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The direct cause of tomato hollow is due to the fact that the temperature of the irrigation water in the greenhouse is lower than 7°C. At low temperature, the tomato roots are cold-shrink, the vitality of the roots is reduced, and the water absorption is poor. In such a time, the breeding results are in a period of enlargement. In the case of water 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, in the late fall and winter, when the greenhouse tomato is poured, the water temperature must be raised to above 10°C in advance (the temporary water can be used in the corner of the greenhouse to facilitate temperature increase), and the tomato hollow phenomenon can be avoided.
Prevention of hollows in tomatoes in winter greenhouses
In winter greenhouses, tomatoes are prone to external enlargement and hollow fruits during the production process. This not only directly affects the yield, but also greatly reduces the quality and taste of the tomatoes.