First, storage technology Storage of tomatoes used for harvest 2 days before irrigation should not be to prevent fruit swelling and skin cracks, resulting in microbial infection and fruit decay. Should be picked in the morning or evening without dew, gently pick when picking, avoid causing wounds. The packaging container should not be too large, so as to avoid the top of the fruit will crush the following. After harvesting, heat should be placed in a cool and ventilated place, or precooled in a cold store to 13°C, and then select graded storage, and fruits with different maturity should be stored separately for easy management. Second, storage methods 1. Plastic account air conditioning storage method. The packed tomatoes are piled in a pit or a ventilated warehouse, and a plastic film is used to cover and seal the plastic bat. Using the respiration of the tomato itself, the oxygen in the plastic account is gradually reduced, while the carbon dioxide is gradually increased, thereby weakening the respiration of the tomato and prolonging the storage period. During the storage period, the plastic account shall be opened every 2 to 3 days, and the small water droplets on the account wall shall be wiped off. The water droplets shall be put back on for 15 minutes to seal off the mouth so as to supplement the fresh air in the account and eliminate excessive carbon dioxide in the account. Avoid tomato rot. Every 10 to 15 days, turn over and check once and pick out the disease. This method can be stored for more than 1 month. 2. Silicon window atmosphere storage method. The thinner the film, the better the air permeability. The test results show that under the same conditions of other storage conditions, using a 0.08 mm thick silicon window, the content of oxygen in the account will be controlled at about 6%, and carbon dioxide will be about 4%. When tomatoes are stored in a silica window for air-conditioning, it is required that the area of ​​the silicon window is too small to be proportional to the breathing intensity and the temperature of the breed. In a fixed-volume storage account, as the storage volume increases or decreases, the area of ​​the silicon window also needs to be expanded or reduced accordingly. General effective volume is 4 cubic meters of plastic film account, storage 550 kilograms need to open 0.45 square meters of silicon window. 3 film bag storage method. The green tomato is lightly packed into a polyethylene film bag (food bag) having a thickness of 0.04 mm. Generally, 5 kg is contained in each bag. After the bag is mounted, the bag mouth is tightly placed and placed in a cool place. At the beginning of storage, every 2 to 3 days, every morning, in the early morning or evening, open the bag mouth for 15 minutes, remove the carbon dioxide produced by the tomato's breathing, fill in fresh air, dry the small beads on the wall of the bag, and then tie it again. seal. After 1 to 2 weeks storage, the tomato gradually turned red. If it is necessary to continue storage, the number of tomatoes in the bag should be reduced, and only 1 to 2 layers should be laid flat to avoid crushing each other. After the red tomato is ripe, spread the bag mouth. When using this method, you can also use the mouth to blow into the bag to increase the concentration of carbon dioxide, inhibit the respiration of the fruit. In addition, a bamboo tube opened at both ends is inserted into the mouth of the bag, and after being fixed tightly, the bag mouth gas and the outside air can be automatically adjusted, and it is not necessary to open the bag opening for ventilation and ventilation. 4. Adsorbent storage method. Method (1): Formulation of zeolite, bentonite, activated carbon and calcium hydroxide at the ratio of 150:50:0:0; 20:50:50:0; 335:30:35:0; 40:45:45:10 In a composite preservative with different compositions, 10 g of one of the preservatives was taken in a small, air-permeable pouch, and the pouch was placed in a container containing 4 kg of tomatoes. When sealed at a temperature of 20°C, the color of the tomatoes in the container did not change within 14 days and no mold growth occurred within 21 days. It can extend the storage period of tomato by about 3 times. Method (2): 30 parts of Buddha stone, 20 parts of activated carbon, 30 parts of ferrous sulfate, 30 parts of calcium hydroxide and 1 part of water are mixed to form a composite preservative. This mixture was weighed in 10 grams into a small paper bag lined with a perforated polyethylene film and moistened with 0.5 grams of water and then packaged together with the tomatoes in a large polyethylene bag. Stored at a certain temperature for 60 days, the tomato color does not change. 