This standard specifies the general storage conditions of tomatoes under ordinary refrigeration and is applicable to the short-term storage of tomatoes in my country. This standard refers to the ISO 5524-1977 "Tomatoes - Storage Guide" of the International Committee for Standardization. GB/T 8853-1988 Tomato Refrigeration Technology GB/T8853-1988 Standard download decompression password: www.bzxz.net

1 Scope of application
National Standard of the People's Republic of China
Cold storage technique of tomatoes
Cold storage technique of tomatoesGB/T8853-88
This standard specifies the general storage conditions for ordinary cold storage of tomatoes and is applicable to the short-term storage of tomatoes in my country. This standard refers to the International Committee for Standardization ISO5524-1977 "Tomato-Storage Guide". 2 Harvesting and quality requirements
2.1 Harvesting
Choose vegetable fields without serious disease, and harvest tomatoes on healthy plants after the dew dries up in a sunny morning under cool and dry climate conditions. Handle and place gently when picking, avoid rain and exposure to the sun. 2.2 Quality requirements
Choose tomato varieties that are resistant to storage. Tomatoes for storage require full fruits with normal color; clean, disease-free, undamaged green ripe fruits, top red fruits and ripe fruits. No fruit stalks and not soft. Remove deformed fruits, cracked fruits, rotten fruits, sun-damaged fruits, over-ripe fruits, unripe fruits and extremely small fruits.
3 Preparation before storage
3.1 Sterilization
One week before tomatoes are put into storage, the warehouse can be fumigated with 10g/m**3 of sulfur or sprayed with 1%~2% formaldehyde (formalin), or treated with ozone at a concentration of 40min/m**3. When fumigating and sterilizing, various containers, racks, etc. can be placed in the warehouse together, sealed for 24~48h, and then ventilated to exhaust residual drugs. All packaging and shelves are impregnated with 0.5% bleaching powder or 2%~5% copper sulfate solution, dried and set aside. 3.2 Packaging
The containers (boxes, baskets) for tomatoes must be clean, dry, firm, breathable, beautiful, without peculiar smell, no sharp protrusions inside, no nails or thorns outside. There is no insect infestation, decay or mildew. The cartons are not damp or delaminated. The height of the tomatoes in the packaging container should not exceed 25cm, and the unit packaging weight should be 15-20kg. 3.3 Precooling
Fruits of the same grade, batch and maturity should be precooled together. Generally, it is carried out in the precooling room at the same time as the selection. After the tomatoes are selected, they are placed in a suitable packaging container for precooling, and stored when the temperature of the product is the same as the warehouse temperature. 4 Storage conditionsbzxZ.net
4.1 Temperature
The optimum storage temperature depends on the maturity of the tomatoes and the expected number of storage days. Generally speaking, mature fruits can withstand lower storage temperatures, so the storage temperature can be determined according to the maturity of the tomato fruits. Tomatoes of different maturity should refer to the following storage temperature range.
The storage temperature of tomatoes in the green ripening period or color change period is 12-13℃, the storage temperature of tomatoes in the early to mid-red ripening period is 9~
11℃, and the storage temperature of tomatoes in the late red ripening period is 0-2℃. 4.2 Relative humidity
The relative humidity of the air should be maintained at 85% to 90%. 4.3 Ventilation
In order to maintain a stable storage temperature and relative humidity, ventilation devices must be installed to circulate the air in the storage warehouse and replace fresh air in time.
4.4 Management during storage and at the end of storage
Regular inspections must be carried out during storage, and the tomatoes should be classified and graded according to their maturity and commodity type before leaving the warehouse.
4.5 Storage life
The storage life under the above temperature and relative humidity conditions varies with the tomato variety and maturity, generally 7 to 21 days. 5 Explanation of terms
5.1 Green maturity period: refers to the fruit being shaped. The fruit surface is shiny, changing from green to white-green, and the seeds are surrounded by royal jelly, and can be accelerated to red (yellow) maturity. Red refers to red or pink varieties, and (yellow) refers to yellow varieties. 5.2 Color change period: The transition period from green to red, yellow or light red spots begin to appear around the navel, and the area of ​​the fruit that is red is less than 1/10.
5.3 Early red ripening period: 10% to 30% red ripening, the area of ​​the fruit that is red is 1/10 to 3/10. 5.4 Middle red ripening period: 40% to 60% red ripening, the area of ​​the fruit that is red is 4/10 to 6/10. 5.5 Late red ripening period: 70% to 100% red ripening, the area of ​​the fruit that is red is 7/10 to 10/10. 5.6 Overripe period: The fruit is overripe, and the flesh tissue begins to soften. For the maturity of yellow varieties, refer to the above maturity definition. Appendix A
Application of the standard
(reference)
In view of the vast territory of my country, the wide variety of tomato varieties, and the inconsistency of planting management levels and storage technology and equipment conditions in various places, this standard only provides the most general suggestive guidelines for the basic technical management of tomato storage, which is the most common and feasible refrigeration method for tomatoes. It is suitable for refrigerated tomato storage in my country using cold storage, cellars, air-raid shelters and other facilities. All places can refer to and implement it within the scope specified in this standard according to their specific conditions. Appendix B
Tomato detection method
(reference)
B.1 Temperature detection
Use a calibrated semiconductor thermometer, multi-point thermometer or mercury thermometer (division value below 0.2℃) to directly insert it into the tomato sample for regular observation. At the same time, detect the temperature in the warehouse. The temperature measurement points in the warehouse should be reasonably distributed. Generally, the thermometers are placed on the four sides and the center of the warehouse in a plum blossom shape. B.2 Relative humidity detection
Use a calibrated Assmann hygrometer or a dry-bulb hygrometer to measure the relative humidity in the warehouse. The hygrometer is placed in the center of the warehouse or randomly placed, and observations are made regularly. B.3 Appearance inspection
Inspectors use their intuition to check the maturity, disease, decay and other changes of tomatoes according to the relevant provisions of GB8852-88 "Tomato" standard, and deal with problems in a timely manner when they are found. Additional notes:
This standard was proposed by the Subsidiary Food Bureau of the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Beijing Vegetable Storage and Processing Research Institute. The main drafters of this standard are Shang Liping and Li Shaomin. Approved by the Ministry of Commerce of the People's Republic of China on February 29, 1988 and implemented on July 1, 1988
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