Cherry tomatoes can ripen after being picked from the vine. These small, sweet fruits do not need to remain attached to the plant to complete their maturation. The ability to ripen off the vine makes them a convenient harvest for gardeners, especially when weather conditions or pests threaten the crop. Tomatoes belong to a specific category of fruit that continues its biological processes even after separation from the parent plant.
Why Tomatoes Are Climacteric Fruit
Tomatoes are classified as climacteric fruit, meaning they are capable of ripening fully after harvest. This classification is based on a marked increase in respiration and a burst of a gaseous plant hormone called ethylene. This autocatalytic production of ethylene drives the ripening process forward, even when the fruit is detached from the vine.
Ethylene acts as a signaling molecule, coordinating the complex changes that define a ripe tomato. The gas initiates the breakdown of chlorophyll, allowing the red pigment, lycopene, and other carotenoids to develop. The hormone also triggers the production of enzymes that soften the fruit’s texture by breaking down cell wall components. Furthermore, it promotes the conversion of starches into sugars, contributing to the sweet flavor.
When to Harvest for Best Results
The ideal time to harvest cherry tomatoes for successful indoor ripening is the “breaker stage.” This is when the fruit shows its first blush of color, typically a pale yellow or pink, over about 10% to 50% of its skin. Harvesting at this stage ensures the tomato has completed its development of flavor compounds while still on the vine. Once the tomato shows this initial color, the plant restricts nutrient flow, meaning the fruit has received what it needs to finish ripening.
Tomatoes picked completely green will ripen in color but tend to lack the full flavor profile of those picked at the breaker stage. To maximize quality, the fruit should be gently plucked, ideally keeping the small stem cap attached. Harvesting at the breaker stage also protects the fruit from splitting, pests, and sunscald.
Methods for Successful Indoor Ripening
Indoor ripening should take place in controlled conditions that encourage natural ethylene production. The ideal environment is a temperature-controlled space, typically between 65°F and 75°F, which allows the ripening process to proceed efficiently. Temperatures below 50°F significantly slow the process and can result in bland flavor. Light is not necessary for color development, so the tomatoes should be kept out of direct sunlight to prevent overheating or toughening of the skin.
A simple and effective method is to place the picked tomatoes in a single layer inside a paper bag or a cardboard box. These breathable containers slightly trap the naturally produced ethylene gas, concentrating it around the fruit to speed up maturation.
To accelerate the process further, introduce a high-ethylene-producing fruit, such as a ripe banana or apple, into the container. The external ethylene boost will hasten the ripening. Regularly check the container every few days to remove any fruit that has fully ripened, which helps prevent spoilage and allows for optimal air circulation.