5. Anti-corrosion film storage method. Preparation of paints: 10 parts of beeswax, 2 parts of casein, 1 part of sucrose fatty acid ester, made into an emulsion coating by full sticking. Apply fresh-keeping coating to the antiseptic film on the stem of tomato, which can effectively control the respiratory intensity of tomato, achieve preservation and preservation, and delay mature. Second, processing technology (a) tomato soup 1. Raw material selection. Pick a medium-sized tomato that is just about 2 cm in diameter. Pick out green fruit, pests and fruit and rotten fruit. 2. Peeling treatment. Remove with boiling water for 1-2 minutes and immerse in clean water to peel the tomatoes. 3. Hardening treatment. Prepare a 0.1% calcium chloride solution and soak the peeled tomatoes for 6 to 8 hours. Drain and set aside. 4. Preparation of sugar solution. According to the ratio of white sugar to raw material 0.75:1, 40% sugar liquid was prepared, and 0.1% to 0.2% citric acid and 0.05% potassium sorbate preservative were added to the sugar liquid. 5. Translucent sugar. The sugar liquid is boiled, and the raw material is impregnated with a multiple-permeability method. When the concentration of the sugar liquid drops on the second day, the sugar liquid is extracted and heated and concentrated. Each time the sugar content is increased by 5% to 6%, it is added to the raw material while it is hot. This is repeated until the sugar concentration reaches 60% to 65%. The heating can be stopped and the immersion is continued for 1 to 2 days. When the raw material shrinks gradually and becomes transparent, it means that the sugar sucked by the raw material reaches approximately 60% of the sugar content, and the translucent sugar can be stopped. 6. Dry. Drain from the sugar solution and bake at 65°C to make the moisture content reach 25%-26%. 7. Packaging. Available cellophane single packaging, or pillow-type single packaging. The tomatoes produced were dark red, transparent, and granular in size. With a strong tomato flavor, sweet and sour taste, the entrance is crisp. (B) tomato compound jam 1. Raw material selection. The tomatoes that process the jam should be fully matured, pick out the rot, pests and unripe fruits. 2. Beating filter. The pulp was slurried with a pulper and the juice was removed from the residue. 3. Evaporate to concentrate. Add 1:1 white sugar and raw materials with 0.7% weight of sodium alginate (alginate should be added in 5 times water and slowly add heat to form a uniform colloid and then add), 0.2% citric acid and 0.05% potassium sorbate, To make its solids reach 40% to 42% can stop heating for use. 4. Preparation of pineapple jam. Take fresh and ripe pineapples, peel and core, beaten, heat and concentrate, add 1:1 white sugar, and add 0.7% sodium alginate as raw material (alginate should be added in 5 times water and slowly heated to form a uniform colloid and add it to the raw material. After heating and concentrating the sugar and pineapple pulp, add 0.2% citric acid and 0.05% potassium sorbate to make the solids reach 40% to 42% and then stop heating. 5. Ketchup is mixed with pineapple sauce. Mix ketchup and pineapple in a ratio of 1:1 or 2:1 and heat to boil. 6. Bottling. 200 g four-rotary bottle packaging, tighten the bottle cap immediately after filling. 7. Sterilization. 100 °C boiling water sterilization for 15 to 20 minutes. Quality: It has the flavor of pineapple and tomato. It is orange, yellow, sweet and sour. It is used for bread or steamed bread. (c) Tomato juice 1. Selection of ingredients. Select ripe mature, strong aroma, bright red color, soluble solids in more than 5%, sugar and acid suitable (about 6:1), no rotten spoilage of tomatoes, wash, remove the stem, spots and green part of spare. 2. Seed. The prepared tomato is crushed and seeded (a tomato sifting machine can be used). 3. Warm up. The rapidly dehulled tomato was heated to above 85°C, killing the microorganisms attached to the tomato and destroying the pectinase. 4. Beating. Beat with three beaters to obtain juice. 5. Ingredients. 100 kg of tomato juice, 0.7-0.9 kg of sugar, 0.4 kg of salt, and mix. 6. Degassing and homogenizing. The tomato juice was sprayed into a vacuum degasser, degassed for 3 to 5 minutes, and then homogenized with a high pressure homogenizer at 100 to 150 kgf/cm2. 7. Canning. Heat to 85 ~ 90 °C, heat into disinfected cans, and hot sealing, the tank center temperature should be around 70 °C. 8. Sterilization, cooling. Sterilize in boiling water after sealing, then cool to about 28°C in cold water.
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