If you want tomato puffs quickly and in good condition, just do this! Production has been greatly increased!

The fast and slow expansion of tomato fruit cannot be simply attributed to the variety. In addition to varieties, management methods are the main reasons for affecting the speed of tomato fruit expansion. The temperature, light, water, fertilizer, etc. in the shed will affect the normal growth of the plant, thereby affecting the expansion of the fruit.

Improve the insulation performance of the greenhouse and the light transmittance of the greenhouse film, so that the conditions of temperature, humidity and light in the greenhouse can well meet the growth of tomato. Creating suitable greenhouse conditions such as temperature and light for the growth of vegetables is the key to ensuring their normal growth and development.

The key to tomato puffing:

1. Improve the insulation performance of the greenhouse and the light transmittance of the greenhouse film, so that the conditions such as temperature, humidity and light in the greenhouse can well meet the growth of tomato. Creating suitable greenhouse conditions such as temperature and light for the growth of vegetables is the key to ensuring their normal growth and development.

2. Plants are leggy, reproductive growth and vegetative growth are not coordinated, causing uneven distribution of nutrients and inhibiting the normal growth of fruits. Leggy plants will weaken reproductive growth, reduce fruit set rate or not expand fruit, and have poor coloration.

There are many ways to control leggy, which require a combination of physical and chemical measures:

(1) Control the amount of watering, prolong the watering time reasonably, and reduce top dressing.

(2) Spray water in the evening to reduce the night temperature and increase the temperature difference between day and night. Continuous treatment for about 7-10 days can promote the reproductive growth of plants.

Quick measures for tomato puffing:

1. Enhance soil fertility, improve water and fertilizer retention capacity, increase the amount of organic fertilizer, and improve soil. Under the premise that vegetable farmers apply sufficient base fertilizer, tomato "rich food and clothing" can increase the speed of fruit expansion. Therefore, the sandy floor leaks water and fertilizer, and the fertilization by vegetable farmers is unreasonable, resulting in slow expansion and small growth of tomato fruit.

2. The quality of the fruit must be guaranteed during the management process, and the fruit should not be greedy. Generally, there should be no more than 3 fruits per ear, otherwise it will affect the swelling of the upper fruit and the growth of the whole plant. If the plant growth is weak, you can also remove the panicle flowers and cultivate strong trees first. The principle of keeping fruit for infinitely growing varieties is to keep 2-3 ears of fruit, and 4-5 of them can be left from the second ear of fruit.

3. Rational use of fertilizers. In the important period of summer vegetable planting, grasping the farming season, preparing fertilizers, and applying fertilizers can achieve multiplier effects, increase production and income.

Food items:

1. It should not be eaten raw, especially women with spleen and stomach deficiency and menstrual period. If you only eat tomatoes as fruits to supplement vitamin C, or clear summer heat in midsummer, it is better to eat them raw.

2. It is not advisable to eat on an empty stomach. The secretion of gastric acid increases on an empty stomach. Because a certain chemical substance contained in tomato combines with gastric acid, it is easy to form a water-insoluble lump. Eating it often causes abdominal pain, causing stomach discomfort and stomach pain.

3. It is not advisable to eat unripe green tomatoes because they contain poisonous solanine. If you eat unripe green tomatoes, you will feel bitter. If you eat too much, it can lead to poisoning, dizziness, nausea, general discomfort, vomiting and general fatigue, and even life-threatening.

4. It should not be heated at high temperature for a long time, because lycopene is easily decomposed in the presence of light, heat and oxygen, and loses its health care effect. Therefore, prolonged high-temperature heating should be avoided when cooking.