The tomatoes have begun to ripen, the green chlorophyl in the fruit begins to dissipate allowing the red pigments to show through. As well as red pigments coming through, i noticed some yellow speckaling. It is not well understood why this occurrs but it is known that increasing the difference between potassium (K) and phosphorous (P) from nitrogen (N) will reduce the speckaling. I added a bloom boost additive that is made here called vitalink buddy, i applied it at 1ml per litre then added my general bloom nutrients till i reached the correct EC.
Hormones control the fruits ripening process, a hormonal gas called ethylene is released as the fruit ripens, this gas promotes ripening in the plant. As more fruit begins to ripen more ethylene gas is released and so becomes more concentrated until there is a flury of ripening fruit. Bananna plants release alot of ethylene gas and are commonly used in commercial fruit crop production to speed up the ripening process. We have our own bannana plant in the greenhouse and it seems to be doing the job.
In the later stage of ripening sugar production (brix formation) is concentrated in the fruit. The sugar attracts water to the fruits cells by process of diffusion, this causes the fruit to become ripe, juicy and sweet tasting. As the fruit matures, the pectin which holds the cells together begins to break down, the cells are not so structurally strong and so the fruit feels much softer.
This bunch of tomatoes are fully and evenly ripe, they are big, colourful, sweet and juicy.
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