Tomato cracking is now very common and serious. There are many reasons for this, and the products that claim to be able to prevent and control are dazzling. The cracking fruit is still there after using nutrition complements.
The most common saying is that the temperature difference is not suitable, the watering is unreasonable, and the elements such as calcium and boron are absent. However, these claims are irreproducible, that is, the proportion of fruit cracking in the same environment in spring is very small.
Simplify the phenomenon of tomato cracking:
1. The internal pressure is too large to exceed the critical value of the peel expansion, and bursting occurs.
2, congenital insufficiency of the skin toughness is sensitive to the difference in internal pressure, and can not respond in time for the sudden change of short-term pressure value.
3, the skin toughness material loss, no change in internal pressure still occurs in the rupture of the skin.
4. The above three reasons are combined.
The internal pressure is too large for the root inertia to absorb water. In summer and autumn, the heat accumulated in the soil is high, the daytime temperature is high, the leaf evaporation is large, the root water absorption capacity is strong, the nighttime temperature is lowered, the leaf metabolic water speed is slowed down and the respiration will generate a part of water. The ground temperature drops slowly, and the root system cannot respond to inertial water absorption in time. It is difficult for us to reduce the ground temperature in time, and it can only be solved by reducing the pressure.
Solution: The tomato that is about to change color is physically damaged (the needle-nosed pliers wrapped around the medical tape) or damaged (chemically burned) to block part of the water supply pipeline.
The skin toughness is inherently insufficient. The irreversible effects of extreme environment on cell growth and development during young fruit period, insufficient supply of key elements such as boron and calcium in young fruit stage and fruit expansion stage, which affect the structural stability and overall toughness of pericarp cells, and the amino acid phase of young fruit and fruit expansion The synthetic transformation does not adequately meet the needs of the development of the peel without artificial intervention and supplementation. These kinds of situations need to be prepared for the rain, and it is by no means a solution to the problem. This is also the reason why many supplements (B, Ca, amino acid, chitosan; Microbial+Brassinolide Fertilizer) foliar fertilizers are markedly crack-proof, but the use of cracked fruit is almost ineffective. The elements we make must pass through the biochemical reactions of plants, and the transformation into the components of the cells is what we want. Not the direct role of the element itself. To make a metaphor, how much the balloon can be blown depends on the raw materials and processes used in the production, rather than trying to make up the seams while blowing the balloon. At this point we must lay the lead (the regulation of the environment during the young fruit period and the supplement of nutrition).
The loss of toughness of the peel is the decomposition and dissolution of the colloidal nutrients caused by the fruit surface environment. The unreasonable use of fertilizer drugs causes decomposition and aging of the tough material of the peel. Avoid using strong acid and alkali pesticides and avoid using high-concentration pesticide foliar fertilizer. The temperature in autumn is low in night temperature, and the greenhouse temperature rises rapidly in the morning, but the temperature of the fruit can not rise synchronously. The air flow in the greenhouse is slow so that the fruit surface has long-term condensation water. The tough material of the skin is slightly soluble in the water and finally lost. This is the main reason for the occurrence of capsules rather than boron deficiency.
Solution: Do not over-adhere to how many degrees of wind release. The time and size of the air outlet should be determined according to the specific weather conditions so that the temperature in the greenhouse slowly rises, and the temperature difference between the fruit and the greenhouse is minimized. It is also possible to reduce the effect of condensation on the fruit surface by bagging to avoid dew condensation or spraying new high-fat membrane amino acids. Try to avoid dew condensation on the fruit surface, and reduce the condensation of fruit surface, which is often the basis for reducing the loss of fruit surface toughness, instead of opening the air vent to the surface of some people who have said that the dew has evaporated.
The above three reasons have a common impact on the cracking fruit and must make corresponding adjustments according to the specific situation.