T/LSSGB 001-020-2019 Lishui Mountain Farming: Guidelines for Storage and Transportation of Tomatoes

Scope

Scope: This standard specifies the technical specifications for the harvesting, initial sorting and grading, packaging and labeling, pre-cooling, storage, and transportation of tomatoes. This standard applies to the post-harvest storage and transportation of tomatoes. Main technical content: 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Discoloration period The transition period of the fruit from white-green to red ripeness, during which yellow or light red halo spots begin to appear around the fruit's navel, and the area of the fruit that is red/yellow is less than 1/10. 3.2 Early red ripeness The fruit is 1 to 3 red ripe, and the area of the fruit that is red/yellow is 1/10 to 3/10. 3.3 Middle red ripeness The fruit is 4 to 6 red ripe, and the area of the fruit that is red/yellow is 4/10 to 6/10. 3.4 Late red ripeness The fruit is 7 to 10 red ripe, and the area of the fruit that is red/yellow is 7/10 to 10/10. 3.5 Overripeness The fruit is overripe, and the flesh tissue begins to soften.

Development Information

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