See my comment in your other thread about salt and tomatoes.

Thanks Dan. I read your post.

So they did it with "Sea Salt " ? Salt is NaCl. The rest of stuff in it doe not matter to me. If in fact the given product improved taste , IMO, it must have been because of Na.

And I wonder why the test lab sets limits or it as low, acceptable, optimum , high ???. They are agricultural labs. !!

Sey

PS: Let us get out of salt thing into other factors.

My theory is that a healthy plant produces the best flavored tomatoes and that goes hand-in-hand with well balanced fertility and optimal growing environment. Think of the plant as a sugar factory and all employees in the factory need to be doing their job well to get the end product packaged and delivered.

When the cooler fall weather arrives and it takes longer for my tomatoes to ripen my customers let me know that the flavor is not what it was during hotter days of summer. It may be just ripening temperatures but I believe that the best flavor is achieved by the fastest ripening times for any variety. Could it be that essential soil nutrients like K are being exhausted or is the plant just not functioning at peak capacity and unable to mobilize flavor components to developing fruit? Chances are that a number of factors are involved.

Disease pressure has a definite impact. If Early Blight gets advanced enough to affect upper growth the fruit will be similar to imported flavor (disgusting). You may be as well to pick the fruit before it is ripe and let it develop color on the kitchen counter.