Improper dump tank procedures can also spread disease, however, increasing storage losses. Pressure from deeper submersion forces pathogen-containing water through the stem scar into the fruit. Removing fruit after two minutes. Chlorinating the water and maintaining the free chlorine level at 300 ppm. Warming tank temperature to 10 degrees F above fruit temperature.
Cool water constricts the fruit, pulling in pathogens.
Postharvest Commercial crops of fresh market tomatoes picked at the mature green stage are ripened artificially with ethylene gas in special rooms. Relative humidity in the gassing rooms is 90 to 95 percent but the ripening temperatures used depend on how soon the f ruit is needed. The speed of the process can be changed by raising or lowering the temperature or slowed down by lowering temperatures. F. Extended exposure of green tomatoes to temperatures of 40 degrees F or lower causes rotting of fruit before they ripen. In a 42 degrees F refrigerator, enzymes necessary for ripening are deactiva ted and the tomato won't ripen even after you take it out.