Quote:
Originally Posted by Tom Wagner
On another sub forum I was asked about Sweet Waters. I realized that I may have put a few of these out for testing.
Total solids content of cultivated tomato range from 4.5 to 8.5%
of its fresh weight. I made it an effort year ago to collect the extremes. The lowest levels were generally watery fruits. I combined those clones with higher pectin tomatoes and then crossed to really sweet lines. The results are still coming in ...I have several candidates from a couple of states that need further evaluation. I wanted the juiciest - sweetest tomato I could come up with. I envisioned drippy syrupy tomato juice running down my face. When I find it I will have someone take a picture of this fool doing just that.
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I always associated "watery" with industrial-maters, the hard, ethalyne gassed fellers at the supermarket, and "meaty" with wholesome multilocular heirlooms.