How to Get the Most Out of Your Tomatoes

Your Guide to Tastier Tomatoes will give you more flavor and less shrinkage

 

 

 

 

 

 

 

 

 

 

 

GREEN
The tomato surface is completely green. The shade of green may vary from light to dark.

BREAKERS
There is a definite break of color from green to bruised fruit Tannish-yellow, pink or red or 10% or less of the tomato surface.
TURNING
Tannish-yellow, pink or red color shows on over 10%
but not more than 30% of the tomato surface.
PINK
Pink or red color shows on over 30%
but not more than 90% of the tomato surface.

LIGHT RED
Pinkish-red or red color shows on over 60%
but red color covers not more than 90% of the tomato surface.
RED
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) 894-3071 or via email at info@floridatomatoes.org


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:

CALORIES 35
POTASSIUM 300 mg
PROTEIN

1g

VITAMIN A 2% of RDA
CARBOHYDRATES 7g
VITAMIN C 20% of RDA
FAT 1g
IRON 2% of RDA
SODIUM 5mg
CHOLESTEROL 0


Also:  Good source 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 407-894-3071.

For a copy of the ripening guide, please write to the Florida Tomato Committee at:

P.O. Box 140635, Orlando, FL 32814-0635.


© 2002 Florida Tomato Committee