1. The product must be completely sterilized and sterilized before entering the storage. The new type of warehouse smoke disinfectant developed by the center can be used, 500 grams per 100 cubic meters. 2, to choose Pijian bright late-maturing varieties, such as Treppek. 3, to select the fruit has been fully expanded, more nutrients accumulated, the fruit is hard, has not turned to the size of the green ripe fruit. 4. It is emphasized that irrigation should be stopped 5-7 days before harvest, and pre-harvest irrigation will greatly increase the decay of stored tomatoes. Raining tomatoes cannot be stored. 5. Strict selection before storage, remove products with pests, spots, and mechanical injuries. 6. The selected product should be pre-cooled in the refrigerator to reduce the product temperature to the required storage temperature. Plastic bags also need to be placed in a cold store in advance. 7. After all the tomatoes are pre-cooled, they must be packed in a moisture-proof and moisture-proof PVC plastic bag with a size of 65 cm (65 cm) and a thickness of 0.03 mm (10 kg (5 kg) per bag). Never over load. 8. Put 5 sachets of white medicine (gas conditioner), 2 sachets of red medicine (physiological regulator), and 1 pack of CT-1 fresh-keeping agent (powder) in the upper part. CT-1 fresh preservative should be used on the bag before use. The big needle pierces 2 eyes. 9, Zhadai mouth, into the box or shelf storage. 10, temperature, humidity management should be appropriate, the temperature should be controlled at 12-13 °C, relative humidity of 85% -90%. After the end of the fall and winter, the chiller basically stops running. At this time, the fan in the refrigerator must be operated without cooling. It must be carried out five times a day for 0.5 hours. 11, using the above storage technology, generally can be stored for 30 to 40 days. 12, if the use of decompression storage technology, storage period can be further extended.
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