Harvest tomatoes just before the first killing frost. If an unexpected frost occurs, undamaged fruits can be salvaged and ripened. Prevent chilling injury to the fruit by harvesting everything when temperatures drop regularly to 32 to 50 degrees F. To store, pick the tomatoes and remove the stems. Reduce rots by disinfecting fruits by washing in water with 1 teaspoons of chlorine bleach per gallon of water. Dry thoroughly with a soft cloth.
Pack tomatoes one or two layers deep in shallow boxes.