When can I take tomatoes in the regions to ripen faster?

Growing tomatoes in greenhouse conditions allows you to get a crop under any climatic conditions. Maturation in closed ground is faster than in open ground. To increase the number of ovaries, you need to pluck the fruits in technical ripeness for ripening. Unloading bushes from tomatoes, the plant again spends energy on the formation of new vegetables. The ripening time for ripening depends on a number of factors. When do you need to remove tomatoes?

Factors affecting the ripening of tomatoes

The ripening of tomatoes in a greenhouse is affected by:

1. Variety of tomatoes. All tomatoes by variety are divided into: ultra-ripe (80-85 days), early ripe (90-95 days), mid-early (100-103 days), mid-ripe (100-115 days), late ripe (120-130 days). Pay attention to the choice of tomato varieties. If you have planted a late-ripening variety, then you should not expect that it will ripen before the declared time.
2. Growing conditions. Tomatoes love light, heat, moderate moisture. If the optimal microclimate is not established, the plants will slow down in growth and development, which means that it will not be possible to achieve rapid ripening. During growth, the air temperature should be + 23-25 ​​° C, and during fruit setting, it must be reduced to + 18-20 ° C. All the time you need to maintain humidity at 60-80%.
3. Maintaining soil nutrition. Throughout the growing season, tomatoes need to be saturated with nutrients. The formation of large fruits and general resistance are affected by such trace elements as: potassium, phosphorus, calcium, magnesium. With their shortage, rapid plant growth, the formation and ripening of tomatoes should not be expected.
4. Care for the bushes. The rapid ripening of fruits is facilitated by the removal of the lower, as well as parts of the upper leaves.

Tips: what can and cannot be done during the ripening of tomatoes

When to take ripening fruits in different climatic zones?

The actual process of laying tomatoes for ripening is for the Moscow region, the Urals and Siberia. Despite the fact that plants are grown under a film or polycarbonate, they are still affected by the sun and atmospheric air masses.

1. Cooling in the Urals and Siberia comes earlier than in other regions. Not every gardener has the opportunity to heat the greenhouse, so hit frosts can ruin the tomato crop even in the greenhouse. So that the fruits do not disappear due to a decrease in the temperature regime, they must be removed for ripening. The last crop of late ripe tomatoes is recommended to be removed no later than October.
2. Changes in weather conditions near Moscow can also occur unexpectedly. Therefore, it is better to send the last tomato crop for ripening indoors.
3. Ripening in the bushes is affected by daylight hours. In Siberia and the Urals, daylight is very short, so the plant does not have time to fully saturate with sunlight, which means that all processes in the plant are slower.

In which cases the fruits are ripened for ripening

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It is necessary to resort to picking tomatoes for ripening in several cases:

• when you need to increase productivity;
• if you need to transport fruits over long distances. Ripe tomatoes can quickly deteriorate during transportation, but green tomatoes cannot;
• if tomatoes grow in the country, and there is no way to harvest every day;
• when the first frost is approaching, and the vegetables are not ripe.

What tomatoes need to be ripened for ripening?

Tomatoes, from the formation of fruits to full ripeness, go through several periods:

• the first stage is the formation of a mass of vegetable and seed material. Fruits are saturated green, very dense, small in size;
• second stage - the fruits begin the ripening process. The peel changes color to a light green color, with a milky tint, the vegetables do not become as hard as in the first stage;
• the third stage - tomatoes begin to acquire a pink hue, the flesh becomes juicy and sweet;
• the fourth stage is full ripening. The peel acquires a red or pink color (depending on the planted variety), the seed material has fully ripened, it can be collected and planted in the next planting seasons.

Tearing off ripening green tomatoes (first stage), when they only form a mass, it is impossible. Such tomatoes will not ripen. Milk-colored fruits already fully reach the established mass, so they can be plucked and put to ripen in the room. They will reach full ripeness within 50-60 days, from the moment of removal from the bush. Tomatoes of the third stage are also plucked for ripening. Indoors, they will ripen in 1-2 weeks.

Conditions for ripening tomatoes

In order for the tomatoes to ripen, removing them from the bush, you need to create the appropriate conditions:

1. Air temperature. To keep the fruits longer, the room temperature should be 10-12 ° C. If it is necessary to accelerate the ripening process, then the temperature must be increased to 20-25 ° C.

2. Humidity. The air in the storage area should be moist. If the humidity is below 70%, the fruits will begin to lose their moisture, and instead of ripening, they will start to wrinkle and dry.
3. Storage. To make the tomatoes ripen faster, they are placed in well-lit places (windowsill, balcony). A small number of fruits can be laid out on a shelf or on a table. If there are a lot of tomatoes, then they are put in a box in no more than two layers, so that there is good air circulation between them.
4. Tomato care. So that condensation does not appear on the fruits, they must be shifted with napkins or newspapers. After all, with the appearance of excess moisture, they can begin to rot.

Ripening tomatoes indoors is a great option to keep the last crop longer, increase productivity, and also try greenhouse tomatoes early.