Atmospheric storage of tomatoes

At present, the commonly used methods for the storage of tomatoes in the atmosphere in China are rapid oxygen reduction and natural oxygen reduction. Quick oxygen reduction, first selected the green ripened tomatoes boxed or basketd, shipped into the pit or ventilation storage, stacked into a stack, closed with a plastic account, each account of a ship put 500 to 2000 kg, using the pumping The rapid oxygen reduction of nitrogen-enriched gas makes the oxygen and carbon dioxide content adjusted to 2% to 5%. After rapid oxygen reduction, the gas composition is suitable, but the temperature is not necessarily suitable. If there is no refrigeration equipment, the management method of the ventilation warehouse should be adopted, and ventilation and air exchange should be controlled as much as possible at 10 to 12°C. After 45 days of storage, the good fruit rate can reach more than 85%. Natural oxygen reduction is the use of the tomato's own breathing to gradually reduce oxygen to 2% to 5%. After the sale of tomatoes is accounted for, it usually takes 2 to 3 days to reduce oxygen to 2% to 5%. Therefore, the storage period is shorter. Generally stored for about 30 days, the good fruit rate is only 50% to 60%. Atmosphere storage of tomatoes, the high humidity inside the account is conducive to microbial activity, can cause rot. The prevention method is to put a proper amount of moisture absorbent, such as calcium chloride, silica gel, quicklime, etc. into the account, so as to reduce the relative humidity of the air in the account and disinfect it with a chemical agent. If the packaging material is disinfected with bleach or peracetic acid beforehand, it shall be chlorine-sterilized every three to four days within the account, or placed on a plastic account with 0.5% peracetic acid.

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