I am really confused about this
Last season I planted some heirloom tomato seeds - the seed packet was a mixture of various types and colours.
When it came to harvest time, there were a couple of small yellow tomatoes and as the season was at an end, I decided to pick these and let them ripen on a sunny window sill.
This was at the end of April and this is the photo that I took at that time.
We are now almost half way into August and this is the photo that I took this morning.
As you can see, there is almost no change at all.
Both tomatoes are still very firm and despite the fact that they have been in a sunny position for the past almost four months, there is no sign that they are decomposing in any way.
I am totally confused as most heirloom tomatoes should be eaten within a day or two as they do not store well for long periods.
Can anyone help to explain this?
I shall be keeping them to see how long they will continue to stay like this and will update you all.
Maybe the conditions are good for preservation. No moisture or stale air... I don't know... I guess there are certain natural conditions that could explain that. But give them enough time and they will eventually rot. Can't last forever. But you can start a betting game ;) I am not in, just suggesting.
You may have a point there - we shall have to wait and see - a nice experiment.
Upvoted, the mystery deepens...who knows what is really going on with the seeds. The proof of the seed is in the fruit, so your fruit shows you exactly what seed your really had to begin with.
A mystery indeed - I shall wait and see what happens.
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That is really weird. I never had tomatoes last that long. But maybe they weren't close enough to being ripe yet and just are staying at that stage.
Maybe but the first photo is exactly how they were and they were turning yellow so should have carried on ripening.
Early in my education about nutrient density, Dan Kittridge of the Bio-Nutrient Association, brought an apple cut in half to a workshop I attended. He said he'd been carrying it around for a week or 2, and it had never turned brown. He said that when the nutrient balance for a plant is correct, the fruit will be so healthy it will not easily rot.
Maybe that fruit's plant had just the right balance...
Wow, that is interesting and if the case with my two tomatoes, then I shall feel quite proud.
Weird, to say the least.
I keep wondering: are they ripe yet? If they are, it seems like a shame to leave them there, not eat them and let them rot. Some people would kill to have one of those...
If they're not ripe yet, you could experiment further by leaving one there, and putting one in a closed cardboard box, together with a banana...
Good idea - I think I should try that.
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Put them next to a banana or two, I've heard that ripens fruit super quickly...
Cg