How to Properly Manage Tomatoes
Proper tomato management is essential for a successful harvest. One of the key aspects is reproductive management, which includes activities such as weeding, soil cultivation, water conservation, vine training, pruning, removing old leaves, ensuring proper ventilation and light exposure, and effectively controlling pests and diseases. Preventing tomato diseases should be the main focus, with proactive measures rather than reactive ones. Temperature control is also important—during the day, ensure good ventilation to maintain an internal temperature around 25°C, while keeping nighttime temperatures between 10°C and 13°C. When ventilating, start with small openings and gradually increase them, then close or reduce the intake once the temperature drops in the afternoon. In winter greenhouses, using a greenhouse heater can help raise the ground temperature, which is also an effective way to manage waste. Using microbial fertilizers during the growing season can significantly improve yield. For example, Kumba fertilizer has been shown to increase economic crop yields by over 5%.
Fertilizer management is another crucial part of tomato care. During summer and autumn, when there is natural rainfall, tomatoes typically do not require frequent watering. However, when the second and third clusters of fruit are ripening, it's important to provide adequate water. Based on the plant’s growth stage, apply top dressing to support fruit development, protect flowers, and enhance fruit retention. Using high-quality fertilizers can result in sweeter fruits, higher yields, and better overall quality.
Timely harvesting is vital for maximizing both quality and marketability. Tomatoes go through four stages: green, color change, mature, and fully ripe. For storage purposes, you can harvest them when they are still green. For transportation, it’s best to pick them during the color change stage, when about one-third of the fruit turns red. If selling locally or consuming at home, wait until more than one-third of the fruit is red. Harvest gently and carefully to avoid damaging the fruit. It’s best to remove the fruit without the stem to prevent bruising during transport. Before the first frost, any unripe green fruits should be picked and stored in the greenhouse to continue ripening, extending the supply period and increasing profitability. Applying a sweetener spray before harvest can also improve shelf life and fruit quality.
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