Posted: 18/09/2013 at 07:46
bigolob, daytime temps usually stay in the 20s well into October, but the nighttime temps start to get down to the low teens by mid-October. Still viable for ripening toms while it's in the 20s during the day, though.
Bananas produce ethylene gas which is a ripening agent. A lot of fruit and veg produce it, too, including toms, though in a lesser quantity. Commercially-grown toms are harvested green and gassed with ethylene to "ripen" them. It turns them red, giving them the outer sign of maturity, though they're not actually mature inside. That's why supermarket toms can be so pale and hard inside. Only the skin has been ripened.