Ripening of tomatoes indoors is not a difficult thing. However, do not expect them to be at the same standard as those which have ripened naturally due to heat from the sun. Nevertheless, they will be of higher quality compared to those of greenhouse sold at the groceries. Discussed below is the process on how to ripen tomatoes indoors.
Green tomatoes should be picked from the vines before they are affected by frost. If frosting occurs before they have been picked, those which were affected will not ripen. Instead, they will take on a deep green color in a day. Keen observation of weather and reading through weather reports can keep you updated on the weather conditions and you will plan the picking period better.
The fruits should be washed immediately after been picked. Inspection takes place at this stage. Thereafter, they are dried off with a clean dish towel. Washing should only be done under running water for effective removal of fungus, dirt and fungus. Also, it prevents cross-contamination. Any spotted, soft or damaged tomatoes should be eliminated from the group. Nonetheless, those who wish to include then in the ripening process can still do the same but ensure they are the first ones to be taken out because they are more likely to rot.
A wide flat container having a spongy layer to act as an absorbent is required. This is where the fruits will be spread. The absorbent material should be thick so as to contain liquid seeping from rotten tomatoes to ensure that it does not come into contact with the rest. Also, it should be liquid-proof.
The container should be spacious enough to ensure the fruits do not come into contact. The ideal spacing should be 2 inches. The box is lined using paper towels and thick newspaper sheets. The tomatoes are then spread out in one layer.
The boxes fought to be placed inside a cool area with temperatures of 50-60 F. Insulated garages, unheated basement or an enclosed porch are the very good storage options. If the temperatures are high, ripening will occur faster but if they are low, the process will take some time. Humidity is another aspect which has to be regulated as it can result to a considerable rot if on the high end. A dehumidifier can be used set at 35-40%.
The fruits have to be inspected on a weekly basis or often than that. If more than half of the tomato has ripened, it should be taken out and allowed to ripen completely. Signs of rotting should also be checked because once it starts, it spreads quite fast. The ripening occurs within three weeks and three months.
Daily inspection is emphasized as any rot will be detected early and removed before it does any further damages. Otherwise, you may have nothing to show at the end even though you packed a large quantity of the tomatoes to ripen. Maintain good aeration in the fruits and set the humidity at low level. Humidity causes mildew and fungus which can damage the ripening tomatoes.
Green tomatoes should be picked from the vines before they are affected by frost. If frosting occurs before they have been picked, those which were affected will not ripen. Instead, they will take on a deep green color in a day. Keen observation of weather and reading through weather reports can keep you updated on the weather conditions and you will plan the picking period better.
The fruits should be washed immediately after been picked. Inspection takes place at this stage. Thereafter, they are dried off with a clean dish towel. Washing should only be done under running water for effective removal of fungus, dirt and fungus. Also, it prevents cross-contamination. Any spotted, soft or damaged tomatoes should be eliminated from the group. Nonetheless, those who wish to include then in the ripening process can still do the same but ensure they are the first ones to be taken out because they are more likely to rot.
A wide flat container having a spongy layer to act as an absorbent is required. This is where the fruits will be spread. The absorbent material should be thick so as to contain liquid seeping from rotten tomatoes to ensure that it does not come into contact with the rest. Also, it should be liquid-proof.
The container should be spacious enough to ensure the fruits do not come into contact. The ideal spacing should be 2 inches. The box is lined using paper towels and thick newspaper sheets. The tomatoes are then spread out in one layer.
The boxes fought to be placed inside a cool area with temperatures of 50-60 F. Insulated garages, unheated basement or an enclosed porch are the very good storage options. If the temperatures are high, ripening will occur faster but if they are low, the process will take some time. Humidity is another aspect which has to be regulated as it can result to a considerable rot if on the high end. A dehumidifier can be used set at 35-40%.
The fruits have to be inspected on a weekly basis or often than that. If more than half of the tomato has ripened, it should be taken out and allowed to ripen completely. Signs of rotting should also be checked because once it starts, it spreads quite fast. The ripening occurs within three weeks and three months.
Daily inspection is emphasized as any rot will be detected early and removed before it does any further damages. Otherwise, you may have nothing to show at the end even though you packed a large quantity of the tomatoes to ripen. Maintain good aeration in the fruits and set the humidity at low level. Humidity causes mildew and fungus which can damage the ripening tomatoes.
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