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Show Us Your Pubes! Group GLOG From The Rocoto Giveaway


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#501 stettoman

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Posted 13 September 2019 - 07:51 AM

That's really crappy having those break off.  I think sticking it in water right away is the best thing for it.  Maybe keeping it warm too, while trying to avoid too much/intense sun - ?
 
Also, I've heard of success using a solution of ACV and sugar in the water of flower vases to help the flowers last longer.  The idea being that the sugar provides food for the plant while the vinegar lowers the pH and retards the bacteria that would otherwise grow quickly in the sugar water and create issues.  Not sure how this would translate to a ripening peppers situation, but this got me thinking that perhaps it could.
 
EDIT:  Empathy "like," above.

  

If they are green-ripe, then just hanging the branch upside down to "cure" for a few weeks might even trigger the color break. Once the color breaks, you can pull them off the plant and ripen inside by a window. Probably won't get viable seeds with this technique, though.
 
I know the feeling: We've been having a damned "Siberian hurricane" here along the south coast for the past few days and my huge plants have been flipped over repeatedly by the high winds.

I've never heard of "green-ripe, but the practice of hanging plants, yes. I actually tried it (unsuccesfully) at the end of my first season growing exotic hots.

The water cup failed me. Leaves on the branch withered overnite, so I figure my best chance to salvage pods will be to hang the branch in the studio, the darkest, coolest room in the house.

Back to "green-ripe"--if my assumption is correct, most of my Pubescens have a perpensity to turn a very dark green just before color appears. Green-ripe, then? These Turbos have been almost black for over a month, the wife & I have actually discussed whether they would start to orange up.

I hope that they're close enough to finish. I do have two ripe pods so far...

2019-09-13 07.49.34.jpg

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#502 CaneDog

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Posted 13 September 2019 - 03:48 PM

I've had better luck with warm conditions than cool for ripening pods.  I did the 'hang' thing in my cool garage one year and got only soft unripe pods.  I'd consider a warm location and perhaps in a paper bag with a ripe banana and/or apple for the ethylene. 

 

Those pods look sweet!  Bodes well for the others.


Current glog:  Hirsute Pursuit – Rocotos, Wilds & Moar  - http://thehotpepper....tos-wilds-moar/


#503 podz

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Posted 13 September 2019 - 07:34 PM

What I called "green ripe" is referred to in the industry as "mature green".

 

http://www.agr.gc.ca...-piment_eng.pdf

 

http://www.vegetable...hilli/f0006.pdf


Edited by podz, 13 September 2019 - 07:58 PM.


#504 stettoman

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Posted 14 September 2019 - 08:41 AM

What I called "green ripe" is referred to in the industry as "mature green".
 
http://www.agr.gc.ca...-piment_eng.pdf
 
http://www.vegetable...hilli/f0006.pdf


Interesting stuff. Yes, these pods are "mature green", full size and very dark. They've been like this for over a month, I like to call "on the verge". Sad thing is that these peppers will hang there "on the verge" for weeks and more. Best example: Aji Amarillo.

Thanks for your input guys...

 

*EDIT* Hey CD, I just came up from checking on those dismemberment victims, and one of them is definitely showing a slight yellowish tinge just below the calyx...I'm not sure if I should move them or not...The studio right now is at 66 degrees F with 60% humidity. I can hang them in a sunny warm south window, whaddaya think?


Edited by stettoman, 14 September 2019 - 09:46 AM.

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#505 CaneDog

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Posted 14 September 2019 - 10:32 AM

That's good news.  IDK, maybe don't fix it if it's not broke?   66F for rocotos doesn't sound like a terribly low number. The one changing already is great news though, because I suspect they need to be pretty close in order to ripen firm instead of just going bad.


Current glog:  Hirsute Pursuit – Rocotos, Wilds & Moar  - http://thehotpepper....tos-wilds-moar/


#506 stettoman

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Posted 14 September 2019 - 09:00 PM

I "bagged" the severed branch today with a greenish nanner in a grocery bag, hedging my bets.

That yellowish pod? Definitely ripening!

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