Slow ripening of tomatoes is a problem familiar to many gardeners.
We'll tell you about three main mistakes in ripening, which cause tomatoes to turn red slowly, lose their sweetness, and spoil quickly.
How to properly ripen tomatoes
The first mistake is ripening at a low temperature. The optimal temperature is +18-20 degrees.
At low temperatures, tomatoes color more slowly.
The second mistake is storing at low temperatures. Because of this, tomatoes lose their sweetness.
To ensure that tomatoes retain a high level of sugar content, they must be stored at a temperature of at least +12 degrees.
But if the goal is long-term storage, and taste is not a priority, then it is better to store at low temperatures.
Thirdly, a lot depends on the lighting. In the light, tomatoes become colored and soften faster, but unevenly.
Therefore, for long-term ripening, it is better to choose a dark place.
