Most vegetable farmers use ethylene chemicals and other chemicals to ripen tomatoes, but it is easy to pollute tomatoes and endanger human health. The use of artificial methods can speed up the ripening of tomatoes, bring up the morning market, and make tomatoes unpolluted, increasing economic benefits. Introduce three methods of harmless ripening of tomatoes. First, warming ripening. The tomatoes to be ripened are piled in places with high temperature, such as indoor, hotbeds, greenhouses, etc., to promote its maturity. Appropriate ripening temperature of 25-30 °C, relative humidity of 85-90%. If the temperature exceeds 30°C, the red variety cannot exhibit red but yellow. The use of warming and ripening is simple and easy, but it also has the disadvantages of uneven coloring, unattractive color, lack of aroma, taste acid, and long ripening time. Because of the high temperature, it is easy to cause shrinkage and rot. Second, warm water treatment. After soaking the tomatoes in warm water for 6-9 hours, remove them and allow them to mature naturally in the air for about 8-9 days. Third, alcohol ripening. The tomato is rinsed in about 95% alcohol solution, wrapped in paper, packed in a wooden box, and cooked at 18-20°C. With this ripening method, there is also the effect of preventing fruit rot. China Agricultural Network Editor
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