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番茄液体保鲜法，即用硫酸钠和氧化钙配制成酸性溶液对番茄保藏，可有效地延长番茄保鲜期，且简单易行，成本低，适用性广泛，可增加冬季蔬菜的花色品种。溶液制作称取1份硫酸钠，溶于SOO份水中，加入0·Og％氯化钙，再以6摩尔／升盐酸将溶液的PH调节至5·O～5·5，即配成无色
Tomato liquid preservation method, that is, sodium sulfate and calcium oxide formulated into acidic solution of tomato preservation, which can effectively extend the shelf life of tomatoes, and simple, low cost, wide applicability, increase the winter color varieties of vegetables. Solution Weigh 1 part of sodium sulfate, dissolved in SOO water, add 0 · Og% calcium chloride, then 6 mol / L hydrochloric acid to adjust the pH of the solution to 5 · O ~ 5 · 5, that is dubbed colorless