How to Get the Most Out of Your Tomatoes
Your Guide to Tastier Tomatoes will give you more flavor and less shrinkage.
The tomato surface is completely green. The shade of green may vary from light to dark.
There is a definite break of color from green to bruised fruit. Tannish-yellow, pink or red on 10% or less of the tomato surface.
Tannish-yellow, pink or red color shows on over 10% but not more than 30% of the tomato surface.
Pink or red color shows on over 30% but not more than 90% of the tomato surface.
Pinkish-red or red color shows on over 60% but red color covers not more than 90% of the tomato surface.
Red color shows on over 90% of the tomato surface.
Due to varying screen resolutions, the accuracy of this color chart cannot be relied upon. For an accurate and free color chart, please contact the Florida Tomato Committee at (407) 660-1949 or via email at email@example.com.
HOW TO STORE:
* NEVER refrigerate – less flavor and less firmness
* Keep ripe fruit at 55-60 degrees F
* Keep at 85-95% relative humidity
* Store stem-up to prevent bruised shoulders
* Keep out of direct sunlight
HOW TO DISPLAY:
* Bright red, ripe tomatoes will sell best so put them up front
* Rotate your fresh tomatoes daily, removing overripe and bruised fruit
* Display bulk and packaged tomatoes on dry tables
* Use alternative produce, such as avocados, as a color break
* On wet racks, insulate tomatoes to keep pulp temperature above 55 degrees F
TO TEST FOR RIPENESS:
Check the color – even, bright red
Check firmness – yields slightly to pressure
If tomatoes are unripe, store at 58-68 degrees F and 85-95% relative humidity, but keep out of direct sunlight. Place in an area with moderate air circulation and inspect daily until ripe. To ripen more quickly, stack boxes together on a pallet.
WHAT’S IT WORTH?
One medium-sized tomato (5.6oz/148g) has:
VITAMIN A 20% of RDA
VITAMIN C 40% of RDA
IRON 4% of RDA
CHOLESTEROL 0mg Also: Contains 1g of dietary fiber (about as much as a slice of whole wheat bread)
Please use this chart only as a guide to illustrate the colors and percentages of tomato surface specified for each stage of ripening. The photograph does not necessarily show the maximum and minimum requirements for each color term.
For information about merchandise and P.O.P. in your area, please call the Florida Tomato Committee at 407-660-1949.
For a copy of the ripening guide, please write to the
Florida Tomato Committee at:
800 Trafalgar Court, Suite 300, Maitland, FL 32751.