By wrapping fruit in brown paper during the ripening
process, bruising and decay will be reduced.
Harvesting and storing tomatoes
Don't leave ripe fruit on the vines longer than necessary. This may increase exposure to rain, which
may lead to cracking. Harvesting before it rains also help avoid fruit molds such as gray mold. However,
early harvest can lead to catfacing.
Generally, it is best to harvest red ripe fruit and store it at room temperature. However, if it can't
be eaten right away, the fruit can be held in the refrigerator a few more days.
When harvesting less ripe but full-size fruit late in the season, pick them and store at 70° F to ripen.
As they become pink, move them to cooler temperatures (55° F) and then to the refrigerator when fully ripe.
To extend the tomato season, hold green fruit where the temperature stays over 50° F most of the time.
When the tomatoes start to color, select the best to take to the kitchen for further ripening.