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Ripening Tomatoes

I've had a bumper greenhouse tomato crop but most stubbornly refuse to ripen. Varieties are Coeue du Boeuf, Manacor and one yellow variety - Sunrise I think . Many of them turn pink with a yellowish hue around the top. Is it possible that the yellow variety has cross pollinated ? Cut them open and they are deliciously red and tasty and quite edible. Some remain stubbornly green and are unlikely to improve now that autumn is with us. Comments and suggestions would be welcome. A friend of mine has a similar problem of non ripening and we both live in the southwest where we have enjoyed a sunny summer.


  • I always pick mine and then line them up on a sunny windowsill indoors where most will eventually ripen, even if they are not quite ripe they will still roast well enough with a bit of olive oil,pinch of salt and pepper with sugar sprinkled on for a sauce to go in the freezer.

    I did read somewhere that you can put them in a brown paper bag with a banana which apparently will do the trick although i've never tried it myself.
  • MozMoz Posts: 6
    Strip all tomatoes off the plant and discard.

    Put the tomatoes in a drawer lined with paper towel and wait, don't be tempted to keep checking leave for a week or so you will be surprised at the outcome.

    I have heard of the banana trick, but like Cornish Boy I have never tried it.

    Any other tips I can try I live in Cornwall.
  • XX Posts: 707

    I've ripened tomatoes with a banana, it does work.  Something to do with ethylene given off by ripe fruit - works with a ripe apple as well.

  • Thanks folks. I've tried the sunny windowsill and the green banana and they work moderately well. I still can't find an explanation for the "yellow" tinge !

  • I am picking mine as soon as they show the slightest hint of colour and they are ripening, allbeit slowly, in a bowl on the worksurface.  They were planted very late (July) outside, grown from the seed saved from a "black" tomato bought last year in the supermarket in France - just wanted to see what it tasted like.  They are delicious - must remember to save some seed again.

    Patience Tony!

  • tom9760tom9760 Posts: 44

    orange peel in a box or draw will ripen them quickest


  • DovefromaboveDovefromabove Posts: 86,112

    We've had a fantastic crop of beefsteaks, oxhearts and others - they've all ripened, bar one - no green tomato chutney to be made here this year - good job we've still got plenty from last year image

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.

  • ItalophileItalophile Posts: 1,731

    Tony, if it's consistently warmer inside than outside, take them inside. Temperature dictates ripening. The theory behind bananas, etc, hastening ripening is that they exude ethylene gas which quickens the process.

    Those bright red toms in the supermarket that are rock hard and immature inside have been picked green and gassed with ethylene gas. It ripens the skin but doesn't ripen the tom internally. Only time will do that.

    As to the yellowish hue around the top of the toms, it will have nothing to do with cross pollination from the yellow variety in this growing season. Cross pollination only manifests in the next generation, the season in which any cross-pollinated seeds are planted.


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