Tomatoville® Gardening Forums - View Single Post - Pomodorino del Piennolo del Vesuvio (Spongillo)

cwavec · March 24, 2017

I would like to see a little clarification of what is meant, in relation to a tomato,
by the terms "long keeping" (ilex, #21), "long storage capabilities" (ilex, #21),
"longkeeper varieties" (Locomatto, #22).

I'm assuming to start with that this is not the same as some recently bred hybrids
created just to cater to the "retail long chain" (I know I have that incorrect but I
hope it's illustrative enough as I can't think right now of the actual words). In other
words, the post-harvest period that includes sorting, packing, shipping, shelving,
sale and finally consumption. At least one of these has been promoted by an
otherwise favorite seed producer as being capable of shipment from Almeria to
Moscow and return and arriving back home in the same condition as when it left.

It seems to me that this is not at all the same objective as one would seek when
engaging in the Piennolo process.I'm trying to understand a bit about how that
process works and what actually happens to the fruit when it is undertaken. Also,
what characteristics most contribute to its success.

On the contrary, I'm sure that some of these new hybrids are explicitly bred so that
they cannot ripen. They can get plenty red though.

Again, it seems that this is not a quality that the Pomodorino del Piennolo shares.
Would someone knowledgeable kindly comment on that?

March 24, 2017	#30
cwavec Tomatovillian™ Join Date: May 2016 Location: PA - 5b Posts: 92	Long keepers I would like to see a little clarification of what is meant, in relation to a tomato, by the terms "long keeping" (ilex, #21), "long storage capabilities" (ilex, #21), "longkeeper varieties" (Locomatto, #22). I'm assuming to start with that this is not the same as some recently bred hybrids created just to cater to the "retail long chain" (I know I have that incorrect but I hope it's illustrative enough as I can't think right now of the actual words). In other words, the post-harvest period that includes sorting, packing, shipping, shelving, sale and finally consumption. At least one of these has been promoted by an otherwise favorite seed producer as being capable of shipment from Almeria to Moscow and return and arriving back home in the same condition as when it left. It seems to me that this is not at all the same objective as one would seek when engaging in the Piennolo process.I'm trying to understand a bit about how that process works and what actually happens to the fruit when it is undertaken. Also, what characteristics most contribute to its success. On the contrary, I'm sure that some of these new hybrids are explicitly bred so that they cannot ripen. They can get plenty red though. Again, it seems that this is not a quality that the Pomodorino del Piennolo shares. Would someone knowledgeable kindly comment on that?