Tomatoes remain one of the most popular and sought-after plants among kitchen gardeners due to their ability to produce multiple harvests, including within a season. As their production and availability increases, the commercial price of tomatoes goes down. This is also beneficial for large-scale operators as well as those using tomatoes to prepare ketchup, paste, purée and condiments as well as sun-dried tomatoes.

At the individual level, for those who opt for kitchen gardening to support their budget, tomatoes can be stored as well. Many families have their own techniques of tomato storage, which have been passed down for generations.

During the bulk availability of tomatoes in the fruiting season, the most common method to store tomatoes is to peel off their outer skin and to freeze the pulp in small containers, as per the family’s daily culinary need. In the off-season, when the price of tomatoes goes up, these frozen boxes or cubes of tomato purée or tomato pulp come in handy. One by one, each of these containers are opened and used to make the gravy of the meal being served that day.

FRUITING AND HARVESTING

Having discussed various aspects of the plant life cycle of the determinate tomato, we will move on to the fruiting and harvesting of the red tomatoes.

As mentioned in preceding columns, a few growers harvest and use green tomatoes. While these are somewhat bitter to tart in taste, they are still used to prepare unique condiments and other uncommon culinary preparations. Apart from these gardeners, there are many commercial growers who may harvest the fully-grown green to yellow and light orange tomatoes as well.

A ripe tomato isn’t just about its colour, with the timing and technique of harvest and storage equally important

Even after harvest, the tomato continues to change its colour. This gives the growers enough time to manage the lag time in which the produce changes hands, from the grower to the seller and the eventual end-user. This way, the tomato usually reaches the end of the supply chain — properly ripened and with a tough, solid exterior — without rotting, over-ripening or succumbing to the weight of other tomatoes.

The buds, flowers and fruits of tomatoes grow in clusters. However, in most cases, the entire cluster of tomatoes does not turn red simultaneously. The cluster usually ripens and turns red in steps. As the tomatoes that are exposed to more sunlight turn red and are harvested, they pave the way for other tomatoes to come forward and get more exposure to sunlight.

The popular belief among many gardeners is that a red tomato should be gently twisted at the top over the stalk part. If the tomato is ready for the harvest, it will pop into your hand — as if saying it is ready to be harvested.

It is also important to keep the calyx intact while harvesting. The calyx is that small green part including the sepals that is present at the top of the fruit. It protects the fruit from probable infections and external moisture. Some gardeners even place a small tape on the calyx of a harvested tomato to increase its storage shelf-life, while others keep the tomato upside down to do the same.

After harvest, tomatoes are usually kept in paper bags or wrapped in newspapers and they continue to turn red and ripe. The ripened tomato fruit also emits ethylene, which further promotes ripening among the other surrounding tomatoes. Many farmers even keep a ripened tomato among other unripe fruits and vegetables, as it is believed that the ethylene produced from the tomato augments their ripening as well.

Please send your queries and emails to doctree101@hotmail.com. The writer is a physician and a host for the YouTube channel ‘DocTree Gardening’ promoting organic kitchen gardening

Published in Dawn, EOS, March 23rd, 2025