Tomato cultivation in the spring, both in protected land and in open field cultivation, is generally delayed in late July and early August due to the hot summer season. Before that, it was the peak season for the harvest of tomato fruits, which was often oversupply, and after that it was 8 , the low season of vegetables in September. By storing the time before the peak season and postponing it on the market, it is possible to ease the off season of vegetables. Tomatoes that are stored should be harvested during the green ripening period. If harvested before the green ripening period, the seed development is not good, the color is not bright after the red ripening, and the quality is poor; if it is harvested after the green ripening period, the red ripening of the fruit is too early and the storage period is short. The storability of tomatoes is related to varieties. Generally, the late-maturing varieties have strong disease resistance, thick peel, and are resistant to storage. When picking the fruit, it should be lightly lifted and lightly placed, leaving no fruit stems to avoid damage. Before storage, the fruit should be re-selected once, and it should be selected to be full-grown, no pests, no mechanical damage, uniform-sized green ripe fruit for storage 1. Simple basket storage method Green ripe fruit harvested, gently placed Lined with pouches in the slats, and quickly transported to the indoor selection, re-inserted into the bottom of the basket is covered with a layer of foam pieces of the basket, and then put stacking. At the end of the raft, bricks and plates must be used, or a basket of empty baskets at the bottom of the basket can be placed under the raft to facilitate air circulation. During the storage period, it is inverted once every 7-10 days, and the red ripe fruit and the rotten fruit are picked out in time when it is inverted. Should pay attention to room temperature management, often ventilated cooling, temperature control at 11 ~ 13 °C. Using this method, the fruit can be stored for about 20 days. 2. The shelf storage method will place the selected green mature fruit on the shelf, each layer has a thickness of 3 to 4 fruit heights, and maintains a temperature of 11 to 13°C and a relative humidity of 80% to 90%. The rack storage method can be used to store the pre-Fructus fruit for about a month. Inspections during storage revealed that red ripe and rotten fruit should be treated in time. 3.Plastic bag storage method The green ripe fruit is packed in a polyethylene plastic bag. Each bag contains 2.5 to 5 kilograms. The bag is tightly closed and placed in a cool place. The bag opening is opened every 2 to 3 days. 15 minutes, exclude CO2, add fresh air. If there is water on the inner wall of the pocket, it should be wiped dry, then the mouth of the bag tied, generally can be stored for more than two weeks. You can also put a round stick with a diameter of 1.5 to 2 cm when you make the pouch, and then pull the stick out after you tie it. This way you can drain carbon dioxide and supplement oxygen on your own. You don't have to open the bag to ventilate frequently. 4. The underground storage method will select the green ripening tomato fruit and put it into the crypt, basement or air-raid shelter, place it on flat ground or bamboo wooden rack, pick it up once every 3 to 5 days, and it will rot the fruit. Pick out, prevent infection, and market the red ripe fruit in time. This method can be stored for about 20 days. If the ventilation is cooled and maintained at about 15°C, it can be stored for more than 30 days. 5. The air-conditioning storage method will clean the cellar or basement, and lay a layer of plastic film with a size larger than the bottom and 0.14 to 0.23 mm thick on the ground to make the bottom of the account. Drain 10 to 15 kg of slaked lime and put 2 to 3 layers of brick on it. On the top of the stacking baskets with green ripening fruits, the baskets can be rectangular, 6 baskets long, 4 baskets wide, 2 baskets high and 48 baskets per basket. In order to prevent the upper vegetable baskets from pressing down the fruits of the vegetable baskets and facilitate ventilation, the upper and lower baskets can be padded with wooden strips. After the basket is properly weighed, it is covered with a thin film of equal size. The bottom of the film is rolled up together with the film on the bottom of the basket, and it is pressed tightly with bricks or soil. If there is gas extraction and vent around the account, truss. This constitutes a closed storage system, maintaining the temperature of 10 ~ 13 °C is appropriate. After the account was closed, due to the respiration effect, the fruit in the inner part of the indica was gradually reduced in oxygen concentration, and the concentration of carbon dioxide gradually increased. When the concentration of carbon dioxide increases to 6% and the concentration of oxygen decreases to about 2%, it should be changed. Generally, it is checked once every 10 to 15 days, and red ripe fruit and rotting fruit are picked. Through the ventilation, carbon dioxide, excess and excessive oxygen deficiency can cause fruit poisoning. The symptoms of fruit poisoning in front of the fruit are as follows: The fruit is yellow-green, and there are scars in the depression, which gradually turn brown and has an alcoholic taste. When it is severe, the fruit surface is sunken and necrotic spots appear. The use of atmosphere storage, dumping 1 to 2 times, storage period of more than a month.
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