Controlled atmosphere storage and preservation method of tomatoes

Abstract

The invention relates to the technical field of fresh-keeping of vegetables and fruits, in particular to an air-conditioned storage and fresh-keeping method of tomatoes. The method comprises the following steps: ventilating and pre-cooling tomatoes, fumigating with 1-methylcyclopropene gas, and fumigating with ozone every 2-6 days after fumigating with the 1-methylcyclopropene gas. The tomatoes are treated through ozone in combination with 1-methylcyclopropene, the freshness and quality of the tomatoes can be kept for a long time, and the shelf life of the tomatoes is remarkably prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fresh-keeping of vegetables and fruits, and particularly relates to a modified atmosphere storage and fresh-keeping method for tomatoes. BACKGROUND

[0002] Tomatoes are favored by consumers because of their bright color, sweet and sour taste, and rich vitamins and minerals. However, tomatoes are of the climacteric fruit type, and postharvest respiration is vigorous. At room temperature, tomatoes are easily softened, and the thin skin and juice make them easily damaged by mechanical damage and pathogenic bacteria, which causes the tomatoes to rot and lose commercial value, thereby limiting the circulation of the tomatoes. SUMMARY

[0003] Therefore, the present application provides a modified atmosphere storage and fresh-keeping method for tomatoes, which can maintain the freshness and quality of tomatoes for a long time.

[0004] To achieve the above-mentioned application purposes, the present application provides the following technical solutions.

[0005] The present application provides a modified atmosphere storage and fresh-keeping method for tomatoes, which comprises the following steps.

[0006] After the tomatoes are ventilated and pre-cooled, the tomatoes are fumigated with 1-methylcyclopropene gas, and after the 1-methylcyclopropene gas is dispersed, the tomatoes are fumigated with ozone for multiple times; the time interval between adjacent two ozone fumigations is 2-6 days.

[0007] The fumigation concentration of the 1-methylcyclopropene gas is 0.5-1.5 μL / L, and the fumigation time is 20-24 h.

[0008] The fumigation concentration of the ozone is independently 100-300 mg / m 3 , and the fumigation time is independently 20-40 min.

[0009] The temperature during the ventilation and pre-cooling, the fumigation with 1-methylcyclopropene gas, the fumigation with ozone, and other fresh-keeping periods except the fumigation is 10-12 ℃, and the relative humidity is 85-90%.

[0010] Preferably, the fumigation time of the 1-methylcyclopropene gas is 24 h.

[0011] Preferably, the fumigation concentration of the 1-methylcyclopropene gas is 1.0 μL / L.

[0012] Preferably, the fumigation concentration of the ozone is 200 mg / m 3 .

[0013] Preferably, the fumigation time of the ozone is 30 min.

[0014] Preferably, the time interval between two adjacent ozone fumigations is 6 days.

[0015] Preferably, the tomato is a tomato picked on the same day.

[0016] Preferably, the maturity of the tomato is that the area of the red fruit surface accounts for 10-30% of the fruit surface.

[0017] Preferably, the area of the red fruit surface of the tomato is 20-27%.

[0018] Preferably, the number of ozone fumigations is 2-6.

[0019] The application provides a modified atmosphere storage and preservation method for tomatoes, comprising the following steps: after ventilation precooling, the tomatoes are fumigated with 1-methylcyclopropene (1-MCP) gas, and after the 1-MCP gas is dispersed after the fumigation is completed, the tomatoes are fumigated with ozone for multiple times; the time interval between two adjacent ozone fumigations is 2-6 days; the fumigation concentration of the 1-MCP gas is 0.5-1.5 μL / L, and the fumigation time is 20-24 h; the fumigation concentration of ozone is independently 100-300 mg / m 3 3 per time, and the fumigation time is independently 20-40 min; the temperature of the ventilation precooling, the 1-MCP gas fumigation, the ozone fumigation and other storage and preservation periods except the fumigation is all 10-12 ℃, and the relative humidity is all 85-90%.

