Storage relative humidity of tomatoes: 90-95% RH Cold injury: Green ripening period: below 12°C Initial ripening period: The ripeness of tomato Fruit below 7°C can be divided into the following six periods: (1) Immature period: At this time, the fruit is harvested Can not be cooked. (2) Green-ripening period: The fruit shape develops to a fixed size, and the fruit surface is pale green. There are glial substances around the Seeds in the sub-chamber and can be cooked after harvesting. (3) First-maturity: About a quarter of the fruit surface has been colored, and most of the fruit is red at the top. (4) Mature period: Most of the fruit surface has been light red. (5) Mature period: The fruit turns red, but the fruit is still hard. (6) Over-ripening period: The fruit is softened and the quality is deteriorated. For the market as a fruit or Vegetable user, it is harvested at multiple early maturing seasons, and the exporters should harvest it during the green season; the processing user should harvest it when the fruit is fully reddish. The storage temperature of tomato after harvesting varies according to the maturity period. The optimum ripening temperature for green ripe tomatoes is 18-21°C, which can be delayed after 14-16°C. For those who need to change colors, the storage temperature should not be low. Those who do not need to change color can consider using lower temperature storage. Harvesters after the first maturity period are relatively insensitive to cold damage and can be stored at 7-10°C. Those who are in perfect condition can temporarily store at 0-5°C for about 1-3 weeks, but they must be processed immediately after they are removed from the refrigerator. Storage temperature (°C) Green ripening period 14-16°C Initial ripening period 7-10°C Ripening period 0-5°C Storage period 1-3 weeks 4-7 days 1-3 weeks Optimum storage temperature Green ripening period 14-16°C Initial stage 7-10°C Mature period 0-5°C
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