Franklin County

   September 2009
 

Store and ripen green tomatoes

Store mature green tomatoes at 55 to 70^o F. Make sure the storage area is away from direct sunlight and not too humid. Excessive humidity can cause tomatoes to rot.

Suitable storage areas include garages, cellars, porches, or pantries. Place in single layers on shelves or within shallow containers and boxes.

If at all possible, green tomatoes should be harvested before the first frost. Green tomatoes hit by a light frost should ripen if wrapped in newspaper. However, if they are hit by a heavy frost, they will not ripen and should be used as soon as possible in the green state.

One way to ripen green tomatoes once they are removed from the vine is to wrap them individually in newspaper (wrapping the tomatoes helps to prevent rotting and provides the proper atmosphere for ripening to occur).

You may also ripen tomatoes in well-ventilated, open cardboard boxes at room temperature checking them every few days to eliminate those that may have spoiled. Line the box with newspaper and place a layer of tomatoes on top. Although a second layer can be added, do this only when necessary, as tomatoes are prone to bruising.

The cooler the temperature, the longer the ripening process will take. Mature green tomatoes will ripen in 14 days at 70 degrees F and 28 days at 55 degrees.

Once fruit is fully ripe, it can be stored at 45 to 50 degrees F with a relative humidity of
90 – 95%. Do not refrigerate. Ripening enzymes are destroyed by cold temperatures whether in the garden or in a refrigerator.

Source:  Michigan State Univeristy Extension, Preserving Food Safely—01600822, 08/03/99

Return to the main Franklin County page
		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08