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Midwest

I have a giant tomato on the vine right now that is starting to turn red. The problem is that my weighiff is 2 and a half weeks away. If I pick it now before it goes solid red will I be able to keep it that long and if so under what conditions should I keep it.

Thanks

8/19/2017 12:54:08 PM

On top of Brush Mountain, Pa.

Your tomato can be kept in a refrigerator for that period of time without much deterioration other than a very small amount of weight loss. 55 degrees is thought to be best. DO NOT FREEZE YOUR TOMATO.I would place it on some dry paper towels.

8/19/2017 12:57:57 PM

Oak Grove, Mn

I have kept tomatoes over the winter for a 3 week period before harvesting seed stored at basement temps. This fall, I will have a few tomatoes that start turning before the 3 week time window. For storage, I have been shopping craigslist to look for a cheap, used wine chiller. Thanks Margaret Martin, for giving me that idea at last weighoff. Regular refrigeration is too cold for optimum storage. I also have been considering leaving the stems a bit long, connecting a rubber hose to the tomato and giving the tomato a low pressure solution of potassium chloride. Would this be legal by GPC rules? Other thoughts that I have had to try to extend the storage time would be to set up a charcoal canister air filter to reduce airborne organisms and humidity control. This year might just be the wine chiller, but for future years will work on increasing the ripening window.

8/19/2017 5:15:03 PM

Midwest

Thanks!

8/20/2017 1:20:44 AM