![]() ![]() This is said to produce better flavoured tomatoes than the other methods.įor each of these methods the best results come from tomatoes that are already starting to show a yellowy-orange tinge indicating that they are ready to ripen. ![]() Hang up the whole plant: Useful at the end of the season when a frost is forecast, the whole tomato plant can be gently pulled up and then hung upside down in a garage or cellar where temperatures will remain above freezing.However, the combination of moisture and warmth can encourage mould so it is usually best to put holes in the bag or regularly open and check the jar. Large glass jars or plastic bags: Another way to concentrate the effect of ethylene involves placing 2-4 large tomatoes in a jar or bag along with a ripening fruit and then sealing it.Periodically open it up to check for any that show signs of mould or rotting. In a paper bag: Put 5 -10 tomatoes in a paper bag with a ripening banana, apple or tomato and leave in a warm place.Another variation of this method is to place the tomatoes in a wooden drawer although you would be lucky to find a spare drawer in my house! ![]() Cover with another single layer of newspaper and leave somewhere warm. In a cardboard box: Line the box with newspaper (or use fruit cardboard if it came from a grocery store) and place the green tomatoes on top in a single layer with a little space between each.There are several ways to ripen tomatoes indoors: Placing a ripening banana or apple in an enclosed bag with green tomatoes helps them to ripen as the fruit releases ethylene So, placing a ripe banana or apple in with some green tomatoes in an enclosed space helps to speed up the ripening process. Although this all sounds very artificial and leads to rather bland-tasting produce, ethylene is actually naturally released by ripening fruits such as bananas, apples and tomatoes. This is the gas that is used commercially with tomatoes and other fruits that are picked green before shipping and then ripened for sale. The third factor that speeds up ripening is a gas called ethylene. So you can slow down ripening by placing tomatoes in a cool area or speed them up with moderate warmth. The warmer a tomato fruit is the quicker it will ripen. Temperature, on the other hand, is a very important factor. ![]() So, plenty of light is not required for ripening and, in fact, it tends to make the skins of the fruits harder. Take a close look at your tomato plants and you will learn why: surprisingly, tomatoes often start to ripen on the opposite side of the fruit to the sunny side although not all varieties show this. Contrary to popular belief, windowsills are not the best place for ripening up tomatoes. ![]()
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