I’ve been working on a project at work, a children’s book that tells the story of tomatoes from the farm to their school cafeteria. Part of the story talks about all the ways you can use tomatoes and how to store them. It seems everyone has a different opinion on that.
I remember my grandmother always put her tomatoes in the windowsill, but everything I’ve found says the windowsill is not the place to be. Some articles say it’s OK to store them in the fridge, while others say to keep tomatoes in a cool, dark place.
Maybe it depends on the ripeness of the tomato. I’ve read that unripe tomatoes should be kept in a brown paper bag.
One thing all the resources I’ve read agree on is that, since tomatoes produce ethylene, they should be stored away from fruits that don’t produce it. Ethylene is naturally produced by tomatoes and other fruits. This odorless, colorless gas promotes ripening.
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