Do LSL and firmness reduce tomato flavor?
What is the difference between long shelf life and firmness?
Can a tomato be firm without having LSL genes?
Is there any relation to green shoulders?
I heard about a new disease in tomatoes – Torrado virus.
Can you explain what it is? How it is transmitted and how can we, tomato growers, avoid it? Continue reading
by Mr. Wangzhixun, MinQing, Fuzhou, China
In open field production in MinQing (China) many small black spots appear around the fruit pedicel on the majority of fruits. It appears in all varieties in my field. This happens when the fruits are changing color from green to red. The fruit’s skin becomes rough and the coloring is uneven. This phenomenon affects fruit quality and might result in sale loss. Can you please tell me what the cause for this phenomenon is and what are the best ways to avoid it Continue reading