[0020] The tomatoes are precooled after picking, the heat of the tomatoes is quickly taken away, the metabolism and the aging process of the tomatoes are slowed down, in the precooling process, proper air flow can keep the air humidity around the tomatoes relatively stable while reducing the temperature, preventing the fruit from shrinking due to water loss; then the precooled tomatoes are fumigated with 1-methylcyclopropene gas and ozone in turn, 1-MCP can effectively inhibit the fruit ripening and aging process induced by ethylene, significantly prolong the preservation time and shelf life of the fruit; at the same time, ozone has bactericidal and antiseptic effects, which can effectively slow down the fruit ripening and aging speed, so that the tomatoes can maintain a relatively good state. At the same time, ozone has a certain degree of inhibition on gray mold, thereby maximizing the commodity value of the tomato fruit, prolonging the time for its display and sale on the market shelf, and prolonging the product processing period for tomato product processing enterprises, reducing costs, and having obvious economic significance. The application combines 1-MCP and ozone, so that their advantages in preservation can be complementary and strengthened, and the freshness and quality of the tomatoes can be maintained more outstandingly, and the preservation effect is more ideal than using any of them alone. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 The change result of ascorbic acid content of the ozone treatment group and the control group of tomatoes;

[0022] Figure 2 The change result of titratable acid content of the ozone treatment group and the control group of tomatoes;

[0023] Figure 3 The change result of respiration rate of the ozone treatment group and the control group of tomatoes;

[0024] Figure 4 The change result of firmness of the ozone treatment group and the control group of tomatoes;

[0025] Figure 5 The determination result of soluble solids of the ozone treatment group and the control group of tomatoes;

[0026] Figure 6 The determination result of weight loss rate of the ozone treatment group and the control group of tomatoes;

[0027] Figure 7 The determination result of lycopene content of the ozone treatment group and the control group of tomatoes;

[0028] Figure 8 The physical photos of the ozone treatment group and the control group of tomatoes;

[0029] Figure 9 The change result of ascorbic acid content (A), titratable acid (B), firmness (C), and soluble solids (D) of the 1-MCP treatment group and the control group of tomatoes;

[0030] Figure 10 The determination result of weight loss rate of the 1-MCP treatment group and the control group of tomatoes;

[0031] Figure 11 The determination result of lycopene content of the 1-MCP treatment group and the control group of tomatoes. DETAILED DESCRIPTION

[0032] The application provides a modified atmosphere storage and preservation method for tomatoes, which comprises the following steps:

[0033] After ventilation and precooling, the tomatoes are fumigated with 1-methylcyclopropene gas, and after the 1-methylcyclopropene gas is dispersed, the tomatoes are fumigated with ozone for multiple times; the time interval between adjacent two ozone fumigations is 2-6 days;

[0034] The fumigation concentration of the 1-methylcyclopropene gas is 0.5-1.5 μL / L, and the fumigation time is 20-24 h;

[0035] The fumigation concentration of ozone is independently 100-300 mg / m 3 , and the fumigation time is independently 20-40 min;

[0036] The temperature of the ventilation pre-cooling, 1-methylcyclopropene gas fumigation, ozone fumigation and other storage preservation periods other than fumigation is 10-12℃, and the relative humidity is 85-90%.

[0037] The tomatoes are pre-cooled by ventilation in the present application.

[0038] In the present application, the tomatoes are preferably picked on the same day. The present application preferably picks tomato fruits of about 100g or so, uniform in size, typical in appearance, free of diseases and insect pests and free of mechanical damage. In the present application, the maturity of the tomatoes is 10-30% of the fruit surface area, more preferably 20-27%, which can be 10%, 15%, 20%, 25% or 30% in specific embodiments. When the red area of the tomato is 20-27%, the quality index is closer to that of the fully red period tomato after complete red.

[0039] The present application preferably transports the picked tomatoes to the cold storage on the same day for ventilation pre-cooling, and then picks them.

[0040] In the present application, the temperature of the ventilation pre-cooling is 10-12℃, and the relative humidity is 85-90%. In specific embodiments, the temperature of the ventilation pre-cooling can be 10℃, 11℃ or 12℃, and the relative humidity can be 85%, 86%, 87%, 88%, 89% or 90%. The present application does not have special requirements for the time of the pre-cooling, and the temperature of the tomato core after pre-cooling is 10-12℃. In the pre-cooling process, a core temperature meter can be used for measurement.

[0041] After the tomatoes are picked, they have field heat, and if this heat is not removed in time, it will accelerate the metabolism and maturation and aging process of the tomatoes. The present application quickly removes the heat of the tomatoes by ventilation pre-cooling, and in the pre-cooling process, appropriate air flow can maintain the air humidity around the tomatoes relatively stable while reducing the temperature, preventing the fruit from surface water loss and shrinkage due to temperature difference. In addition, ventilation pre-cooling can also inhibit the growth and reproduction of microorganisms.

