Two Simple Controlled-Atmosphere Storage Methods for Tomatoes: Learn to Keep Them Fresh with Ease

Controlled-atmosphere storage should be carried out at 10-13°C, maintaining 2%-4% oxygen and 3%-6% carbon dioxide in the storage environment. When oxygen falls below 2%, the skin will show local sunken areas and light brown spots; in severe cases the skin turns white and the stem end rots. When carbon dioxide is too high, white spots appear on the skin and then turn into brown spots.

There are also several controlled-atmosphere methods; two simple ones are introduced here.

1. Large plastic film tent controlled-atmosphere storage

Make an airtight plastic tent from plastic film 0.1-0.2 mm thick, with a capacity of 1000-2000 kg, and add slaked lime (1%-2% of the fruit weight) inside the tent to absorb excess carbon dioxide. When oxygen is insufficient, introduce fresh air. Because the humidity inside the tent is relatively high, the fruit is prone to infection and disease; adding preservatives can control disease occurrence. Chlorine gas at 0.2% can be introduced once every 2-3 days; or place 0.5% peracetic acid inside the stack, with an effect similar to chlorine gas; bleaching powder can also be used instead of chlorine gas, at 0.5% of the fruit weight, with an effective period of 10 days; adding bricks soaked in saturated potassium permanganate inside the tent to absorb ethylene gives an even better effect.

2. Small-package storage method with plastic film bags

Put the tomatoes into polyethylene film bags 0.06 mm thick, tie the bag mouths tightly, and place them in a cold storage room. Every 2-3 days, open the bags to let air in. After the fruit turns red, the bag mouths do not need to be tied tightly. Use 5 kg per bag, and carry out preservative measures as described in the above method.