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  1. Olga POLOZOK

    Late tomatoes
    The greenhouse in which I grow tomatoes is always the last thing I remove. I keep one or two late-ripening bushes so that I can harvest green tomatoes as late as possible. I select medium and large fruits. I carefully inspect them to ensure there are no wounds or spots of rot. I immerse the fruits in hot (+60...+70 degrees) water for a minute, then wipe them with disposable towels.
    This helps kill disease spores that may be on the skin.
    Then I put the tomatoes with the stalk up in plastic containers with a lid in 2-3 layers, sprinkle with dry sawdust or cut paper. I keep it on the veranda. From time to time I review it, take the ripe ones for food, and throw away the spoiled ones.

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