Mature tomatoes should be refrigerated at 2 ~ 4℃ and kept fresh and nutritious within 10 days. If the temperature is too low, tomatoes will lose their flavor due to frostbite and rot quickly.

When tomatoes are refrigerated, they will emit a gas called "ethylene", which will ripen the vegetables and fruits together and shorten the shelf life. Therefore, it is best to put tomatoes alone or wrap them in fresh-keeping bags when they are refrigerated.

Extended data:

1, the redder the better.

This means naturally ripe tomatoes, excluding tomatoes that turn red artificially. Because tomatoes are redder, more mature and fully developed, they are more delicious.

2. Identify artificially ripened red tomatoes.

In order to get on the market as soon as possible, or to sell well, some businesses will artificially ripen tomatoes, making them underdeveloped and not delicious. There are several ways to identify ripe tomatoes.

First, the shape, the shape of mature tomatoes is not round, and the shape is mostly prismatic.

The second is the internal structure. When you open the tomatoes, you can see that the ripe tomatoes have little juice and no seeds, or the seeds are green. Naturally ripe tomatoes are juicy, with red flesh and khaki seeds.

The third is the taste. Ripening tomato pulp is hard and tasteless, and its taste is astringent. Naturally ripe tomatoes taste sweet and sour.

3, the shape is round, the skin is thin and elastic, and it is delicious. You can choose round tomatoes first, but prismatic or spotted tomatoes are not so good. Then pinch the tomatoes by hand, the skin is thin and elastic, and the good tomatoes are firm and not soft to the touch.

People's Network-How to preserve tomatoes for a long time