Re: [CH] Indoor maturing
GarryMass@aol.com
Tue, 22 Aug 2000 09:45:01 EDT
In a message dated 08/22/00 1:55:34 AM Eastern Daylight Time,
kristofer@blennow.se writes:
<< Does anyone know of optimum methods of post-picking ripening? >>
I've had just terrific luck with the standard tomato ripening technique with
my green picked Chimayos, Habs, and Jalapenos. Brown paper bags are used to
contain the gases but allow the pods to breathe. I put an apple in each bag
and cover it with the speckled (beginning to turn) pods, then close it
tightly. Just as tomatoes redden in the bag (in the dark), the pods have
done likewise. No, they don't get the "idea" from the red apples, it's the
gases from the apples that do it.
Placing them (as some misguideds do with tomatoes) on a sunny windersill only
hastens their degradation. Any color achieved this way has less to do with
sunlight and much more to do with product maturity before picking. Once
picked, the time for sun is over.
Try the paper bag trick, but check the pods regularly.
Gareth the ChileKnight