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Cleverly prevent tomatoes hollow
In the production process of tomatoes in greenhouses, external hollow and hollow fruit is easy to appear. This not only directly affects the yield, but also greatly reduces the quality and taste of tomatoes. The direct cause of tomato “hollow†is due to the fact that the water temperature in the greenhouse is lower than 7°C. Under low temperature conditions, the roots of the tomatoes are cold-shrink, the vigor of roots is reduced, and the water absorption is poor. At this time, the tomatoes are in an expanding stage. In the absence of a moisture supply, local fleshy fruit tends to appear. Although the ground temperature was later increased, the roots recovered water, but the hollow part of the expanded fruit could no longer be enriched. Therefore, the water temperature of the tomatoes in the greenhouse must be raised to 10°C or more (the temporary water can be used in the corner of the greenhouse to facilitate the temperature increase), and the “hollow†phenomenon of the tomatoes can be avoided.