Stop scolding varieties, five other reasons why tomatoes taste bad

For some reason, all hopes for delicious tomatoes rest on the search for the best varieties. Not everyone is ready to admit that the reason for failures with tomatoes, perhaps, lies in something else. Not that the variety is bad, or that the seedlings were deceived.

Reason number 1 - the soil itself or water

Do not be alarmed, all these reasons need to be known only in order to take action. Everything is fixable.

• Sour soil - nutrients are poorly absorbed.
• Too alkaline is the same.
• Moisture-intensive - with stagnant water, breathing of the roots is difficult, again poor absorption of food.
• Sand - all fertilizers quickly go into unattainable depths. The roots are either cold or hot, the assimilation of the nutrient soil solution is disturbed.
• Heavy soil - with a lack of moisture, the roots seem to be pinched, neither breathe nor exhale. Not to fat, I would live.

There are simply features of soil or water. For example, my tomatoes do not absorb calcium well.

I suppose that the reason is the irrigation water, it contains a lot of iron.

Exit: foliar dressing with calcium nitrate, rejection of varieties prone to top rot. There is nothing else I can do with soil and water. But I put 2-4 liters of vermicompost in each hole during planting this year :)

If your tomatoes are always successful, without floods and floods, the soil and water are suitable.

Reason # 2 - important invisibility

In the soil there is a whole army of underground inhabitants invisible to the eye. Now I will only talk about fungi and bacteria. Some of them can penetrate the tomato bush and significantly improve or spoil the taste.

I was convinced of this when from one pack of seeds of one hybrid I got a completely different taste: in one season there was "Ah!"

Pathogens also spoil the taste.

Reason # 3 - poor quality seeds

The seeds carry a certain bouquet of "invisibles" of the soil in which they grew. These are both good and bad comrades. Collecting seeds from sick tomatoes for a grower is insanity. And yet, pathogens that have not manifested themselves can slip through. Even viruses.

There is a group of seeds treated with thiram. They kill all living things, but... Seeds with such processing are weak. They may not ascend. They may have been stored poorly or for a long time before processing. Thiram won't make them better.

Once we came across petunia seeds with a germination rate of 10%, many had 0%. These are granules. As far as I understand, the pellets themselves were stored incorrectly, high humidity turns the nutrient shell into "cement".

In short, the variety can be good, but the seeds are in trouble.

Reason number 4 - agricultural technology

The taste of tomatoes will be badly affected:

• Improper watering
• Untimely application of fertilizers, both their excess and lack
• Late harvesting of leaves (usually too early)
• Thickened fit
• Poor illumination
• Poor ventilation
• Insufficient hardening of seedlings
• Planting seedlings in cold ground

And there are a number of ways to spoil the taste of a great variety with poor agricultural technology.

Reason # 5 - weather

Rain and heat can both improve and degrade the taste of tomatoes.

There is no point in dwelling on this. But don't forget.

And then all the talk about varieties, but about the weather separately. And the gardener seems to have nothing to do with what has grown in his garden.

An article about the Banana Legs tomato is coming soon. She will complement what has been said.

Have you grown tasteless tomatoes?

What reason was found, why tasteless?

I would be grateful for your subscription and communication :)