Tomatoes: traditional storage method and hidden antioxidant power

Gardeners have long used a simple preservation technique that keeps ripe tomatoes fresh for months. By selecting firm, slightly under‑ripe fruit, wrapping each tomato in newspaper or kraft paper, and storing the wrapped tomatoes in a cool, dark cellar or unheated garage at about 10‑12 °C, the harvest can be extended from summer until the Christmas holidays. The method limits exposure to light, heat and ethylene, slowing ripening and preventing rot.

Scientific analysis shows that tomato skin concentrates the fruit’s protective compounds. A French INRAE study found that the peel, which makes up roughly 35 % of tomato waste, contains about 85 % of the lycopene and contributes over half of the total polyphenols and vitamin C. Consequently, the skin provides the majority of the tomato’s antioxidant activity, especially when the fruit is cooked, which releases the lycopene more efficiently.