Storage Technology of Tomato (1) Storage Characteristics. The ripening period of tomato fruit can be divided into green ripening period, micro ripening period (turning color period to top red period), semi-mature period (half red period), ripening period, soft ripening period and so on. Fresh tomatoes should reach the half-ripening stage to the ripening stage, but this fruit is beginning to enter or is already in the physiological aging stage of the late stage of respiratory jump, even if the winter temperature is low, it is difficult to store for a long time. The green fruit ripening period to the top red period of the tomato fruit storage, disease resistance is strong, in the storage completed in the ripening process, you can get close to the full maturity of the strain on the quality. Therefore, long-term storage of tomatoes should be harvested during this period, and in the storage of the fruit as much as possible to stay in this stage, in practice called "compression". At the end of storage, the fruit is brought to the ripening stage, that is, the period with the highest value. The shelf-life of tomatoes depends on the length of the period of respiratory respiration, ie, the time until the fruit stays in the peak of the transition. The longer the period of "pressing on green", the longer the storage period. Therefore, how to lengthen the green period, that is, to inhibit the ripening of the tomato, but also to maintain its ability to ripen, so that the required maturity can be achieved at the end of storage, is the key issue for the storage of tomatoes. Tomato is hi and warm, and mature fruits can be stored at 0-2°C, but the ripe temperature of ripe fruits is 10-13°C. Below 8°C, it is chilled. The chilled fruits showed partial or complete immersion in the soft or rotten pedicles. The surface was brownish and round spots and could not be properly cooked and susceptible to rot. However, in the normal air at 10~13°C, ripe ripening fruit reaches ripening process about half a month. In a suitable temperature and gas condition plant, the storage period of green-ripened tomatoes can be extended to 2 to 3 months. Even at room temperature, there is a significant effect of delaying the ripening of the modified-atmosphere storage. (2) Storage method. 1 General storage: The use of crypts, ventilated storage, basements, air-raid shelters and other shaded places can be obtained in summer and autumn. Put the tomatoes in shallow baskets or wooden boxes and place them on the ground, or stack the fruits on the shelf and place 2 to 3 layers of fruit on each shelf. Always inspect and pick out fruits that are ripe or unsuitable for storage. This method can be stored for 20 to 30 days. It is suitable as a measure to adjust the market surplus and shortages and deal with falling fruit. 2 Atmosphere storage: When the temperature is high or long-term storage, especially for high-quality fruit, it is better to use modified atmosphere storage. Tomato gastropolital volume is mostly 750 to 1000 kg, but also up to 2000 kg. Since tomatoes naturally ripen quickly, it is best to use rapid oxygen reduction. The tomato is closed with a film, and the temperature inside the bowl is high and susceptible to disease. Must try to reduce the temperature, anhydrous calcium chloride or silica gel can be used as a moisture absorbent, with antiseptics to inhibit bacterial activity, is currently more commonly used is chlorine, every 2 to 3 days once, each dosage is about the volume of air inside the 0.2%, but chlorine is toxic, inconvenient to use, overdose produces phytotoxicity. Beijing and other places tried 0.5% peroxy acetic acid and put it on the plate. The effect was similar to that of chlorine gas. Shanghai uses bleach instead of chlorine. In a 1000 kg account, 0.5 kg is applied every month. The validity period is about 10 days. Tomatoes are stored for a period of 1.5 to 2 months, which is not too long. In this way, it can be used to make up for less, and it can get better quality with less loss. The storage period is less than 45 days. There is no need to check the accounts during storage. The fruits must be carefully selected during storage. 3 Sulfuric acid, lime aqueous solution soaking storage: 6% sulfite into 0.3% of the aqueous solution, and then use the saturated lime water solution was adjusted to PH4.5 to 5, the whole red tomato soaked in the liquid, with Clean the board and other objects to suppress the fruit, to prevent the exposed liquid surface, so that the soaking solution is 2 to 3 cm higher than the fruit, and then seal the container and place it at a low temperature. According to Datong Vegetable Company, the company tried this method to store for 113 days, and the good fruit rate was more than 95%. The fruit firmness was similar to the fresh fruit, but it could not be eaten raw and must be heated and cooked to remove the sulfur taste.
Love Goji juice is without any preservatives and additives, which can be stored at room temperature, and raw materials of which are selected from GAP standard planting base in Zhongning County, Ningxia Hui Autonomous Region.
After cleaning, removing pesticide residues, leaching, pre-disinfection, crushing, grinding, anti-oxidation treatment, sterilization, and aseptic filing, Love goji juice is got, maintaining the natural nutrition in maximum, which is widely used as raw materials of functional beverages.
The company has completed HACCP verification and passed ISO9001 certification, in addition, for the world market, it has got the European Union ECOCERT organic certification and USDAs National Organic Program (NOP) certification.
Annual output of organic Goji products is at 500 tons, which is in line with European and US organic standards; annual output of ordinary Goji is at 3,000 tons.
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