Causes of and control measures for stiff fruit in tomatoes

The appearance of stiff fruit in tomatoes is a common phenomenon in tomato production. It seriously affects the quality and yield of tomatoes and causes huge economic losses to farmers. So what causes stiff fruit in tomatoes? How should it be controlled? Let's take a look together.

I. Causes of stiff fruit in tomatoes

1. When the temperature during the flowering period is too high, poor pollination occurs, which hinders the formation of seeds and the fleshy material of the fruit. The nutrients needed for the fruit to expand cannot be supplied, causing the fruit's expansion rate to slow down, and over time stiff fruit appears.

2. During the growing process, many farmers apply excessive nitrogen fertilizer to promote tomato growth, which leads to excessive vegetative growth of the plant and inhibits reproductive growth, resulting in stiff fruit.

3. When the tomato fruit expansion period encounters continuous rainy weather, photosynthesis cannot synthesize sufficient nutrients, causing fruit growth to stagnate and form stiff fruit. Alternatively, insufficient fertilizer and water supply, or high temperature and drought, can also very easily lead to stiff fruit.

4. When many farmers carry out flower treatment, improper use of hormones or excessive phosphate fertilizer affects the root system's absorption of potassium fertilizer, which can also produce stiff fruit.

II. Control measures

1. Regulate temperature reasonably

Too low a temperature is the main cause of stiff fruit. This is especially true during cloudy, rainy, or snowy weather in spring and autumn, when there is little light and high nighttime temperatures, the tomato leaves produce few nutrients, but respiration at night is vigorous and consumption is relatively high, so more stiff fruit is formed. At this time, the greenhouse temperature should be adjusted well, controlling the nighttime temperature in the greenhouse between 10-12 degrees to reduce nutrient consumption and reduce the occurrence of stiff fruit.

2. Water and fertilize reasonably

For tomato topdressing, nitrogen-phosphorus-potassium compound fertilizer and organic fertilizer are mainly used. Applying 20 kg of nitrogen-phosphorus-potassium per mu each time is appropriate. Insufficient fertilizer supply, poor plant growth, or excessive fertilizer causing excessive vegetative growth can all easily lead to the occurrence of stiff fruit. This is especially true for tomatoes in the later growth stage; sufficient nutrients must be ensured, especially attention should be paid to supplementing potassium fertilizer. For watering, micro-irrigation is best. Avoid flood irrigation, so that under low temperature the large amount of water does not damage the roots, thereby weakening the root system's ability to absorb nutrients and causing the occurrence of stiff fruit in tomatoes.

3. Use plant growth regulators reasonably

When treating tomato flowers, pay attention to the timing, concentration, and amount of medication. It is best to treat the flowers when the tomato flowers are fully open. Too early easily forms stiff fruit, and too late the fruit easily cracks. The prepared concentration must be reasonable. Generally, for flower treatment, the concentration of 2,4-D is 10-25 mg/kg. At low temperature, the concentration should also not exceed 25 mg/kg. Too high a concentration will cause stiff fruit. In addition, 0.5% monopotassium phosphate mixed with plant growth regulator can be sprayed on the leaves to supplement nutrients, regulate growth, and reduce stiff fruit.

  The above is an introduction to the causes of and control measures for stiff fruit in tomatoes. We hope it can help you. If you want to learn more related knowledge, please follow us.