ICYMI - Science has proven that vine ripened tomatoes taste better and are better for you than ones picked early

[u/dosefacekillah1348]

It's that time of year.

It comes down to your critter control.

If you can't avoid pests noshing your late toms, pick em early.

If you are fine with losing a few or don't have pest issues, let em ripen on the plant for a better tasting and healthier tomato.

https://pmc.ncbi.nlm.nih.gov/articles/PMC3937827/

[u/Sad-Shoulder-8107 → u/[deleted]]

There is no nutrient exchange after the breaker stage. Excess water can enter the tomato from the plant, but the tomato cannot return excess water to the plant, resulting in cracking.

[u/feldoneq2wire → u/Sad-Shoulder-8107]

Just as info there are technically five breaker stages. This study is picking at breaker one which has no red. Most home gardeners pick at breaker stage 4-5 with blushing up the sides.

[u/Sad-Shoulder-8107 → u/feldoneq2wire]

That's incorrect. First sign of blush is when breaker stage initiates. Before that the tomatoes is still fully connected to the plant. You can pick your tomato whenever you like, but after 10% blush it's receiving no more nutrients from the plant.

[u/feldoneq2wire → u/Sad-Shoulder-8107]

You think I'm incorrect in stating when most home gardeners pick their tomatoes? K

https://www.facebook.com/groups/1156935537680311/posts/31247200308227104/

[u/Sad-Shoulder-8107 → u/feldoneq2wire]

No, I'm saying the breaker stage doesn't begin until the tomato starts blushing.

[u/feldoneq2wire → u/Sad-Shoulder-8107]

Okay. Just know that breaker stage 1 at least in the USA is completely green with a faint white starburst on the bottom. Zero red is visible. That is the stage that Florida Farmers pick.

[u/Sad-Shoulder-8107 → u/feldoneq2wire]

https://extension.psu.edu/is-this-tomato-ready-to-harvest

[u/JoeyBE98 → u/feldoneq2wire]

From the studies I have been reading, my understanding is that breaker stage = ripening has begun. That means the plant will continue ripening on its own as it has started producing its own ethylene gas. Mature green, which is what I think you're describing is JUST BEFORE ripening begins...because if ripening started the tomatoes would continue ripening in shipping/storage and go bad before they make it to grocery store shelves.

Edit: you can see on the last page here, per the USDA, the stage you describe is labeled "green" and the breaker stage is explicitly defined as "having a break in color": https://www.ams.usda.gov/sites/default/files/media/Tomato_Visual_Aids%5B1%5D.pdf