Learn what causes soft spots on tomatoes. Discover how bruising and improper storage can lead to spoilage and how to prevent it from happening.
1 Answer
Soft spots on tomatoes in storage are primarily caused by fungal or bacterial infections that thrive in humid conditions, or by physical damage during handling. These issues weaken the cell walls, leading to localized softening.
Detailed Explanation:
Several factors contribute to the development of soft spots on tomatoes after they've been harvested and stored. Here's a breakdown:
- Pathogen Infection: Fungi like Botrytis cinerea (gray mold) and bacteria such as Pseudomonas syringae can infect tomatoes, especially through wounds or natural openings. These pathogens secrete enzymes that break down the tomato's cell walls, resulting in soft, mushy areas.
- Physical Damage: Bruising or other physical damage during harvesting, transportation, or handling can create entry points for pathogens and weaken the tomato's structure. Even minor impacts can rupture cells, leading to localized softening.
- Temperature Fluctuations: Significant changes in temperature during storage can stress the tomatoes, making them more susceptible to decay. Cold temperatures can cause chilling injury, while warm temperatures can accelerate the growth of spoilage organisms.
- High Humidity: Excessive humidity promotes the growth of fungi and bacteria. It also creates a favorable environment for water to condense on the tomato's surface, further encouraging microbial activity.
- Ethylene Gas: Tomatoes produce ethylene gas, which accelerates ripening and softening. While ripening is desirable to a point, excessive ethylene exposure can lead to over-ripening and increased susceptibility to soft spots.
Pro Tip:
To prevent soft spots, store tomatoes at a consistent temperature (ideally between 55-60°F or 13-16°C) and avoid stacking them too high to minimize bruising. Inspect tomatoes regularly and remove any showing signs of spoilage to prevent it from spreading.