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How are tomatoes stored?

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tomato storage method:

1. Store at room temperature

store the tomato with its stalk down at room temperature, which can prevent air from entering the tomato and prevent the moisture in the tomato from emanating from the scar of the stalk. It can be stored for about 1 week

2. Store in plastic bags

put the complete tomatoes that are half or half cooked into plastic food bags, tie the mouth tightly and place them in a cool place at room temperature. And open the bag once a day and ventilate for about 5 minutes. If there is water in the plastic bag, wipe it dry with a towel or change it into a plastic bag

3. Make tomato paste and keep it

wash the tomatoes, cut them into blocks, put them into a large mouth bottle, put the bottle in a steamer and boil it in water for 20 minutes, cover it tightly with heat, take it out and cool it, and then store it in a cool place

tomatoes are not recommended in the refrigerator. After low-temperature freezing, the meat of tomatoes will be blistered, soft and rotten, and there will be spallation. The skin of tomatoes may also have black spots, undercooked and no fresh taste, and it will rot and deteriorate seriously. If the tomatoes must be kept in the refrigerator, because the temperature is too low, the tomatoes will lose their freshness and will soon be frostbitten and rotten. Therefore, the mature tomatoes will be better refrigerated at 2 ~ 4 ℃ and can be kept for about 10 days; Tomatoes emit ethylene when refrigerated, which can ripen the vegetables and fruits placed with them, so it’s best to place them separately or wrap them in fresh-keeping bags

I. select appropriate storage temperature. Tomatoes like to be warm in nature and are not resistant to low temperatures below 0 ℃, but different maturity has different requirements for temperature. Tomatoes used for long-term storage usually use green ripe fruits, and the suitable storage temperature is 10-13 ℃. If the temperature is too low, tomatoes are prone to chilling injury, which not only affects the quality, but also shortens the storage period. Tomatoes used for fresh sale or short-term storage usually use red ripe fruits. The suitable storage temperature is 0-2 ℃, the relative humidity is 85% – 90%, and the concentration of oxygen and carbon dioxide is 2% – 5%

2. Select varieties that are resistant to storage. The storage tolerance of different varieties of tomatoes is very different. Varieties with high solid content, thick pericarp, dense pulp and small seed cavity are more resistant to storage, such as Mansi, Japanese powder, Tropik, Qiangli misou, orange Jiachen, etc. In addition, tomatoes in the lower layer of the plant and tomatoes at the top of the plant are not resistant to storage, because the former is easy to carry bacteria near the ground, while the latter has less solids and empty fruit cavity

III. harvest tomatoes with different maturity according to different uses. For long-term storage or long-distance transportation, tomatoes that have fully grown, the inner pulp has turned yellow and the outer peel has turned white should be harvested at the green ripening stage. For short-term storage or short-distance transportation, tomatoes with discolored appearance and reddish top can be selected

IV. pay attention to the solutions before entering the cellar. Watering should be stopped 2-3 days before harvest. Tomatoes should be picked when the dew is dry and out of date, not on rainy days. Tomatoes should not be picked with fruit handles, and should be handled with care to avoid mechanical operation. They should be selected with dignity to remove diseased, cracked and damaged fruits. After that, it shall be put into the basket, and each basket shall be loaded with 3-4 layers. It is best to use soft material between layers to prevent damage to tomatoes. The packaging materials used should be disinfected before use. After harvesting, tomatoes should be stored in a cool place for a short time, and then stored in the cellar after distributing some heat

v. plastic account gas storage. Stack the packed tomatoes in the shed cellar or ventilated warehouse, cover the stack with plastic film, seal the mouth and become a plastic tent. Use the respiration of tomatoes to gradually reduce the oxygen in the plastic tent and gradually increase the carbon dioxide to weaken the respiration of tomatoes and prolong the storage period. During storage, uncover the plastic curtain every 2-3 days, wipe the small water drops on the curtain wall, put on the plastic curtain again after about 15 minutes, and seal the mouth, so as to make up for the fresh air in the account, eliminate the excessive carbon dioxide in the account and avoid the disease and erosion of tomatoes. Turn the stack every 10-15 days to check and pick out the diseased fruit. In this way, it can usually be stored for more than one month

VI. film bag storage. Gently bag the green tomatoes with a thickness of 0. In the 04mm polyethylene film bag (food bag), it is usually packed with about 5kg per bag. After loading, tighten the bag mouth and put it in a cool place. At the beginning of storage, unscrew the bag mouth for about 15 minutes every 2-3 days in the early morning or dusk, discharge the carbon dioxide produced by tomato breathing, fill in fresh air, wipe off the small water droplets on the bag wall, and then continue to put it into the bag and seal it. Usually, tomatoes will turn red gradually after storage for 1-2 weeks. If it is necessary to continue storage, the number of tomatoes in the bag should be reduced and placed flat for only 1-2 layers to avoid crushing each other. After the tomatoes are red and ripe, spread the mouth of the bag. When this method is adopted, the mouth can also be used to blow air into the bag to increase the concentration of carbon dioxide and inhibit the respiration of fruits. In addition, a bamboo tube opened at both ends is inserted into the mouth of the bag. After being fixed and tied tightly, the gas at the mouth of the bag can be actively adjusted with the outside air. It is not necessary to often open the mouth of the bag for ventilation.

put it there. As long as the appearance is not damaged and does not touch water, it will not break in a week or two, or wrap it with plastic wrap. It should be tightly wrapped and isolated from the air

tomatoes cannot be stored in the refrigerator. There are the following storage methods:
select some tomatoes that are not ripe, put them in plastic bags, tie them tightly and put them in a cool place, but ventilate the bag containing tomatoes for five minutes every day. If you find water in the plastic bag, quickly replace it with a new plastic bag and tie it up. The tomatoes in the bag will mature slowly in this environment, and the storage time of tomatoes can reach one month.

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