The production of tomato in the greenhouse in winter is prone to external enlargement and hollow fruit, which not only directly affects the yield, but also greatly reduces the quality and taste of the tomato.
The direct cause of tomato “hollow†is due to the fact that the temperature of the water in the greenhouse is lower than 7°C, the roots of tomato are cold-shrink, the vigor of the roots is reduced, and the water absorption is poor. In this case, the fruiting results are in an expansion stage and the water supply is short-term. Under the circumstances, it is prone to localized meat loss. 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 greenhouse water temperature in winter must be raised to 10°C in advance. Method: Temporary storage of water can be utilized in the corner of the greenhouse, and watering can be performed after the water temperature increases. Tomato “hollow†phenomenon can be avoided.
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