How to store tomatoes, tomato storage tips

Sometimes we buy a lot of tomatoes at the market and take them home. How to store them better is a science. Here are some methods:

(1) Storage of processed canned tomato products

Tomato sauce, tomato juice, and peeled tomatoes are usually bottled or canned, then immediately vented, sealed, sterilized, cooled, packaged, and stored in a dry, low-temperature place.

(2) Storage of fresh tomatoes

① Storage characteristics: Tomato is a respiratory climacteric fruit. Its respiratory peak begins at the color change stage and reaches the highest value at the half-ripe stage. At this time, the fruit quality is the best. Then the respiratory intensity decreases, the fruit ages, and the red-turning process is completed. If measures are taken to inhibit this process, the storage period can be extended.

The storage capacity of tomatoes is closely related to the variety. For storing tomatoes, generally, varieties with thick peel, dense flesh, few ventricles, high dry matter content and strong disease resistance should be selected. Therefore, these varieties have strong storage resistance. Generally, tomato varieties suitable for processing are more resistant to storage and transportation. It is also related to the harvest period. Among the five periods of tomato fruit ripening, the earlier the harvest, the more resistant it is to storage. The suitable storage temperature is 10~13℃, the relative humidity is 80%~85%, and the gas components of oxygen and carbon dioxide are both 2%~5%. If the temperature is lower than 8℃, it will suffer from chilling injury, and the undiscolored fruits cannot change color and ripen normally, and are susceptible to disease and rot.

② Storage methods: Currently, the commonly used storage methods include cellar storage, cold storage with controlled atmosphere, sunbed storage, and simple controlled atmosphere storage. The cellar storage methods are introduced as follows:

There are two types of cellar storage: ordinary cellar storage and room temperature and controlled atmosphere storage.

Ordinary cellaring: Cellaring tomatoes is a simple storage method suitable for autumn. First, a storage cellar with good thermal insulation performance should be built. The depth of the cellar depends on the temperature changes of the local soil layers at different depths. For example, the average temperature of the 1m underground soil layer in Beijing is 12~14℃ in November and 6~8℃ in December. Therefore, in Beijing, it is appropriate to use a semi-underground cellar with a depth of about 1m underground in autumn and winter. The thickness of the soil covering the surrounding area of ​​the above-ground part of the cellar and the cellar roof should be more than 50cm. A ventilation duct with a diameter of 15cm is set every 3m in the center of the cellar roof. Generally, the door is opened on the south side of the cellar, and heating facilities should be installed in the cellar. This kind of soil cellar can basically meet the requirements of tomato storage by mastering the principles of ventilation and cooling in the early stage and supplementary heating management in the later stage.

Put the selected tomatoes in baskets, wooden boxes, plastic boxes and other containers, and fill them 60% full. After entering the cellar, stack them into 2~4 boxes high, with sleepers under the bottom boxes, and the boxes should be staggered. Or stack the fruits directly on the shelves, not too thick, to facilitate ventilation and heat dissipation and prevent crushing. After storage, if the outside temperature is high, ventilation should be strengthened at night to reduce the cellar temperature. During storage, check frequently and pick out diseased and rotten fruits at any time.

Normal temperature controlled atmosphere storage, in the cellar, spontaneous controlled atmosphere storage method can also be used. Put tomatoes in baskets, each basket is about 20kg. Lay a layer of 0.1~0.2mm thick plastic film on the floor of the cellar, and put a layer of wood or bricks on it. Sprinkle a layer of high-quality slaked lime between the wood or bricks to absorb the carbon dioxide released by the tomato's breathing to avoid damage caused by its high concentration. The amount of slaked lime can be calculated as 1% of the weight of the tomato. Stagger the tomato baskets on the wood or bricks, and can be stacked in 4~5 layers. Generally, each stack is 500~1000kg. After the tomatoes are arranged, cover them with a pre-prepared plastic tent, roll the bottom edge of the tent and the four sides of the bottom film laid on the ground together and press them tightly to make the entire tent in a closed state. In order to prevent rot, appropriate chemicals should be added to the tent. Bleaching powder can be put into the atmosphere control tent, because the bleaching powder slowly decomposes after absorbing moisture in the atmosphere control tent. Chlorine is put in, and the amount of bleaching powder is generally calculated as 0.05%~1% of the weight of tomatoes. The method is to wrap the bleaching powder with 4 layers of gauze, 20~30g per package, and hang it evenly in the tent. The validity period is 10~15 days, and it needs to be replaced regularly. After the plastic tent is sealed, due to the respiration of tomatoes, the gas composition in the tent will change, the oxygen content will gradually decrease due to respiratory consumption, and carbon dioxide will be continuously released, so artificial gas adjustment is required. Placing slaked lime at the bottom of the tent has the effect of absorbing carbon dioxide. Generally, the carbon dioxide concentration in the tent will not be too high. When it does not exceed 2%~5%, there is no need to adjust it deliberately. However, attention should be paid to the changes in oxygen. When the oxygen drops to 2%~3%, a blower should be used to supplement fresh air to increase the oxygen in the tent to 4%~5%. Generally, the air should be adjusted once a day. Gas detection can be carried out with an Austrian gas analyzer or a CH-2 oxygen and carbon dioxide gas analyzer. The tent should be opened and checked every 10 to 15 days, and preservatives such as bleaching powder should be replaced.