Harvesting begins as the fruit ripens. Each variety has its own ripening period. It is better to collect unripe brown fruits and leave them to ripen in a warm, bright place. At the same time, damaged, rotten, cracked tomatoes should be removed from the bushes.
If the air temperature has dropped to 8 degrees, then it is recommended to harvest the entire crop. Otherwise, the likelihood of developing diseases increases, and the harvested tomatoes are not stored for a long time and quickly rot.
Another tip that will speed up the ripening process is to remove flowering shoots and buds three weeks before harvest.