Farming is not as easy as it appears. There are times when the harvesting season comes to an end before the crops in the farm ripen especially in the case of tomatoes. It may also be because the farmer just wants to ripen them on his own at home. For whatever cause, there are many methods of doing this and the article below contains details on how to ripen tomatoes.
Most individuals choose to go about this by just plucking the green tomatoes from the garden and placing them on the shelf to ripen. It is pretty much that simple. The plucked ones may however have to be mature for them to get ripe successfully.
Once these fruits are taken from the garden, they should be thoroughly cleaned. This is in a bid to remove all the dirt from the field and in the process get rid of some pathogens too. It is very advisable to use running water from then tap for this purpose as still water will not get rid of all the pathogenic material which may make the whole bunch go bad.
These are then supposed to be sorted one by one to check if there are any signs of rotting ones, those with spots or those which appear to be rather soft. These should then be separated from the rest in order to make sure that all the good ones are kept separate. The farmer may however decide whether to throw them away or try ripening them to see if any good results can be drawn from them.
It is not possible to give a definite estimate of the amount of time this process will take. This is due to the fact that there are different types of tomatoes and for each type, the ripening time changes. Other determining factors include the temperature in which they are kept and also the stage of growth they were at the time they were plucked. Many have estimated these to take from just a few days to several weeks.
It is important to observe the tomatoes from time to time, may it be on a daily or a weekly basis. Those which are observed to be at least fifty percent red should be removed and left to become ripe in the kitchen counter. Any signs of rotting tomatoes should be done away with as fast as possible to see to it that they do not contaminate the others. This inspection should be made with a lot of care.
It should be seen to it that these green tomatoes are kept in an area with free flow of air. In order to hasten this process, bananas can be put together with them and through the process of releasing ethylene gas, this helps them ripen faster. This has even been proved scientifically.
In conclusion of the above, it has been observed that it is not necessarily a recommendation that the tomatoes be left to ripen on their own in the field. Ripening them indoors is also as effective though critics have been raised that the taste is not the same but despite this fact, great success rates have been achieved.
Most individuals choose to go about this by just plucking the green tomatoes from the garden and placing them on the shelf to ripen. It is pretty much that simple. The plucked ones may however have to be mature for them to get ripe successfully.
Once these fruits are taken from the garden, they should be thoroughly cleaned. This is in a bid to remove all the dirt from the field and in the process get rid of some pathogens too. It is very advisable to use running water from then tap for this purpose as still water will not get rid of all the pathogenic material which may make the whole bunch go bad.
These are then supposed to be sorted one by one to check if there are any signs of rotting ones, those with spots or those which appear to be rather soft. These should then be separated from the rest in order to make sure that all the good ones are kept separate. The farmer may however decide whether to throw them away or try ripening them to see if any good results can be drawn from them.
It is not possible to give a definite estimate of the amount of time this process will take. This is due to the fact that there are different types of tomatoes and for each type, the ripening time changes. Other determining factors include the temperature in which they are kept and also the stage of growth they were at the time they were plucked. Many have estimated these to take from just a few days to several weeks.
It is important to observe the tomatoes from time to time, may it be on a daily or a weekly basis. Those which are observed to be at least fifty percent red should be removed and left to become ripe in the kitchen counter. Any signs of rotting tomatoes should be done away with as fast as possible to see to it that they do not contaminate the others. This inspection should be made with a lot of care.
It should be seen to it that these green tomatoes are kept in an area with free flow of air. In order to hasten this process, bananas can be put together with them and through the process of releasing ethylene gas, this helps them ripen faster. This has even been proved scientifically.
In conclusion of the above, it has been observed that it is not necessarily a recommendation that the tomatoes be left to ripen on their own in the field. Ripening them indoors is also as effective though critics have been raised that the taste is not the same but despite this fact, great success rates have been achieved.
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