Heartpodded

Heartpodded is a less common term used to describe the process of handling tomatoes by placing them around a central anchor or 'pod'. This method is considered more labor-intensive compared to the commonly used single-layer methods but can improve ventilation and reduce bruising of the tomatoes. In areas with high humidity and warm temperatures, such as greenhouses, heartpodding can be beneficial in maintaining the quality of the produce by allowing for better air circulation and reducing the risk of disease and decay.

Studies have shown that heartpodding can increase the shelf life of tomatoes and improve their overall appearance. This is attributed to the improved ventilation and humidity control within the podding unit, which reduces the incidence of physiological disorders and mechanical injuries to the fruit. However, heartpodding also requires careful management of the temperature and humidity levels within the storage area to ensure optimal conditions for the fruit.

Heartpodding is less common in commercial settings due to the increased labor requirements and the need for specialized equipment. It is more often used in research settings or small-scale farming operations where control over the growing conditions is tight and the labor costs are lower. Overall, heartpodding offers some benefits to tomato growers and handlers but its application is largely restricted to specific environmental and operational circumstances.