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Question by Carol: Why do tomatoes ripen in the window?
Pink tomatoes are to be put in a dark cupboard to ripen. But green tomatoes ripen when placed in a sunny window. Should I put green tomatoes in a dark cupboard to ripen as well?
Best answer:
Answer by Bobo
read a book, lard
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My grandma always put tomatoes in the window after picking them out of her garden no matter the type. She tried placing them in the cupboard but we quickly found out they rot faster. Putting them in the sun brought out that flavor and they ripened really nicely. I think, and this is just a guess, that because they go bad faster in the cupboard its because bacteria and stuff live better in dark moist places. Just a guess, but I know that is what happened when we tried it.
Tomatoes continue to ripen with exposure to sunshine. I don’t have any experience with pink tomatoes. I would assume it’s because the acid content may be lower.
To keep green tomatoes longer wrap on newsprint and store in a cool area. Like a basement or at root cellar. Someplace that won’t freeze and not get as cold as a refrig. When needing tomatoes then bring out and allow to ripen.
Although a tomato will turn red with son exposure after it is picked, it does not gain anything nutrient wise after it is picked.
Ethylene is the reason. The sun converts this gas, that tomatos make naturally, and ripen the fruit.
Green tomatos will take much longer to ripen in a cool, dark and airy environment. Do not wrap them in paper, or anything else, as this will promote mold and decaying.
Keep an eye out for decay or mold. If you see any, remove the affected tomatoes immediately and give the tomatoes more air circulation. The cooler the storage area for the tomatoes, the longer the ripening process will be. Expect about 2 weeks for ripening under normal, warm household conditions. If the house or storage area is too cold, the tomatoes may never ripen or will result in flavour-less tomatoes.