The actual amount of green shoulders will vary quite a bit among the tomatoes without the uniform ripening gene. The reason: who knows, there's probably more than 1 gene involved.
Growing conditions definitely play a role also.
I find that big hearts have the most shoulder of all tomatoes generally. I am taking here about the part that actually is green inside the flesh, not the greener skin on the outside. Black tomatoes appear to have lots of green shoulder but they are generally quite edible, unlike the hearts.
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