1) Tomato fruits are harvested either at the breaker stage (1/4 pink color) or half red stage depending on market preference, with the first harvest starting around 60 days after planting. 2) For indeterminate varieties, fruits can typically be harvested 70-100 days after planting, while determinate varieties may begin fruiting around 70 days depending on environmental conditions. 3) Tomatoes are graded based on color, size, degree of ripening, and packed separately according to grade before sending to market, with four official grades specified in India.

1. NAME : ISRAR ULLAH
AR I D N O : 19-ARID-4601
ARID AGRICULTURE UNIVERISTY
Harvest and post harvest of
tomato

2. HARVESTING OF TOMATO FRUITS IS
CARRIED OUT EITHER AT BREAKER
STAGE OR AT HALF RED DEPENDING
UPON THE MARKET PREFERENCE.
 •FIRST HARVEST STARTS AT 60
DAYS AFTER PLANTING.
Harvesting and Post harvest
management

3. Harvesting and Post harvest management

4. IN INDETERMINATE CULTIVARS ,FRUITS
CAN NORMALLY BE HARVESTED 70 – 100
DAYS AFTER PLANTING.
 WHILE DETERMINATE CULTIVARS MAY
BEGIN FRUIT AT 70 DAYS DEPENDING
UPON THE ENVIRONMENTAL CONDITIONS
Harvesting and Post harvest
management

5. Immature green stage:
Fruits are green but have attained the normal size. The
seeds are not fully developed and not covered with
jelly like substances. The fruits are harvested at this
stage when they are to be transported over a long-long
distance.
Mature green stage:
the fully grown fruits with a brownish ring at stem
scar, removal of calyx, light green colour at blossom
end changes to yellowish green and seeds are
surrounded by jelly like substances filling the seed
cavity. Harvested for long distance transportation and
ripen after reaching the market

6. Turning stage (breaker stage):
1/4th of the fruit especially at blossom end
shows pink colour. These fruits are
harvested for local market.
Pink stage: 3/4th of the surface shows
pink colour .

7. Hard ripe stage:
Nearly all red or pink with firm flesh
Over ripe:
Fully coloured and soft. Suitable for processing and
ensure desired quality and red colour in product

8. TOMATO FRUITS ARE GRADED BASED ON
1 . COLOUR
2. 2. SIZE
3. 3. DEGREE OF RIPENING/STAGE OF MATURITY •
4. PACK THE FRUITS SEPARATELY ACCORDING TO
GRADE BEFORE SENDING THEM TO MARKET.
5. THE BUREAU OF INDIAN STANDARDS HAS
SPECIFIED FOUR GRADES, VIZ. SUPER A, SUPER,
FANCY AND COMMERCIAL.
Gardning

9. • T H E T O M A T O C A N B E S T O R E D I N L O W T E M P E R A T U R E A N D
E V A P O R A T I V E C O O L S T O R A G E .
• T H E B E S T S T O R A G E T E M P E R A T U R E I S F R O M 1 2 ° C T O 1 5 ° C .
W H E N S T O R E D A T F R E E Z IN G P O I N T , T H E F R U I T S S H O W L O W
T E M P E R A T U R E I N J U R Y . • M A T U R E G R E E N F R U I T S C A N B E
K E P T F O R A S L O N G A S 3 0 D A Y S A T 1 0 ° C T O 1 5 ° C . R I P E
T O M A T O E S C A N B E K E P T F O R 1 0 D A Y S A T 4 . 5 ° C .
• T H E R E C O M M E N D E D R E L A T I V E H U M I D I T Y I S 8 5 - 9 0 % P E R
C E N T . • T O M A T O C A N B E S T O R E D U N D E R N O R M A L
C O N D I T I O N S F O R 7 - 1 0 D A Y S .
STORIGE

10. STORIGE