[0042] After the pre-cooled tomatoes are obtained, the present application fumigates the pre-cooled tomatoes with 1-methylcyclopropene gas.

[0043] In the present application, the fumigation concentration of the 1-methylcyclopropene gas is 0.5-1.5 μL / L, and in specific embodiments, it can be 0.5 μL / L, 1.0 μL / L or 1.5 μL / L, and most preferably, it is 1.0 μL / L; the fumigation time of the 1-methylcyclopropene gas is 20-24 h, and in specific embodiments, it can be 20 h, 22 h or 24 h. In the present application, the fumigation time refers to the closed time after the 1-methylcyclopropene gas reaches the fumigation concentration. In the present application, 1-MCP mainly inhibits the physiological effect of ethylene by irreversibly binding to the ethylene receptors. Ethylene plays a key role in the ripening process of fruits, and it will trigger a series of ripening-related physiological responses such as respiratory burst, color change, texture softening, etc. For tomatoes, these physiological responses are a continuous process. To completely block the induction of fruit ripening by ethylene, 1-MCP needs sufficient time to occupy the ethylene receptors in the fruit tissue. At the beginning of fumigation, 1-MCP will quickly bind to the ethylene receptors exposed on the surface and in the shallow tissue, but the binding of receptors in the deep tissue requires a certain amount of time. Controlling the fumigation time of the 1-methylcyclopropene gas in the above range in the present application can ensure that 1-MCP has sufficient time to diffuse into the internal tissue of the fruit and fully bind to more receptors, thereby more effectively inhibiting the ripening and aging process induced by ethylene. In addition, there may be differences in the absorption and response of different tomato individuals and different parts of the same tomato to 1-MCP, and controlling the fumigation time in the present application to 20-24 h can minimize such differences.

[0044] After the fumigation of the 1-methylcyclopropene gas is completed, the present application preferably ventilates to dissipate the 1-methylcyclopropene gas, and then uses ozone for the first fumigation.

[0045] The present application uses ozone for multiple fumigations, and the time interval between adjacent two ozone fumigations is 2-6 days. In specific embodiments, it can be fumigated with ozone once every 2 days, 3 days, 4 days, 5 days or 6 days, and most preferably, it is 6 days (the time interval between adjacent two ozone fumigations is 6 days).

[0046] In the present application, the fumigation number of the ozone is preferably 2-6 times, and in specific embodiments, it can be 2 times, 3 times, 4 times, 5 times or 6 times.

[0047] The ozone has a short half-life, and the present application fumigates once every interval, which can maintain the effective concentration of ozone. Ozone will quickly decompose into oxygen at room temperature, and the half-life is usually about 30 minutes. If there is only one fumigation, the ozone concentration will decrease rapidly, and it is difficult to continuously kill the subsequent germination of pathogenic microorganisms. Multiple and regular fumigation can ensure that ozone is replenished multiple times during fruit and vegetable storage, and the effect of maintaining preservation and sterilization is sufficient. In addition, for a part of the possibility of resistance of pathogenic microorganisms, single fumigation may not be able to inhibit the growth and reproduction of pathogenic microorganisms, and may be reactivated after fumigation. In addition, the present application fumigates with ozone every interval, which can avoid physiological damage to fruits and vegetables. If high-concentration or continuous ozone exposure is used, it may cause oxidative damage to fruits and vegetables. Fractional treatment can reduce cumulative damage and balance the sterilization effect and preservation demand. Finally, the penetration of ozone to the internal pesticide residues of fruits and vegetables is limited, and multiple treatments are required to gradually degrade the residues. One fumigation can only degrade the surface pesticide, and subsequent multiple and regular fumigation can handle internal seepage or newly contaminated residues.

[0048] In the present application, the ozone fumigation concentration is independently 100-300 mg / m 3 , and in specific embodiments, it can be 100 mg / m 3 , 150 mg / m 3 , 200 mg / m 3 , 250 mg / m 3 or 300 mg / m 3 , and most preferably 200 mg / m 3 . The ozone fumigation time is independently 20-40 min, preferably 30 min. In the present application, the ozone fumigation time refers to the closed time after reaching the fumigation concentration. Ozone has strong oxidizing properties, and the present application uses ozone for fumigation, which can utilize its sterilization and disinfection capacity to reduce microbial growth and reduce the rotting of tomatoes caused by microbial infection. On the other hand, active ingredients such as atomic oxygen produced by the decomposition of ozone can further remove harmful gases in the storage environment of tomatoes, assist in maintaining a good state of the storage environment, and synergistically extend the preservation period of tomatoes with 1-MCP.

