The approaching end of the summer also carries the last tomato harvest, which will often appear at home. The central dilemma of such a moment becomes the question: what to do with them and how best to keep it as long as possible? There are clear rules for that.
While there are two “guaranteed” theories about storing tomatoes in the fridge, or, on the contrary, leaving on the basket in the basket, both have their pitfalls, which can deprive us of the well -deserved fruits of the garden. Therefore, it will be good to explain what and why tomatoes really need. And we can reveal in advance that they are quite demanding.
From the following video you will learn even more of tomatoes:
Not really in the fridge!
In the case of trying to preserve tomatoes, the refrigerator should be avoided with an arc. According to experts, this is the worst possible method of storage. The reason is chemical processes that take place under a beautiful red (or yellow) peel. Low temperatures destroy enzymes responsible for the formation of sugars. But they significantly affect the taste of tomato. In addition, the formation of characteristic acids and aromatic substances, without which it simply loses its uniqueness. Instead of a juicy, tasty and fragrant fetus after a few days we will take out uninteresting spherical objects from the fridge. We certainly don’t want that.
Get the best of the iRecepty to the e-mail!
- Just the best of the iReceptár
- 2 times a week to your e-mail box
- Sign in to the newsletter in the top Lište now!
Moudy and tasteless
In addition, the low temperature also disrupts the strength of the cell walls of the tomato, so that all the losses of its good properties can also add a transformation to a flour and later even a mushy structure without the possibility of returning to the original tempting state. Even though it really lasts longer in the fridge, we can’t even talk about tomato at the end of storage.
Good, but just for a while …
The basket on the line is better from all the above -mentioned views, the fruits retain their taste, smell and structure, but of course at the cost of faster destruction. So it is about how many we have and how fast we are able to process them to the last piece. They will have a slightly longer shelf life when we store them with a stem down to prevent rapid water evaporation and slow down. However, the problem may arise in the case of greater fruit accumulation, which is probably not available in the basket or on a bowl.
Ideal solution
So how can we choose the really ideal conditions? It is not as difficult as it may seem after the previous lines. If you have a pantry without windows, you actually have won. It is here that it will be just cold to keep the tomatoes from moving, but to retain its taste and aroma. Such a room should not be too wet, but not dried, while the dark environment will only benefit the tomatoes. Direct sun rays support the continuation of the maturation process, and we usually do not want. It will also be appropriate to ensure good air circulation between fruits. So do not put them in a large layer.
What can a single banana can do?
In the end, one more trick that suits anyone who had ever had to harvest immature tomatoes. One banana that is known for its production of ethylene as gas supporting maturation will be sufficient. Close it together with greenish tomatoes in a paper bag and then you can just see how the green color loses and turns into beautiful red.
