When harvesting tomatoes, they should be lightly picked and picked. It is best not to bring fruit stalks when picking them, in case the fruits are stabbed in each other during shipment. Tomato ripening has four stages: green ripe, discolored, mature and mature. Storage and preservation can be harvested during the green ripening period. Transport for sale can be picked during the color change period (1/3 of the fruit turns red). On-site sale or self-sufficiency should be picked at maturity when the fruit is reddened at more than 1/3. Before the first frost, if there are still unripe green fruits, they should be stored in the greenhouse after harvesting, and then listed after the fruit becomes ripe, which not only prolongs the supply period, but also increases the economic benefits. In the post-fruit ripening period, it is not suitable to use hormones to stimulate fruit coloring. After being selected and packaged for sale, it has the advantages of reducing production cost, improving fruit quality, and ensuring consumer safety.
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