Tomatoes for fresh use are harvested multiple times and by hand. The fruits are picked at the stage of technological maturity when they are green (“green maturity”), in the transition phase (yellow, orange), or fully red, depending on the distance to the market.
The fruits with the best organoleptic properties are those that reach full ripeness and turn red while still on the plant. However, as these fruits quickly become overripe, they are intended for sale in nearby markets.
Fruits harvested at the color-changing stage (transitional) can be stored for about 14 days at 10°C with a relative humidity of 75 – 80%. After that, at around 20°C, they quickly turn red and maintain acceptable quality for an additional 5 – 10 days.
Tomatoes are typically harvested in the green maturity stage only at the end of the season to avoid losses due to potential low temperatures.
The fruits are sorted by color and size.
Tomato yields vary depending on climatic conditions, the length of the harvest period, and cultivation technology, ranging from 30 to 80 t/ha.
Mechanized Harvesting – This method is used for tomatoes intended for processing. Since mechanized harvesting is a one-time and destructive process, tomatoes are sown directly, using determinate-type cultivars that are less vigorous, allowing for denser planting. These cultivars must have uniform ripening, firm fruits that do not crack, no green rings, and must detach easily from the stems.
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