What should I do if tomatoes grow hollow fruits in the greenhouse?

Vegetable farmers often say that tomatoes have hollow fruits, also called hollow fruits, which are mainly manifested by insufficient flesh, and the appearance of the fruit is ribbed, light in weight, and poor in quality. It is a kind of deformed fruit. The production of hollow fruit has a lot to do with weather and improper cultivation and management. The management measures are as follows:

Strengthen temperature management From planting to the first inflorescence of tomato, it is necessary to manage the temperature well to ensure the normal differentiation of flower buds. It is recommended that vegetable farmers control the temperature at 23~28℃ during the day and 13~16℃ at night.

Pay attention to root maintenance. Tomato root system is weak in winter. Try to water in the morning in winter, keep the ground temperature at about 15℃, and water with the minimum difference between water temperature and ground temperature, or store water in the reservoir in advance, and wait for the water temperature to rise. Water again when it reaches about 15 degrees Celsius. Combined with watering, apply functional fertilizers for root maintenance, such as chitin, alginic acid, microbial agents and so on. Root maintenance is a systematic "engineering" that needs to run through the entire tomato growing period.

Reasonable supply of fertilizer and water After the tomato enters the flowering and fruit-setting period, the amount of nitrogen fertilizer should be appropriately controlled, the amount of potassium fertilizer should be increased, and the fertilizer should be used according to the growth of the plant. Pay attention to the alternate use of balanced fertilizer and high-potassium fertilizer.

Don't be greedy for fruit retention. Pick out the fruits that have been sitting down but are underdeveloped in time to promote the rapid expansion of normal fruits. And pay attention to reasonable leaf picking, especially in the later stage, it is advisable to keep 1~2 pieces under the ear to avoid excessive leaf picking and aggravate the occurrence of hollow fruit.

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Food Preservatives

Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions.

Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.

Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.

Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.

Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.

Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce

Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.

Sodium diacetate: In various pickles, flours and doughs.

Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.

Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.

Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.

Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag

Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder

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