5 easy ways to ripen tomatoes at home

 5 easy ways to ripen tomatoes at home

Cold summers or early autumn can prevent most of the tomato crop from ripening. To save tomatoes from early frosts and other unfavorable weather conditions, the ripening method is used.

With bushes

One of the most effective ways of ripening is hanging fruit lashes. To do this, you need to dig up tomato bushes with the roots, shake off the ground, free from damaged leaves and fruits. Leave only whole and healthy tomatoes. The base of the plant is wrapped with a rope or wire, after which the bush is suspended with its roots up. The distance between the lashes is at least 20-30 cm so that there is good ventilation.

A sufficient amount of nutrients are stored in the stems, thanks to which the tomatoes have time to turn red. And small specimens may even grow larger.

This method is suitable for varieties with small to medium fruits. In addition, such "bouquets" with cherry will decorate the kitchen.

In boxes

Any will do: wooden, plastic or cardboard. The main thing is that they have holes for airing, otherwise the vegetables will rot. For ripening, the humidity in the room should be 80%, the temperature is 20-25 degrees. Tomatoes are laid in tiers, separated by cardboard, paper or a layer of straw.

The containers should not be overloaded so that the bottom row is not damaged under the weight.

Every 3-5 days, the condition of the vegetables is checked: the ripe ones are taken away, and the spoiled ones are discarded.

With bananas

You can significantly speed up the ripening of tomatoes by putting a banana or its peel in a ripening container. Ethylene secreted by tropical fruits contributes to the rapid reddening of vegetables.A ripe apple and potato tubers have a similar effect. Ripe tomatoes are also used (2-3 per container). It is better to cover the box with a cloth: it retains the ethylene.

In layers with sawdust

Dry sawdust, straw or paper are poured at the bottom of the boxes. Place the tomatoes intended for ripening. On top is another layer of sawdust, then another layer of tomatoes. By analogy with the previous one, they are separated by sawdust or straw.

In order not to overload the bottom row, more than three tiers are not recommended. The top layer is covered with a breathable fabric.

The containers are transferred to a room with a temperature of 12-15 degrees and a humidity of 80-85%. A cellar or balcony is ideal. Ripeness is checked every 5-6 days. Brown specimens at 20-25 degrees ripen in 5-8 days. Greens in a cool basement can ripen for more than two months.

In containers with a clod of earth

If space permits, you can arrange a "winter garden". To do this, you need to dig out a bush with a lump of earth and transfer it to a container. A large pot or wide container will do.

The main condition is timely watering of the plant.

Fruits turn red in the dark or in low light. But in the autumn, it is quite enough on the windowsill in the apartment. And in winter, you can arrange additional light.


8 ways to get rid of the Colorado potato beetle on the site

The invasion of Colorado beetles is a big problem for gardeners.

After all, these insects can easily leave us without potatoes for the winter.

No wonder it is also called the leaf beetle. But this does not mean that he will be full of one potato. These beautiful bugs likewise gladly absorb the foliage of tomatoes, peppers, physalis and other nightshades.

If you do not start the fight on time, then all your gardening work may be in vain. But there are simple folk methods that have already proved their worth more than once and have saved more than one vegetable garden from a stranger! Let's take a look at some of them:


Simple ways to ripen tomatoes - garden and vegetable garden

The quality of ripening (ripening) of unripe tomatoes depends on the time of their collection, the degree of ripeness of the fruits and varietal affiliation. It will not work to ripen the plucked table varieties or large-fruited hybrids by placing them on the windowsill, due to their inability to lay and store.

For ripening, mature fruits are selected from the bushes, close to the technical ripeness characteristic of this variety, and they are placed to ripen in rooms with a humidity of 80%. At higher RH values, tomatoes will rot, in dry air they will become flabby, wrinkled and lose nutritional value.

With normal, room storage under diffused light, the fruits of tomatoes ripen in a week. If the process needs to be stretched out in order to have fresh vegetables on the menu until December, then the harvested fruits are stored in separate boxes at 12-10`C, covered with a cloth.

Dozing is carried out in a ventilated room, shifting the tomatoes with layers of peat or sawdust of wood species, preferably fruit tree species. Regardless of the time and method of storage, it is important to provide ventilation for tomatoes at the rate of: 5 liters of air per 1 kg of vegetables.

The picking of tomatoes, subject to subsequent ripening, is carried out strictly on a fine day closer to lunch, from the bushes dried up from the morning dew. You can store fruits on the veranda, in a shed, greenhouse, room, under a greenhouse or a shed, covering vegetables from the sun, natural precipitation and providing them with good ventilation. If you want to shorten the ripening time, then put a ripe tomato in each box.

In the old days, ripening of tomatoes was done right in the field, uprooting bushes of late-ripening varieties until frost - they were laid on a spread fabric with the fruits down, placing stacks and covered with dry reeds or straw. The ripe fruits in stacks were collected every 3 days, extending the fresh consumption of vegetables filled with vitamins and useful microelements almost until winter.

This can be repeated on suburban hundred parts when there is a threat of frost or when free beds are required for winter sowing of garden crops. To do this, choose a ventilated place that is not in the sun and make a loose "pillow" of fall leaves of birch, walnut or mulberry, on which uprooted tomato bushes with unripe fruits are stored. The top of the stack is covered with a non-woven fabric that allows air to pass through but retains moisture.

