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Sun, Oct 20, 13 at 23:44
| I have a bumper load of green tomatoes. My experience is they tend to rot more than ripen when brought in. I am contemplating dipping them in a mild bleach solution to kill the bacteria on the outside. If this solution is well rinsed off will it be a problem? I am unsure of the percent of bleach to add but I believe a 10% solution would be correct. |
Follow-Up Postings:
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| I would treat them in vinegar water. Vinegar is a disinfectant as it is preserver. A few table spoon of vinegar , say in a gallon of water should do. Wash them first then soak for 10- 15 minutes, take them out , let them dry (or towel dry). Most rotting start from a previous injury point or at the stem joints. Most airborne bacteria get in from injury point and cannot grow in dry condition. |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Oct 21, 13 at 9:50
| If the green tomatoes are not at a mature size (for the variety) they will rot, no matter what preservative you try to use. They just are not ready to pick, no matter what the season says. Rotting also can start at the blossom end or stem end. 10% bleach has been recommended for commercial growers for years to clean most produce. |
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- Posted by readinglady z8 OR (My Page) on Mon, Oct 21, 13 at 13:20
| 10% solution is standard. If you want to give it a shot and see how it works for you, it's a little effort but almost no expense so why not? Carol |
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