Two simple methods of controlled atmosphere Storage of Tomato

Controlled atmosphere storage should be at 10-13 ℃, keeping 2% 4% oxygen and 3% 6% carbon dioxide in the storage environment. When the oxygen is less than 2%, the pericarp will appear local subsidence and light brown markings, and in severe cases, the pericarp will turn white and the pedicel will rot. When carbon dioxide is too high, white spots appear on the pericarp and then turn brown.

There are also several methods of air control, and two simple methods of air control are introduced.

1. Large account controlled atmosphere storage of plastic film

A closed plastic tent is made of 0.1Mel 0.2mm thick plastic film with a capacity of 1000-2000 kg. Lime (1% Mel 2% of fruit weight) is added to the account to absorb excess carbon dioxide. Fill in fresh air when there is not enough oxygen. Due to the high humidity in the account, the fruit is prone to infection, adding preservatives can control the occurrence of the disease, 0.2% chlorine can be added and applied once every 2-3 days, or 0.5% peracetic acid can be put in the stack, the effect is similar to chlorine; bleach can also be used instead of chlorine, the dosage is 0.5% of the fruit weight, and the period of validity is 10 days; add bricks saturated with potassium permanganate to absorb ethylene, and the effect is better.

2. Small package storage method of plastic film bag

Put the tomatoes in a 0.06 mm thick polyethylene film bag, fasten the mouth of the bag and put it in cold storage every 2 days. After the fruit turns red, the mouth of the bag does not have to be tied tight, 5 kg per bag. Antiseptic measures are carried out according to the above method.