Storage of tomatoes in winter can be done in well-equipped kitchens or cellars, or in houses or greenhouses with good insulation properties. The key measures for storage are the following:
1. Tomatoes cultivated in greenhouses or small and medium sheds should be harvested in time. Do not freeze or damage tomatoes.
Second, there are two factors that affect the storage of tomatoes: First, respiration. The temperature is high and the respiration is great. Tomatoes are colored, softened and redden fast, and the storage period is short. The second is transpiration. It will make tomatoes lose water, the fruit will wrinkle, and the aroma will fade. Therefore, in the case of not freezing the tomatoes, the temperature should be reduced as much as possible, and the relative humidity should be kept between 80% and 90%.
Third, for tomatoes that have been colored, they can be stored at a low temperature of 5°C for 15-20 days before being placed at a temperature of about 12°C.
Fourth, for green ripening fruit, must be placed at 10 °C -12 °C temperature. At this temperature, tomatoes ripen slowly and can be stored longer. Unripe green fruit, such as at 10 °C below, especially 3 °C -4 °C low temperature, the fruit will only rot, will not turn red.
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