Harvest timing

We harvest our tomatoes by hand, selecting only fruit that has reached our ripeness standard for that variety. For malinowe, this means waiting until the characteristic pinkish-crimson colour has fully developed and the fruit gives slightly to touch — usually later than most commercial growers would consider safe for transport.

The timing of harvest — time of day, stage of ripeness, condition of the plant — affects what arrives in your kitchen. We harvest in the early morning when temperatures are lower and the fruit is at its most firm.

Temperature management after harvest

This is where most quality is lost or preserved. Tomatoes should never be refrigerated below 12°C. Below this temperature, the cold-induced lipid peroxidation process permanently damages aromatic compounds and causes the flesh to become mealy and watery.

After harvest, our tomatoes are held at 14–16°C in well-ventilated conditions until they are loaded for delivery. This temperature range maintains ripeness progression without accelerating deterioration.

Packaging and handling

Bruising is the most common cause of premature deterioration in fresh tomatoes. Each piece of fruit that suffers mechanical damage will deteriorate significantly faster than undamaged fruit.

We use shallow, ventilated trays that prevent stacking pressure and allow air circulation. Malinowe tomatoes, with their thin skins, are handled with particular care — never tipped, never overpacked.

The 48-hour principle

Our target is delivery within 48 hours of harvest. At this point, a vine-ripened tomato from our greenhouse is at its best — fully flavoured, aromatic and at optimal texture. Beyond 72 hours, depending on handling conditions, quality begins to decline measurably.

For restaurant supply, this means we plan harvests around delivery schedules, not the other way around. The kitchen's timing determines when we pick.

What happens at the kitchen

Once delivered, tomatoes should be removed from packaging and stored loosely at room temperature, stem-side down on a flat surface. They should be used within 2–4 days for raw applications, or within 5–7 days for cooked applications.

Never refrigerate. Never store in sealed containers without ventilation. Never stack more than two layers without the lower layer being firm enough to support the weight without bruising.

Frequently asked questions

Why should tomatoes never be stored in the fridge?
Refrigeration below 12°C causes chilling injury in tomatoes, permanently damaging the volatile aromatic compounds that give them flavour and causing the cell walls in the flesh to break down, resulting in a mealy texture. This damage cannot be reversed by returning the tomato to room temperature.
How long do fresh tomatoes last after delivery?
Properly stored at room temperature (14–18°C), vine-ripened tomatoes from our farm last 3–5 days for raw applications and 5–7 days for cooked applications. The exact window depends on storage conditions and the ripeness at delivery.
Can we request specific ripeness levels for delivery?
Yes. If you need tomatoes that will be used over several days, we can adjust harvest timing slightly to deliver at a point where 2–3 days of additional ripening at room temperature will bring them to peak. Communicate your use schedule when placing orders.

Contact us to discuss delivery schedules and freshness requirements.

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