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Greenhouse vegetables should not be immediately ventilated after watering
Some vegetable farmers tend to ventilate the greenhouse immediately after watering, thinking it helps reduce humidity. However, this practice is actually not recommended. Instead, it's better to first raise the temperature inside the greenhouse before ventilating.
After watering, the ground temperature tends to drop because of the cold water. This drop can negatively affect the plants' ability to absorb water and nutrients, and it can also harm the delicate root hairs, which can slow down or even stop plant growth. By warming up the greenhouse first, the ground temperature can recover more quickly. Once the temperature rises, ventilation becomes more effective at reducing humidity, as it helps lower the moisture levels in the air and improves overall air circulation.
Temperature plays a key role in how much moisture evaporates from the soil and how much humidity the air can hold. At lower temperatures, the air’s relative humidity is higher, making it harder for ventilation alone to significantly reduce moisture levels. That’s why waiting for the temperature to rise before ventilating is a smarter approach.
In addition, raising the temperature after watering doesn't harm the vegetables; in fact, it can help suppress many common greenhouse diseases. For example, during winter and spring, many diseases are caused by cool, damp conditions. Increasing the temperature can inhibit the spread of these diseases. Farmers have successfully used this method to control issues like downy mildew.
Therefore, it's important for farmers to avoid immediate ventilation after watering. Instead, they should wait until the greenhouse temperature reaches around 33°C (though this may vary depending on the crop) before opening the vents. This strategy not only supports healthier plant growth but also helps prevent disease outbreaks.