First, choose the appropriate storage temperature. Tomato is hi and warm, not tolerant to temperatures below 0°C, but different maturities have different temperature requirements. For long-term storage of tomatoes, green ripe fruit is generally used, and the storage temperature is 10--13°C. When the temperature is too low, tomato is susceptible to cold damage, which not only affects the quality but also shortens the shelf life. For fresh-selling or short-term storage of tomatoes, red ripe fruit is generally used. Its suitable storage temperature is 0-2°C, relative humidity 85%-90%, and oxygen and carbon dioxide concentrations are both 2%--5%. Second, select resistant varieties. Different varieties of tomatoes have great differences in storage. High solids content, thick skin, dense flesh, small species of the cavity is more resistant to storage, such as full wire, Japanese large powder, Tropic, strong Mi Shou, orange plus Chen. In addition, the tomato on the lower layer of the plant and the tomato on the top of the plant are not resistant to storage, because the former is close to the ground and easy to bring pathogens, the latter has less solids and the fruit cavity is relatively empty. Third, according to different uses harvest different maturity of the tomato. For long-term storage or long-distance transport, tomatoes that have been fully grown, have internal yellow flesh, and have external white skin are harvested during the green season. For short-term storage or near-distance transportation, the optional surface begins to change color, the top of the red tomato. Fourth, pay attention to the processing before entering the pit. Watering should be stopped 2 - 3 days before harvesting. Picking tomatoes should be done after the dew has dried. Do not harvest on rainy days. When harvesting, tomatoes should not have fruit stalks, and should be handled gently to avoid mechanical operations. Strict selection should be made to remove fruit, fruit, and fruit. Then load into the basket and install 3 - 4 layers per basket. Layers are preferably lined with a soft material to prevent damage to the tomatoes. The packaging materials used are preferably sterilized prior to use. After the tomato is harvested, it should be stored in a cool place for a short period of time. After distributing some of the heat, it will be stored in the pit. Fifth, plastic accounting gas storage. The packed tomatoes are stacked in a cellar or ventilated warehouse, and a plastic film is used to cover the wells and seal the mouth to become a plastic account. Using the respiration of the tomato itself, the oxygen in the plastic account is gradually reduced, while the carbon dioxide is gradually increased to weaken the respiration of the tomato to prolong the storage period. During the storage period, the plastic account shall be opened every 2-3 days, and the small droplets on the bill wall shall be wiped. After about 15 minutes, the plastic account shall be re-fitted and sealed to supplement the fresh air in the account. Too much carbon dioxide in the account to prevent tomatoes from getting sick and rot. Every 10-15 days to turn over and check once, pick out the disease, in this way, generally can store more than 1 month. Six, film bags storage. The green tomato is gently bagged into a polyethylene film bag (food bag) having a thickness of 0.04 mm. Generally, about 5 kg is placed in each bag. The bag is then placed tightly in the shade after storage and stored at the beginning of storage every 2 days. - For 3 days, in the early morning or evening, unscrew the bag for about 15 minutes, remove the carbon dioxide produced by the tomato's breathing, fill in the fresh air, and wipe off the small water droplets on the wall of the bag, and continue to put it in the bag. Make a good seal. After a 1- or 2-week storage period, tomatoes will gradually turn red. If you need to continue storage, you should reduce the number of tomatoes in the bag. Place only 1--2 layers in order to avoid crushing each other. After the red tomato is ripe, spread the mouth of the bag. When using this method, you can also use the mouth to blow into the bag to increase the concentration of carbon dioxide, inhibit the respiration of the fruit. In addition, insert a bamboo tube with both ends open at the mouth of the bag, and after the tight fastening, make the bag mouth gas Automatic adjustment with the outside air, do not need to open the bag often for ventilation. China Agricultural Network Editor
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