When to Pick Tomatoes

When a tomato reaches a stage when it is half green-half red, a layer of cells forms across the stem of the fruit sealing it off from the vine. It doesn’t detach but no more ‘stuff’ is moving into or out of the fruit. All the fruit is doing is hanging there getting riper. It will do this on or off the vine as well as in the dark or in the light.  Ripening will proceed in relation to temperature.

The warmer it is the faster ripening occurs (up to a point).  In very hot weather red pigments don’t form so the tomatoes will have a orange-red color. Also, bright sun can burn the fruit causing a sunburned spot. A sudden rain can cause the skin to crack and a rot can enter the crack. Finally, a worm can start to feed on the fruit. 

The ‘take home message’ in all of this is harvest your tomatoes when they get to that half-green, half-red stage.  You will not sacrifice any flavor and you will have control over the ripening process- resulting in a deeper red fruit that will not be damaged by insect damage or rots. 

Tomatoes should not be stored below 50 degrees but you can store them in a cool location to allow them to ripen very slowly or in a warm location (about 85F is ideal) for them to ripen faster. Submitted by Fairie Gardener.

Information for this article comes from  the Manhattan Community Garden newsletter.