[0049] In the present application, the temperature during ventilation precooling, 1-methylcyclopropene gas fumigation, ozone fumigation and other storage and preservation periods other than fumigation is 10-12℃, and the relative humidity is 85-90%.

[0050] By controlling the temperature and humidity of storage and preservation in the above range, the present application can reduce the respiration intensity of tomatoes and reduce the loss of nutritional ingredients by inhibiting respiration and other physiological metabolic processes, so that the tomatoes can maintain a high nutritional value for a longer period of time.

[0051] The modified atmosphere storage and preservation method for tomatoes provided by the present invention will be described in detail below with reference to the embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0052] Example 1

[0053] Selected tomato fruits were pre-cooled until 10-20% of the fruit turned red. After pre-cooling, the fruits were placed in a sealed tent and fumigated with 1-MCP gas at a concentration of 1.0 μL / L for 24 hours. The tent was then opened to allow the 1-MCP gas to dissipate automatically. The tent was then covered again, and ozone was introduced. The concentration in the sealed tent was measured using an ozone detector and found to be 200 mg / m³. 3 After reaching the set concentration, stop the ozone flow, seal the container for 30 minutes, then open the tent to allow the ozone to dissipate automatically. Repeat this process after 6 days, covering the sample with the tent again, and perform ozone fumigation every 6 days. All steps are carried out at 10–12°C and a relative humidity of 85–90%.

[0054] Comparative Examples 1-3

[0055] After pre-cooling the selected tomato fruits, they were placed in a sealed tent and treated with specified 1-MCP concentrations of 0.5 μL / L, 1.0 μL / L, and 1.5 μL / L for 24 hours. The tent was then opened to allow the 1-MCP gas to dissipate automatically, and the tent was then covered over the samples. All steps were carried out at 10–12°C and a relative humidity of 85–90%.

[0056] Comparative Examples 4–12

[0057] After pre-cooling the selected tomatoes, place them in a sealed tent and introduce 100mg / m³ of oxygen into the tent. 3 200mg / m 3 300mg / m 3 Ozone concentration was measured in a sealed tent using an ozone detector. Once the concentration was reached, ozone flow was stopped, and the tent was sealed for 30 minutes for ozone fumigation. The tent was then opened to allow the ozone to dissipate automatically, and the tent was covered again to cover the sample. This process was repeated every 2, 4, and 6 days. All steps were performed at 10–12°C and a relative humidity of 85–90%. The fumigation concentration was 100 mg / m³. 3 The treatment method of fumigation every two days is recorded as 100-2; the fumigation concentration is 100 mg / m³. 3 The treatment method of fumigation every 4 days is recorded as 100-4, and so on. A total of nine treatments were carried out: 100-2, 100-4, 100-6, 200-2, 200-4, 200-6, 300-2, 300-4 and 300-6.

[0058] Comparative Example 13

[0059] The selected tomato fruits were pre-cooled, then washed and disinfected, dried, and then measured for 0-day quality and physiological indicators, which were used as the control group, denoted as CK.

[0060] Freshness test:

[0061] The specific index determination method is as follows:

[0062] 1. Ascorbic acid

[0063] According to the GB5009.86-2016 standard for determination of ascorbic acid in food, the Vc content is determined by 2,6-dichlorophenol titration method, unit: mg / 100g.

[0064] 2. Titration acid

[0065] According to the GB12456-2021 standard for determination of total acid in food, the titratable acid content is determined by NaOH titration method, unit: %.

[0066] 3. Determination of respiratory intensity

[0067] The CO2 concentration is measured by using VAISALA portable CO2 detector, and the respiratory rate is calculated, unit: (mg / (kg·h)).

[0068] 4. Determination of hardness

[0069] GY-4 fruit hardness meter is used, the probe diameter is 3mm, and 3 equidistant positions along the equatorial part of the fruit are selected for determination. Randomly select 15 fruits, take the average value, unit: N.

