Storing Tomatoes - Ask Extension
The best way to store tomatoes to prevent spoilage? I heard room temperature with stem down is that correct?
Knowledgebase
Storing Tomatoes #281409
Asked September 29, 2015, 1:58 AM EDT
The best way to store tomatoes to prevent spoilage? I heard room temperature with stem down is that correct?
Curry County Oregon
Expert Response
Hi!
Ohio State University has a great publication on ripening and storing tomatoes.
http://ohioline.osu.edu/hyg-fact/5000/pdf/5532.pdf
The short answer is this. Once tomatoes are ripe, they should be stored at 55-58 degrees F. It doesn't really matter if the stem is up or down at this point. Fully ripened tomatoes will store just fine in the refrigerator for up to three weeks, although they'll lose some color and flavor.
If the tomatoes are not fully ripe, you'll want to allow them to ripen. In order to do that, keep them at room temperature (70 degrees F), with the smooth end down and the stem up. This is simply to keep the "shoulders" of the tomato (the bumpy end by the stem) from bruising, since they are the most tender parts of the fruit.
I hope this helps. That little Ohio State publication has more detail that I'm sure you'll find interesting and helpful. If you have further questions, feel free to call our office: <personal data hidden>
Cassie
Ohio State University has a great publication on ripening and storing tomatoes.
http://ohioline.osu.edu/hyg-fact/5000/pdf/5532.pdf
The short answer is this. Once tomatoes are ripe, they should be stored at 55-58 degrees F. It doesn't really matter if the stem is up or down at this point. Fully ripened tomatoes will store just fine in the refrigerator for up to three weeks, although they'll lose some color and flavor.
If the tomatoes are not fully ripe, you'll want to allow them to ripen. In order to do that, keep them at room temperature (70 degrees F), with the smooth end down and the stem up. This is simply to keep the "shoulders" of the tomato (the bumpy end by the stem) from bruising, since they are the most tender parts of the fruit.
I hope this helps. That little Ohio State publication has more detail that I'm sure you'll find interesting and helpful. If you have further questions, feel free to call our office: <personal data hidden>
Cassie
