The Tomato was stored in cling film and 2 parts by weight of sodium sulfite was dissolved in 1000 parts by weight of water. Then 0.09 parts by weight of calcium chloride was added. The solution was adjusted with 6 normal hydrochloric acid solution until the solution was colorless and transparent. PH From 5.0 to 5.5, the sulfur dioxide concentration was 0.1%. By selecting and removing the green, cracked and rotten fruits, the complete red ripe fruit is soaked in the above-mentioned well-prepared solution and pressed with a heavy object to prevent the tomato from floating up to reveal the liquid surface. The mouth of the container is tightly sealed with a plastic film and tied tightly with a rope to prevent sulfur dioxide from escaping and stored at room temperature. Using this method to store tomatoes, the storage period of up to 1 year, the good fruit rate of more than 95%, its color, shape and fresh fruit is no different.
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