Tomatoes continue to ripen after picking because of the release of ethylene, a natural ripening hormone, which triggers the maturation process. This gas is produced by the tomato itself and speeds up the change in color, texture, and flavor.
Once picked, the tomato continues to ripen by mobilizing several processes that gradually change its color, texture, and taste. Most importantly, it increases its production of ethylene, a plant hormone essential for ripening. This chemical signal triggers a whole series of reactions, such as the degradation of chlorophyll, the green pigment initially present, which then gradually reveals red or orange pigments called carotenoids (including the famous lycopene, responsible for the red color). At the same time, there is a progressive breakdown of the starch and organic acids contained in the tomato, which increases the sugar and reduces the acidity—making the tomato tastier and sweeter over time. Finally, pectins, these compounds that ensure the firmness of the fruits, are gradually modified or even degraded: this softens the tomato, making it more pleasant to bite into.
Ethylene is primarily a gaseous plant hormone that tomatoes naturally produce, even after being picked. This gas acts as a signal, triggering changes in the fruit: it activates enzymes that make the tomato less green, softer, sweeter—in short, ripe. Essentially, the more ethylene the tomato releases, the faster it approaches its ideal ripeness. It's like a kind of chemical message telling the fruit, "Hey, it's time to be flavorful!" This is also why we can artificially accelerate ripening by placing an unripe tomato next to an apple or a banana, which are strong producers of ethylene, so it ripens faster.
Tomatoes ripen better after harvest when they are exposed to mild temperatures, usually around 18 to 22 °C. Colder temperatures really slow down their ripening, and too hot is also not ideal; they quickly become soft without properly ripening. Low light is quite sufficient, especially because tomatoes ripen very well in darkness or under low lighting. Above all, good ventilation is essential because it prevents excess humidity and limits the risk of mold. Finally, avoiding large temperature fluctuations and maintaining a stable atmosphere really helps achieve even, more attractive, and tastier ripening.
The way tomatoes are stored greatly influences their ripening after harvest. A temperature that is too cold, such as that of a refrigerator, slows down the process and alters the taste, making the tomato mealy or dull in flavor. Conversely, an environment that is too warm accelerates ripening but also promotes rot. The ideal storage temperature usually ranges from 12 to 20°C. Agricultural practices like the use of nitrogen-rich fertilizers accelerate the fruit's growth but can make it more challenging to achieve uniform ripening after picking. Tomatoes harvested before ripening in industrial farms tend to withstand transport better but often lose flavor and nutritional quality compared to tomatoes grown organically and harvested at maturity.
Contrary to popular belief, placing tomatoes on a windowsill in direct sunlight during the initial ripening phase mainly accelerates their coloring but may slightly alter their final flavors and textures.
Stored tomatoes lose their flavor and texture in the refrigerator because the cold affects the production of aromatic compounds and accelerates cellular degradation.
Placing a banana or a ripe apple next to tomatoes accelerates their ripening process due to the high amount of ethylene released by these fruits.
The tomato continues to ripen after harvest due to its botanical classification as a climacteric fruit, which means it naturally increases the production of ethylene gas after being picked.
Tomatoes that ripen after being picked remain nutritious, although they may have a slightly lower concentration of vitamins and antioxidants compared to those that ripened fully on the plant.
Refrigeration interferes with the ripening process by inhibiting the action of ethylene. This can alter flavor, texture, and prolong the time needed for complete ripening.
Yes. Placing tomatoes with other ethylene-producing fruits, such as apples or bananas, can significantly accelerate their ripening.
No, the ability of tomatoes to ripen after harvesting varies by variety. Some varieties ripen more effectively after being picked, while others need to be harvested at full maturity on the plant for the best flavor results.
In general, a picked green tomato can take between 7 to 14 days to reach full ripeness if kept at room temperature, depending on the environmental conditions.
No one has answered this quiz yet, be the first!' :-)
Question 1/5