[0070] 5. Determination of soluble solids

[0071] Take 15 fruits, divide into three groups, mix and grind into homogenate, use PAL-1 sugar meter to measure, repeat three times for each group, unit: %.

[0072] 6. Determination of weight loss rate

[0073] The weighing method is used for statistics. According to the formula: weight loss rate (%) = [(m1-m2) / m1]x100, the fruit weight loss rate is calculated, unit: %

[0074] 7. Determination of lycopene content

[0075] Refer to the national standard (GB / T 14215-2021 "Tomato paste canned quality general") to draw standard curve and calculate lycopene content. Unit: mg / 100g.

[0076] The storage effect of tomatoes under ozone treatment conditions is as follows:

[0077] 1. Results of changes in ascorbic acid content

[0078] The results of the changes in ascorbic acid content are as follows Figure 1 As shown. During the storage of tomato fruits, compared with the control group, ozone in treatment groups 4-12 could delay the decrease in ascorbic acid content in tomato fruits. Figure 1 It can be known that 200mg / m 3 Ozone treatment, with an interval of 6 days, can slow down the decline in ascorbic acid content in tomato fruits and reduce the loss of nutrients in tomatoes.

[0079] 2. Results of changes in titratable acid content

[0080] The results of the change in titratable acid content are as follows Figure 2 As shown. During tomato fruit storage, compared with the control group, ozone effectively inhibited the decrease in titratable acid content in treatment groups 4-12. Figure 2 It can be known that 200mg / m 3 Ozone treatment at 6-day intervals can inhibit the decline in titratable acid content and effectively prevent the rapid change in tomato quality.

[0081] 3. Results of changes in respiratory rate

[0082] The results of the changes in respiratory rate are as follows Figure 3 As shown, during the storage process, the respiration rate of tomato fruits decreases with prolonged storage time. The respiration rate of the control group was consistently higher than that of the treatment group. Compared with the control group, the treatment group effectively inhibited the respiration rate of tomato fruits. Figure 3 It can be known that 200mg / m 3 Ozone treatment at 6-day intervals reduces the respiration rate of tomato fruits and slows down their senescence.

[0083] 4. Results of changes in hardness

[0084] The results of the hardness change are as follows Figure 4 As shown. During the storage of tomatoes, compared with the control group, ozone in the treatment group could delay the decrease in tomato fruit firmness. Figure 4 It can be known that 200mg / m 3 Ozone treatment at 6-day intervals resulted in a slower decrease in firmness, thus inhibiting the softening of tomatoes.

[0085] 5. Results of soluble solids determination

[0086] like Figure 5 As shown, during the storage of tomatoes, ozone can delay the increase in soluble solids content in the treated group compared to the control group. Figure 5 It can be known that 200mg / m 3 Ozone treatment at 6-day intervals resulted in relatively slow changes in soluble solids.

[0087] 6. The results of the weight loss rate determination

[0088] As shown in Figure 6 , the weight loss rate of tomato fruits increased during storage, and the weight loss rate of the control group was always higher than that of the treatment group. Compared with the control group, ozone can effectively reduce the loss of fruit weight.

[0089] 7. The results of the determination of lycopene content

[0090] As shown in Figure 7 , compared with the control group, ozone inhibited the accumulation of lycopene in the treatment group during the storage of tomato fruits. As can be seen from Figure 7 , 200mg / m 3 of ozone treatment every 6 days inhibited the accumulation of lycopene.

[0091] The physical photos of the treatment group and the control group after treatment are shown in Figure 8 . As can be seen from Figure 8 , the tomato treated with 300mg / m 3 of ozone matures faster than other treatment groups, with looser flesh, more water, and softer hardness, and the storage of fresh fruits is not as good as that of 200mg / m 3 of ozone.

[0092] 1. The storage effect of tomatoes under 1-MCP treatment conditions is as follows:

[0093] The changes of ascorbic acid content, titratable acid, hardness, and soluble solids (SSC) are shown in Figure 9 A, B, C, and D, respectively. As shown in Figure 9 A, 1-MCP can inhibit the increase of ascorbic acid content before the tomato fruits turn color, and can inhibit the decrease of ascorbic acid content after turning color, among which 0.5μL / L and 1.0μL / L of 1-MCP can significantly reduce the decrease of ascorbic acid content of tomato fruits; as shown in Figure 9 B, the titratable acid content of the control group is significantly lower than that of the 1-MCP treatment group during the entire storage period, among which 1.0μL / L of 1-MCP has the best inhibitory effect on the decrease of fruit titratable acid content, and the titratable acid content changes slowly during the entire storage period. With the decrease of 1-MCP concentration, the effect of inhibiting the titratable acid content of the fruit gradually weakens. The test shows that different concentrations of 1-MCP treatment can inhibit the decrease of TA content of tomato fruits to different degrees.

