When the tomatoes are harvested, they should be picked lightly and gently, and it is best not to take the fruit stalks when harvesting to prevent the fruits in the shipment from being stabbed each other. Mature tomatoes have green ripe, discolored, mature, and ripe 4 periods. Storage and preservation can be harvested during the green season. The transport can be harvested during the discoloration period (1/3 of the fruit turns red). Local sale or self-feeding should be harvested when ripe fruit is more than 1/3 red. Before the first frost, if there are unripe green fruits, they should be picked up and stored in the greenhouse until the fruit becomes ripe and then listed. This will not only extend the supply period, but also increase the economic benefits. In the fruit ripening period should not use hormones to stimulate fruit coloring, after selection and packing sales, its benefits are to reduce production costs, improve the quality of the fruit, but also to protect the consumer's food safety.
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