Placing whole bushes in the greenhouse for ripening is not recommended, high humidity and condensation in a closed structure will quickly turn the tomato crop into inedible rot. In other rooms or under a canopy, the bushes are hung upside down on a strong rope and harvest as ripe. If possible, the rhizomes of plants are wrapped with unnecessary rags and periodically moistened, which contributes to an increase in the return of high-quality fruits with maximum preservation of their biologically useful characteristics.


What fruits can you ripen?

Tomatoes are harvested for ripening after dew has melted, in dry weather. Wet fruits are affected by rot during storage.

Tomatoes are harvested from the bush only with a stalk. The stalk is cut off, but not pulled from the bush. Fruit damaged during removal will not be stored.

Only absolutely dry, clean fruits are stored for storage.

Not all tomatoes are suitable for ripening.

The most mature fruits with a long storage period (up to the New Year) are the fruits of tomatoes with a dense peel and low-juicy pulp. The removed tomatoes are divided into 2 groups (large and small) and sorted according to the following criteria, laid out in separate containers:

  • absolutely healthy, elastic with a shiny surface
  • outwardly healthy, but with a matte surface put in a separate container, they can be affected by late blight; they are used as they ripen in the first place
  • semi-ripe, pink shades
  • milky-wax ripeness
  • green, brown of normal size, characteristic of the variety.

Of small tomatoes, only clearly brown, milky-waxy and semi-ripe are laid for ripening. The rest of the trifle shrinks during storage, mummifies, tastes bitter - it is not edible.

With rapid ripening, tomatoes are immediately eaten, they do not tolerate long-term storage. © theartofdoingstuff


SIMPLE WAYS TO INCREASE YIELD OF STRAWBERRY BY 50-60%

1. Cover the aisles with black foil. This technique allows you to solve two problems at once: get rid of weeds that take water from the berries, and keep moisture in the soil.

Before laying the film, the soil in the aisles must be loosened. Remove the film at the end of August. Those who have used this method claim that the yield increases by 50-60%.

2. Cut off excess leaves so that the berries gain weight and acquire a bright color, 7-10 days before the start of fruit ripening, you need to remove a third, or even half of the leaves. Cut mainly those that cover the berries from the sun. Under direct rays, the berries ripen much faster and practically do not rot.

3. Water the plants all summer. This is the simplest thing that can be done to increase yields, but summer residents often do otherwise - watering strawberries while the harvest is ripening. And after the berries are harvested, they forget about the plantation. And this is where the main mistake lies! Because flower buds of the next year, this culture begins to lay in the middle of summer and if it is not watered, very few of them are formed. This means that there will be few fruits for the next summer. So don't be lazy and water your strawberries by the end of August. At least two weeks.

The yield of garden strawberries depends not only on care, but also on the variety.


Ways to ripen tomatoes at home

1. Traditional - in a well-ventilated and fairly humid room with a temperature of 20-25 ° C. Tomatoes are laid out on shelves, in baskets or boxes in several layers (no thicker than 20 cm) and checked every 3-5 days: they take ripe fruits and destroy those on which damage has appeared.

The ripening conditions for tomatoes can be changed at your discretion. If you want to speed up this process, raise the room temperature to 28 ° C, provide bright lighting and place a few red (fully ripe) tomatoes, red apples or bananas among the green and blange fruits. The fact is that the ethylene gas emitted by these products contributes to the faster ripening of tomatoes.

To speed up the ripening of tomatoes, place a banana on them

2. Layer ripening of tomatoes... Unripe fruits are placed in any container in 2-3 layers (with each layer shifted with paper or dry sawdust) and loosely covered with a lid so that air can flow to the fruits (instead, you can shade the fruits with a cloth). The harvested tomatoes are stored at a temperature of 12-15 ° C and a humidity of 80-85%. Typically, this ripening lasts 30-40 days, but if necessary, it can be accelerated in the way described above.

3. Ripening tomatoes on bushes... Plants are dug from the garden bed together with the roots, shaken off the ground and suspended in a dry, well-ventilated and warm room with the root system up. In this case, the bushes should not touch each other, so that there is good ventilation between them. Nutrients are transferred to the fruits from the roots and leaves, so these tomatoes often not only ripen, but also grow larger.

The ripening of tomatoes on the bushes can be done in another way:

  • Plants, along with a lump of earth, are placed in boxes and put containers in a greenhouse or veranda. Once a week, the bushes are watered at the root and ripe fruits are plucked from them.
  • Dug or cut bushes (without an earthen clod) are laid with tops in the middle of a stack 60-80 cm high, covered with straw from above. Every 5-6 days in warm weather, the straw is removed and ripe fruits are harvested, after which the stack is covered again.

Even if you didn’t manage to pick the tomatoes on time, before the onset of frost, this is not a reason to be upset! After all, you can also make delicious salads, pickles and marinades from green tomatoes.


How to grow seedlings of "labor-intensive" vegetables

how to grow seedlings of "labor-intensive" vegetables

The main difficulty that many face is how to properly grow vegetable seedlings. The conversation will be about the most "time consuming" of them.

The most difficult thing is to grow thermophilic crops, which require a special temperature regime not only during fruiting, but also during seed germination and seedling development. Especially thermophilic crops include eggplant, pepper and tomato.

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