番茄粉贮藏的温度和贮藏环境的湿度以及包装材料对番茄粉的褐变也有较大的影响。

Ascorbic acid and packaging also influenced the rate of Browning of tomato pow - der as well as storage temperature and storage moisture.

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实验证明，经钙制剂处理的番茄具有明显的保鲜效果，能大幅度提高番茄的贮藏期，保持番茄的原有风味和营养成分。

It proved that it had the freshness-keeping and could prolong the storage period of tomato, and reserve the original flavors and nutritive ingredients.

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施用有机复肥使小白菜和茶叶的硝酸盐含量下降，番茄的次果率减少而贮藏期延长。

Applying with organic-inorganic fertilizer made nitrate content of cabbage and tea decrease, tomato less inferior fruits and longer shelf life.

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