[0094] As shown in Figure 9 C, 1-MCP can significantly delay the decrease of tomato fruit hardness; as shown in Figure 9As shown in FIG. 1-MCP can delay the increase of SSC content of tomato fruit.

[0095] The weight loss rate results are shown in FIG. 4. Figure 10 As shown in FIG. 4, the weight loss rate of tomato fruit increases with the extension of storage time, and the weight loss rate of the control group is always higher than that of the 1-MCP treatment groups of different concentrations. It shows that 1-MCP treatment can effectively reduce the weight loss of tomato fruit.

[0096] The change of lycopene content is shown in FIG. 5. Figure 11 As shown in FIG. 5, with the increase of 1-MCP concentration, the accumulation of lycopene content is inhibited.

[0097] The storage effect of tomato under the condition of ozone + 1-MCP treatment is as follows:

[0098] Compared with the ozone treatment group and the 1-MCP treatment group, the ozone + 1-MCP combined treatment can simultaneously solve the problems of microbial spoilage and ethylene ripening, prolong the shelf life, ozone can oxidize and degrade the existing ethylene, but has no direct effect on ethylene synthase, 1-MCP blocks the ethylene receptor, combined treatment can better regulate the influence of ethylene on the rapid ripening of tomato, single ozone treatment will cause the stress response of tomato antioxidant system, combined with 1-MCP can alleviate the oxidative stress of ozone. In terms of color change, single ozone treatment cannot well inhibit color change, single 1-MCP treatment delays color change slightly, after combined treatment, the color of tomato is uniform, and there is no excessive browning. Combined treatment can better inhibit the rise of respiration rate, relieve the rapid decline of hardness, inhibit the rapid rise of ascorbic acid content in the early stage and the rapid decline in the late stage.

[0099] The above only describes the preferred embodiments of the present application, and it should be noted that for those skilled in the art, without departing from the principles of the present application, several improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method for controlled atmosphere storage of tomatoes, characterized in that, The method comprises the following steps: After the tomatoes are pre-cooled by ventilation, the tomatoes are fumigated with 1-methylcyclopropene gas, and after the 1-methylcyclopropene gas is dissipated after the fumigation is completed, the tomatoes are fumigated with ozone for multiple times; the time interval between adjacent two ozone fumigations is 2-6 days; The fumigation concentration of the 1-methylcyclopropene gas is 0.5-1.5 μL / L, and the fumigation time is 20-24 h; each time independently 100-300 mg / m 3 fumigation time independently 20-40 min; The temperature during the pre-cooling by ventilation, the fumigation with 1-methylcyclopropene gas, the fumigation with ozone and other storage and preservation periods except the fumigation is all 10-12 ℃, and the relative humidity is all 85-90%.

2. The method of claim 1, wherein The fumigation time of the 1-methylcyclopropene gas is 24 h.

3. The controlled atmosphere storage method according to claim 1 or 2, characterized by, The fumigation concentration of the 1-methylcyclopropene gas is 1.0 μL / L.

4. The method of claim 1, wherein Each fumigation with ozone was 200 mg / m 3 .

5. The method according to claim 1 or 4, wherein The time of each ozone fumigation is 30 min.

6. The controlled atmosphere storage method according to claim 1, 2 or 4, wherein The time interval between adjacent two ozone fumigations is 6 days.

7. The method of claim 1, wherein the atmosphere is a mixture of carbon dioxide and oxygen. The tomatoes are picked on the same day.

8. The controlled atmosphere storage method according to claim 1 or 7, wherein The maturity of the tomatoes is that the area of the fruit surface turning red accounts for 10-30% of the fruit surface.

9. The method according to claim 8, wherein The area of the fruit surface of the tomatoes turning red is 20-27%.

10. The controlled atmosphere storage method according to claim 1 or 4, wherein The number of times of the fumigation with ozone is 2-6.

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