Core in greenhouse tomato varieties
I love the production, size, cosmetic appearance, and flavor out of two greenhouse tomato varieties called "rebelski" and "geronimo" barring one problem that many customers point out, some of them have quite a large core in them. We've somewhat remedied the situation by picking them when super super ripe, but its still an issue and is really bothersome. Anybody have any tips or other similar varieties with these high production levels of large beefsteaks without this core?
People just want everything out of their tomatoes it seems (large, perfectly round, no cracks, perfect stem, deep red, lots of meat/few seeds, early in the season, oh, and they want them to be cheap!) and its just hard as a grower to explain to a customer base why some of the best looking tomatoes look terrible and yet need to be twice as expensive for us to compete with the way better looking greenhouse adapted varieties!