still drying/ripening in the window now, though the tomatoes are long gone.

Just my 2 c's.

Bejay
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Thanks glib. I'm in central Indiana. I've grown them here for a couple years with great success. I think the problem this year is the occasional heavy rains, followed by nighttime temps in the 50's. I guess I'll use the unripe tomatoes in my green tomato casserole. .....so it's not a complete loss. I'll check out the opalka. I'm really tired of the habit of the Romas. I love the uprightness of the San Marzanos.
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Hello kawaiineko, To me it sounds like your tomaotes are right on schedule, considering the unusual weather this year. I'm also in zone 5a and I don't expect to see any ripe tomatoes until mid-August or later. We had such a cold wet spring that I set out my first plants in the middle of June, and even then they tended to sulk and hardly even grew until it warmed up. Which it did with a vengeance! Days to Maturity (DTM) is a guideline or average for comparing various varietes ripening times from transplanting into the garden. If it were a hard and fast rule, you would just now start seeing ripe cherry tomatoes, and your other tomatoes would ripen 10-20 days later. "I know with some veggies, that if temperature extremes occur (too hot, too cold, or just a general fluctuation in temperatures) this stresses the plant out and reduces yields, or slows maturity time. I also know with some veggies that if it gets too hot, that this will interfere with fruit ripening. Do these rules apply to tomatoes too?" - Yes, it pretty much does. "If you overcrowd the containers (put too many plants in too small of a container) then will this cause tomatoes not to ripen, or delay ripening? I have three romas in a 30 gallon container, 3 cherries in 30 gallon container, and 4 slicers in a 30 gallon container." - Here I'll say maybe. I don't think your plants are over crowded since a 10 gallon container is usually considered ample for a single tomato plant, but you may be pushing it a little with 4 slicers in one 30 gallon container. "I water the plants every evening, but I'm wondering if I should water during the day so the soil is kept moist during the hottest part of the day?" Check the soil moisture about 3-5 inches below the surface and about the same from the edge of the container, is it too wet, damp or dry? If it is wet, don't water, if damp, check again later in the day or the next morning, if it is dry water it. It really isn't unusual to have to water container plants more than once a day when the weather is hot. Larger containers will not need watering as often. I sure hope that helps. Betsy
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If I remember it correctly, my BK had some green shoulder. What you have, has a perfect uniform color. Searching Google, I see some w/ NO green shoulder too. Probably it has to do with sun exposure. There are several black tomatoes that look very similar in color and shape. Sey
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Green Tomato Hot Dog Relish Flavorful green tomato relish is the perfect relish for hot dogs and hamburgers, or stir some into your dressing for pasta or potato salad. Ingredients: •8 cups finely chopped (processed or ground) cored green tomatoes •2 cups finely chopped (processed or ground) peeled onions •4 bell peppers, part red, finely chopped (processed or ground) •1/3 cup pickling salt •2 tablespoons mixed pickling spices •1/2 teaspoon celery seed •1 clove garlic, chopped •2 1/4 cups white vinegar •1 2/3 cups packed light brown sugar Preparation: Combine the chopped vegetables and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65° tF to 70° F) for 10 to 12 hours, or overnight. Pour the vegetables in a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids. Tie the pickling spices and celery seeds in a cheesecloth spice bag. In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, chopped garlic, and the vinegar. Put the vinegar mixture over high heat and bring to a boil, stirring until sugar is dissolved. Add the drained green tomato mixture and bring the mixture to a boil. Reduce heat to medium-low and boil gently, stirring often, for 1 hour. While the mixture is cooking, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing. Fill hot, prepared jars and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes. Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely. Makes about 7 half-pint jars of relish. http://southernfood.about.com/od/picklesrelishes/r/r90712a.htm
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jimrbto
17 years ago
The best way I have found is to pick mature-green toms (skin is very shiny, no longer dull) place them in a large cardboard box or paper bag with a ripe apple- close the box or bag and keep an eye on the toms untill they ripen. Don't place them in a window, this causes too much localized heat in the toms
I have had tomatoes last for long, long time this way.
ksrogers
17 years ago
Unless the tomatoe plants are very big and vigorous when they were planted, a fall crop in Z6 will not be very possible. With frosts happening now, and the sun being a lot less, you should probably pick all of them and allow them to ripen indoors instead. If the frosts get the to plants even for one single night, the plants will usually die. A fall crop of tomatoes would probably not be possible in Z 6 unless they were grown in a greenhouse and it would need heating at night.
melva02
17 years ago
Jim, that is how they "ripen" tomatoes in produce warehouses, except instead of an apple or a banana they just release the ethylene gas from tanks. Commercially, this makes hard but reddish tomatoes. Just wondering, do you find your method at home makes soft, truly ripe tomatoes? Or maybe all off-the-vine methods have this problem to some degree, as opposed to picking at the peak of ripeness. Not dissing your method at all, just wondering whether the end result is similar to window ripening.

I got a tour of my friend's dad's produce warehouse, and I was a little sad when I saw the hot box (like an indoor shed) where they redden the tomatoes. I have moved almost exclusively to canned tomatoes except when they're in season at the farmers' market or produce stand.

Melissa
msprettyky
17 years ago
My husband always wraps the tomatoes in a newspaper and puts them in a cardboard box to ripen. He stores them into december that way.
jimrbto
17 years ago
Melisa,
At this time of year there is only two choices- - pick them or lose them. I would rather pick them. This method ripens the fruits very slowly and you must check the toms every day and remove any that may start to mold or go bad. I find that the texture and flavor isn't changed TOO much, still better than store bought and I only use them for fresh eating in salads, sandwiches or to make fresh stewed.
I sometimes think that "gassing"them only causes them to turn red and not realy ripen thoroughly as it acts so fast.
The apple in a bag or box takes weeks or longer. I have eaten toms at least a couple months after picking.
Hope this helps a little.
Jim
melva02
17 years ago
Interesting, thanks Jim. You reminded me to go check for green cherry tomatoes on the plant one last time, it's just getting below freezing for the night as I write this. Those will go into a jar of fridge pickles I already started, but when I find one starting to ripen I put it on the sill for a few days.

I can definitely see the time making a difference in the end result, and that the uneven heat would damage tomatoes on the sill for that long. Seems like when I buy green tomatoes to fry they ripen too soon, but there's such a wide band between perfect for frying & perfect for slicing.

Melissa

Tomatoes not ripening

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readinglady

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