Heat and Harvesting

[aclum]

We're in the midst of a heat spell (as are many others in the country!) with temps up to 110 degrees for a few days and around 100 degrees for days beyond that . I've got tomatoes ripening on the vine right now and it dawned on me that they might "cook on the vine" in this weather (even though they are under shade cloth so a bit cooler). I did a brief web search on heat and tomatoes and came up with a site that says tomatoes stop ripening at 85 degrees and recommends harvesting at blush. I think could be a while before we get back down to 85 degree days). Specifically it says:

The optimal temperature range for tomato ripening is 68°F to 77°F (20-25°C); tomato ripening is slowed when temperatures are cooler or warmer than the optimum range. Tomatoes stop ripening when temperatures are less than 55°F (13°C)and greater than 85°F (29°C). Once a mature green tomato has begun to blush or turn color, it can be brought to full color or full ripeness off the vine at room temperature–70°F to 75°F (21-24°C).

Is this correct, and given the weather, should I go ahead and pick my tomatoes early? (I know you can harvest at blush and ripen indoors but I prefer to keep them on the vine as long as possible). How long can tomatoes stay at high temperatures on the vine before quality is affected?

Maybe the answer is "it all depends," but thought I'd ask anyway .

Anne