How To Tell If A Tomato Has Gone Bad – A Beginner’s Guide

But tomatoes don’t always broadcast when they’ve gone bad. Sometimes it can be tricky to discern whether that tomato in your fridge or garden is still okay to eat.

In this article, I’ll explain the telltale signs that a tomato has spoiled I’ll go over

• Visual indicators of rotting
• Smell and texture clues
• Safety concerns with bad tomatoes
• How to store tomatoes properly
• What causes tomatoes to spoil quickly
• When to toss tomatoes in your garden

Let’s dive in so you can learn how to avoid rotten tomatoes!

How To Visually Identify A Rotten Tomato

Here are the main visual cues that a tomato has gone bad

• Moldy spots – Fuzzy mold growing on the skin is a clear sign of spoilage. Toss immediately if mold is present.
• Wrinkled skin – The skin will pucker and wrinkle as the inner moisture evaporates. Older tomatoes show slight wrinkling.
• Water-soaked appearance – Bacterial infections cause wet-looking patches as cells break down and leak fluids.
• Cracks or splits – Deep cracks or splits allow decay microbes to take hold and spoil the flesh underneath.
• Sunken/soft spots – Indentations that are softened or collapsing signal advanced internal rotting.
• Odd coloring – Unripened tomatoes turn yellow/orange. Overripe ones appear almost black.
• Damaged skin – Cuts or punctures allow decay and mold to gain entry if not used immediately.
• Leakage – Oozing liquid indicates total breakdown of pulp and skin. Definitely throw it out.
• Shriveled stem – The stem end will shrivel and dry up as moisture leaves the tomato.
• Smell Check: Bitter or putrid odor? Trust your nose and bin it.
• Pale Patrol: Steer clear of pale spots, especially near the stem.

Trust your instincts – an “off” looking tomato is probably compromised. When in doubt, throw it out. And here’s a nugget of garden-fresh wisdom from my dad: “The only thing worse than finding a worm in your tomato is finding half a worm in your tomato.” Keep those eyes peeled for any unexpected protein sources in your garden-fresh goodies!

Smell And Texture Are Key For Hidden Rot

Sometimes rot and mold start inside a tomato with no outer signs. Check these indicators:

Smell – Sniff near the stem end and blossom ends. Rancid, fermented or sour smells mean internal spoilage.

Texture – Press the tomato gently. Mushy, very soft spots likely harbor hidden decay.

Appearance inside – Cut open suspect tomatoes. Black or brown pulp and slime are problems.

Taste – Safe tomatoes taste acidic, sweet/tart. Foul, bitter, or “off” flavors indicate spoilage.

Trust all your senses! Even one “bad” indicator means to discard the tomato.

Dangers Of Eating Rotten Tomatoes

It’s risky to eat decayed tomatoes, as they contain microbes that can cause food poisoning:

• Mold – Fuzzy patches signal mold like Alternaria, Cladosporium or Mucor. Ingesting can cause allergic reactions.
• Salmonella – This bacteria causes salmonellosis, with vomiting, fever and diarrhea. More common in cut tomatoes.
• Listeria – Listeria infection (listeriosis) has flu-like symptoms and can be dangerous for pregnant women.
• E. coli – Some toxic E. coli strains associated with tomato outbreaks can cause severe illness.

When tomatoes show any signs of spoilage, don’t eat them raw. Cooking bad tomatoes can further reduce pathogens but isn’t recommended. Just discard them.

Proper Storage Precautions

To slow spoilage, handle tomatoes with care:

• Keep unripe tomatoes stem-side down at room temperature. Don’t refrigerate.
• Refrigerate ripe tomatoes below 55°F. Chilling damages cell walls. Let come to room temp before eating.
• Keep tomatoes away from ethylene-producing fruits like apples, bananas and melons. The gas hastens ripening.
• Avoid moisture on skins to prevent mold. Don’t wash until ready to use.
• Use cut tomatoes immediately. Refrigerate extras 3-4 days. Acids destroy bacteria over time.
• Store cut tomatoes away from raw meats in the fridge to prevent cross-contamination.
• Canned tomatoes last 1-2 years stored in a cool, dry place. Discard any leaking, bulging or rusted cans.

With careful handling, ripe tomatoes generally last 1-2 weeks and canned products stay safe for years.

What Causes Rapid Tomato Spoilage?

Tomatoes are prone to quick spoilage for several reasons:

• Thin skin – Unlike thicker-skinned produce, tomatoes allow easy entry of microbes. Any bruising or puncturing hastens this.
• Moisture – The jelly-like interior provides a prime spot for bacteria and fungi to thrive. Mold loves humid environments.
• Acidity – The low pH of tomatoes means less natural bacteria inhibition. Pathogens can multiply rapidly.
• Damage during harvest – Cracking, cutting and rough handling create entry points for microbes to start decomposing pulp.
• Temperature extremes – Heat and cold cause cell walls to break down faster, leaking fluids and allowing decay.

Handle your tomatoes with care to maximize their shelf life and avoid waste!

When To Toss Tomatoes Growing In Your Garden

It’s disheartening to nurture garden tomatoes only to have some spoil before harvest. Look for these signs a tomato plant is producing bad fruits:

• Split skin – Big splits or cracks allow pests and diseases inside. Toss cracked tomatoes promptly.
• Chewing damage – Worms, slugs, beetles or other pests make holes for microbes to enter.
• Sunscald – Sunburn on shoulders turns tomatoes yellow/white. Discard sunscalded fruits.
• Blossom end rot – Lack of calcium causes black leathery spots on bottoms. Remove and prevent with lime.
• Inadequate foliage – Tomatoes lacking leaves to shade fruits will sunburn or ripen prematurely.
• ** Blight or wilt diseases** – Fungal and bacterial diseases ruin tomatoes quickly in warm, humid weather.

The best prevention is growing disease-resistant varieties properly. But even then, some tomatoes will show signs of rotting. Just pluck those promptly to avoid contaminating others.