To reduce the number of defective tomatoes in greenhouses

In the cultivation of tomatoes in greenhouses, it is very important to reduce the number of defective fruits, which is directly related to the level of economic benefits. The following four management measures are adopted to enable high tomato yield, excellent quality, tidy and less defective fruits.

One, lost "pawn" security "car"

Remove the earliest flowering first or second flower or the first and second fruits of the tomato flower head to reduce nutrient consumption and accumulate sufficient nutrients to supply the above other flowers and fruits. The size of the fruit is the same, and the maturity is basically close.

Second, spend less fruit

For each flower on the flower head to open more points, usually 4-5 high quality fruit per panicle, must be 8-9 flowers. When the young fruit diameter is as long as 1 cm, 4-5 fruits of similar appearance and size are selected to leave out the larger fruit, malformed fruit, defective fruit, and diseased fruit. When it matures, the fruit is uniform, whether it is a head or an appearance.

Third, promote the color before maturity

When the tomato fruit matures, the 40% ethephon 100-200 times solution can be spotted on the stem (5-8 mm long) above the stalk with a brush, prompting premature fruit ripening and coloration, increasing yield. However, it should be noted that do not spray ethephon or spot on the fruit, otherwise it will not only cause premature aging of the plant, but also affect the commerciality of the fruit, and the ripened fruit will be resistant to transportation; the concentration of ethephon cannot be too high, The time should not be too early, otherwise it will make the fruit premature, resulting in reduced production.

Fourth, topdressing potassium fertilizer

The lack of potassium in tomato coloring is poor, tendon rot disease is prone to occur and the yield is low. Therefore, when the fruit diameter exceeds 3 cm and begins to enter the expansion stage, 10-20 kg of potassium sulfate is flushed each time the water is poured per acre to increase the weight of the fruit and reduce the hollow fruit so that it has a good taste and a bright color.

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