Growers routinely pick fruit when the ripening process has already begun. This enables the fruit to continue to ripen naturally without adding additional ethylene to complete the process. A fast rate of ripening occurs when the fruit is stored between 68 to 77 degrees Fahrenheit. Slower ripening requires lower temperatures. Fleshy fruits such as peaches, nectarines, plums and pears are assessed for firmness using a fruit penetrometer. A pressure reading of 4 to 8 lbs. is ideal for transfer from warehouse to retail stores.
A common problem for many home gardeners living in areas where the growing season is shortened by early frost is the need to accelerate ripening before decay or chilling injuries occur. Tomatoes are a good example of a fruit that requires careful monitoring late in the season. Regular-sized tomatoes need 40 to 50 days after blossoming to grow to the ripening stage. The red tomato pigments in ripening tomatoes are not produced in temperatures above 85 degrees Fahrenheit or below 50 degrees Fahrenheit.
Tomato blossoms and shoots that appear late in the season, and have little chance of surviving to maturity, should be pruned to allow existing fruit to ripen. Similarly, tomatoes that have begun to show color should be removed to allow the smaller, green fruit to reach maturity. Covering tomato plants late in the season helps to protect nearly red fruit but green tomatoes in danger of frost damage are best brought indoors to ripen.
Apples should be placed in cold storage or in the fruit and vegetable compartment of your refrigerator to maintain crispness after they are harvested. Most berries may be safely stored in the refrigerator for 3 to four days before eating. Oranges and cherries will last about a week under similar conditions. Papaya and pineapple are best stored at room temperature for ripening to occur. Watermelon must vine ripen. The fruit can be stored uncut at room temperature for up to two weeks.