Maturity classification
The first period of development and growth starts from fertilization to the size of the fruit is basically formed, the seed development is roughly mature, this is the stage of fruit growth and expansion, determining the size and weight of the fruit. The second period is when the fruit enters the ripening process, the seed develops to full maturity, the fruit color changes from green to red, etc., and finally reaches full maturity.
The success process of tomato fruit can be divided into four stages: green maturity stage, color change stage (color change stage), maturity stage and maturity stage. The fruit at the green maturity stage has fully grown, the peel is gradually green, the fruit surface is shiny, the top is milky white, the inner mass is hard, the seed has been fully developed, and has the ability to germinate. If it is stored or transported for a long time, it can be harvested during this period.
Harvesting standard
The quality of the late-ripening fruit is slightly worse. If it is not suitable to be harvested locally during this period, the top (umbilical) part of the discoloration period will begin to change color and appear reddish or golden yellow until one third of the whole fruit is colored. However, the fruit shoulders are still green, and the fruits harvested during this period can be fully reddish after only a few days (depending on the temperature) and mature, suitable for long-distance transportation and storage.
The fruits of the local supply market can also be harvested during this period, but they need to be ripened before being harvested. More than one-third of the fruits in the mature period or the whole fruit turns color, the flesh is not soft, the texture is solid, the content of vitamins and dry matter is the highest, and the nutritional value is also the highest. It is most suitable for raw food and can be supplied to the market the day after harvest. The fruit at the maturity stage has the color that the variety should have, the whole fruit is red or pink, and the big red fruit for processing is when the seeds are ripe and full. Not suitable for transportation and storage. After harvest, it is mainly used to process various canned tomatoes in tomatoes, such as juice, whole seeds, and cut pieces. Tomatoes for seed retention are best harvested during this period.
Harvesting method
Tomatoes bloom early and late, and mature early and late. The same plant or even the same inflorescence grows fruits of different maturity stages, so it should be picked one by one according to the required standards. When picking, the left hand grasps the junction of the picking fruit and the inflorescence, the right hand grasps the fruit, the thumb holds the fruit handle down, and the other fingers hold the fruit upward, and the fruit is cut off from the separation of the fruit handle. Be careful when picking .
The fresh fruit picked should be handled lightly, it is best to wipe the fruit pedicle with fruit sacrifice, so as not to be damaged by the fruit during the storage and transportation process, causing bacterial infection and rot. The harvest should be carried out when the temperature is sunny, because the fruit harvested at this time has a low temperature and is easy to preserve. To avoid picking when there is still water on the surface of the fruit, the fruit picked under high temperature conditions should be set aside to dry.
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