First, the storage characteristics of tomato originating in tropical areas, is a cold sensitive crops, fruits will be cold damage for less than 8 °C for a long time, the fruit part or all showed water immersed depression, pedicle cracking, the surface appears brown round spot, can not be normal Finished, susceptible to rot. The ripening stage of tomato is divided into: green ripening period, micro ripening period (rotational period to top red period), semi-mature period (half red period), firm ripening period (red and hard) and soft ripening period (red and soft); Long-term storage of tomatoes should be harvested during the green season. Second, the selection of varieties for storage of tomatoes should be selected seed cavity small, thick skin, dense meat, dry matter and high sugar content, strong water retention organization. Long-term storage of tomatoes should be selected varieties with sugar content above 3.2%. Different tomato varieties, storage and disease resistance are very different, late-maturing varieties such as orange yellow Jiachen, full wire, apple green, Taiwan red, Kagome, Tropic, strong rice age, short yellow 402F1 (Sukang No. 5 ), Taiyuan 2 (Florida), etc. are suitable for storage. Early maturing varieties and thin varieties are not resistant to storage. Third, the storage conditions of tomato storage temperature and maturity, red ripe fruit can be stored at 0 ~ 2 °C under 10 ~ 15 days, green ripe fruit at 10 ~ 13 °C under storage for 30 to 50 days. Green ripe fruit can be stored for 45-60 days under the condition of 10-13 °C plus 2-4% oxygen and 3-6% carbon dioxide. The appropriate relative humidity for storage of tomatoes is 85-90%. Ethylene is produced during the ripening of tomatoes, and timely removal of ethylene from the storage environment can delay tomato redness and senescence. IV. Harvesting and post-harvest storage The storage of the tomatoes should not be watered for two days before harvest to prevent the fruits from absorbing water and swell and causing cracks in the peel, which can lead to microbial infection and fruit spoilage. Should be picked in the morning or evening without dew, gently pick when picking, avoid causing wounds. The packaging container should not be too large, so as to avoid the top of the fruit will crush the following. After the tomato is harvested, it should be placed in a cool and ventilated place for heat dissipation, or it should be precooled to 13°C in a cold store, and then be selected for storage in different grades. Fruits with different maturity should be stored separately for easy management. V. Storage methods 1. Simple storage. In the summer and autumn seasons, tomatoes can be stored in shaded places such as cellars, ventilation warehouses, basements, etc. When baskets or boxes are stored, they should be lined with clean paper or pads packed with 0.5% bleach to prevent fruit bruising. Put the selected tomato into the container, generally only 4 to 5 layers. The packing box is coded to be 4 high, the bottom of the box is cushioned or empty, and there should be gaps between the boxes to facilitate ventilation. The fruit can also be stacked directly on the shelf or on the ground. It is advisable to stack 3 to 5 layers of fruit, and the width and stacking width should not exceed 0.8 to 1 m so as to facilitate ventilation and heat dissipation and prevent crushing. , Disposable padded bags or kraft paper between layers, the upper layer can be slightly covered (paper or film). After storage, ventilation and ventilation should be strengthened at night to reduce the temperature of the reservoir. Check every 7 to 10 days during storage to pick up the rotten fruit. The red ripened fruit should be singled out for sale or transferred to a 0 to 2°C store for continued storage. The method generally turns red after 20 to 30 days of storage. If the temperature can be controlled at 10-13°C in the autumn, tomatoes can also be stored for one month. 2, refrigerated. Summer heat storage season with a mechanical refrigerator, better storage, green ripe fruit suitable temperature is 12 ~ 13 °C, red ripe fruit 1 ~ 2 °C, storage period can be extended to 30 ~ 45 days or so. 3, modified atmosphere storage. Atmosphere storage should be maintained at 10-13°C to maintain 2-4% oxygen and 3-6% carbon dioxide in the storage environment. (1) Large-scale plastic film air conditioning storage. Use a plastic film of 0.1 to 0.2 mm in thickness to make a closed plastic account with a capacity of about 1,000 to 2,000 kilograms. Use rapid nitrogen and oxygen reduction or natural oxygen reduction. Add slaked lime (1 to 2% of fruit weight) to the account. Excess carbon dioxide. Fill in fresh air when oxygen is insufficient. Due to the high humidity in the account, the fruit is susceptible to the disease, and the addition of preservatives can control the occurrence of diseases. Chlorine can be introduced in 0.2%, once every 2 to 3 days; or 0.5% of peracetic acid can be placed in the bowl. Chlorine gas phase imitation; bleach can also be used instead of chlorine, the amount of fruit weight is 0.05%, valid for 10 days; 0.05 to 0.1 ml/L sec-butylamine can also be used, also has good results, valid for about 20 to 30 days, once a month . Adding saturated potassium permanganate to the bricks in the account absorbs ethylene, which is better. (2) plastic film bag small package storage method. Put the tomato into a 0.06 mm thick polyethylene film bag, tie the bag mouth, and put it in the cold store. Open the bag every two or three days. After the fruit turns red, the bag mouth does not have to be fastened. Each bag is about 5 kg. The anti-corrosion measures are carried out by referring to the above method. Precise storage of tomatoes with modified atmosphere should be carefully selected to remove diseased fruits.
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