FIELD: preparing of fresh tomatoes for storage and further usage without preliminary treatment of surface.
SUBSTANCE: method involves holding milk ripening stage tomatoes in water during 10-20 min; washing in running water having temperature of 20-30 C; separating stem; sequentially holding in potassium permanganate solution and citric acid solution, and also in suspension of Mortierella sarpyensis preparation, 5 min in each solution and suspension; removing residues of solutions and suspension after each holding process using sterilized paper wads, said wads being used individually for each fruit; applying medicinal glue to stem site and adjoining surface; exposing each opposite side of tomatoes to ultraviolet radiation during 30 min at radiation intensity of 2 W/m3; packaging each tomato fruit under aseptic conditions into sterilized smoking paper and laying in single layer into sterile polymer trays. After said treatment, tomatoes overcome dynamic, static and thermal loadings associated with transportation to space object and are stored there during 45 days without losing their consumer properties under storage conditions at onboard temperature of 25±2 C.
EFFECT: prolonged shelf life of tomatoes.
