Generally, a tomato should be at least 40 percent of its full size to have a chance at ripening. Small, hard green tomatoes are less likely to mature. The best candidates for ripening are those ...

A study reveals how hydrogen peroxide (H2O2) signaling regulates tomato ripening through the redox modification of RNA demethylase SlALKBH2. This modification stabilizes SlALKBH2, enhancing its role ...