Indoor ripening of tomatoes is not a difficult task. This will not give you the same quality as that gotten when the tomatoes are ripened by the sun but the taste is much better compared to the green ones found at grocery stores. The discussion below outlines how to ripen tomatoes in doors.
The tomatoes should be picked from the garden before they become frosted. If there has been frost already, only the tomatoes which were protected from the frost will ripen. The ones which were affected by the frost will become dark green within one or two days after the picking.
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 tomatoes must be checked once in a week or often than that. If there are any which are fifty percent ripe, they ought to be taken out and allowed to ripen completely from the outside. In addition, they have to checked for signs of rotting. If there are any rotten ones, they have to be removed immediately because once the rotting starts, it needs just a little time to affect the whole tomato. The ripening starts from three weeks and may go on for three months.
On the same note, one rotten tomato is s a danger to the rest. This means it can spread this to all of them and you may end up with nothing to show after the process. Maintaining the humidity at a low level and ensuring the air circulation is good prevents the formation of mold and mildew.
The tomatoes should be picked from the garden before they become frosted. If there has been frost already, only the tomatoes which were protected from the frost will ripen. The ones which were affected by the frost will become dark green within one or two days after the picking.
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 tomatoes must be checked once in a week or often than that. If there are any which are fifty percent ripe, they ought to be taken out and allowed to ripen completely from the outside. In addition, they have to checked for signs of rotting. If there are any rotten ones, they have to be removed immediately because once the rotting starts, it needs just a little time to affect the whole tomato. The ripening starts from three weeks and may go on for three months.
On the same note, one rotten tomato is s a danger to the rest. This means it can spread this to all of them and you may end up with nothing to show after the process. Maintaining the humidity at a low level and ensuring the air circulation is good prevents the formation of mold and mildew.
No comments:
Post a Comment