Tomatoes and Greenback

[Mikey & Annie]

We are not sure how best to get our toms red. We had some greenback problems and started leaving the door and vents open wider, but also shaded the greenhouse with fleece to cut down the direct sunlight.

In a nutshell, we would like to know if it's the sunlight or high temperatures that cause greenback, and how best to get em red in the greenhouse.

Last year we ripened em in paper bags using bananas. That seemed to work, but the taste was a little bland.

[bantiekeeper]

High temperatures and lack of potash both contribute to the onset of greenback.
Shading will help plus a high potash feed. I put banana skins on the ground around the tomato's and let them rot to aid ripening. It is a bit of a juggling act to keep the watering just right and at the same time keep the greenhouse warm but ventilated. I adjust my setup daily depending on the weather forecast.
With regard to taste I find some varieties taste bland anyway and always try something new each year. I prefer toms to taste a bit acidic and one cherry variety with this element is 'Bambino'. Have tried 'Tomatoberry' this year and although they look really good the taste is rather bland.

[johntheeng]

What is greenback ?

[bantiekeeper]

Greenback is where the area around the stalk of the tomato remains hard, green and unripe.

[johntheeng]

Thanks bantiekeeper. I've never had this problem. I keep my greenhouse well ventilated with the door open most days but like you keep an on the weather and shut it if necessary. I also find a lot of tomatoes bland and keep trying different types.

[Mikey & Annie]

That's another thanks to Bantiekeeper, cos at last we can at least get em red using banana skins even if the sun don't get out much for the rest of this year and ripen em the usual way.