Sometimes tomatoes that are kept in my fridge succumb to a whitish mould. The first bits to turn white are the stems, so if I spot mould, I pluck these off. But my husband says removing the stems shortens the fridge life of the tomatoes, so it is better to leave them on. Is either of us right? And what is the white mould, and is there any way I can stop it appearing?
We are still awaiting suggestions for the type of mould and whether its growth is promoted by the stems or some other source. Most answers so…
