What to do about green-shouldered tomatoes? Increasing organic fertilizer can effectively prevent it
Green-shouldered fruit in tomatoes is a type of rib-blight fruit. There are many causes of green-shouldered tomatoes, and the most important among them is unbalanced fertilization, caused by high nitrogen and low potassium. Excessive application of nitrogen fertilizer with relatively insufficient potassium is the main cause of green-shouldered tomatoes. After tomatoes enter the peak fruiting stage, encountering adverse weather (low temperature...
Green-shouldered fruit in tomatoes is a type of rib-blight fruit. There are many causes of green-shouldered tomatoes, and the most important among them is unbalanced fertilization, caused by high nitrogen and low potassium. Excessive application of nitrogen fertilizer with relatively insufficient potassium is the main cause of green-shouldered tomatoes. After tomatoes enter the peak fruiting stage, encountering adverse weather (low temperature, weak light), or unreasonable fertilization (excessive nitrogen application), can also easily lead to green-shouldered fruit. The following measures can be taken to prevent it:
Increase the application of organic fertilizer, adopt formula fertilization techniques, avoid excessive use of ammonium fertilizer, so as to adjust the ratio of nitrogen, phosphorus and potassium in the soil and promote the plant's absorption and utilization of potassium. This is the most important measure to prevent green-shouldered tomatoes.
Extend the light exposure time of the vegetables. When the fruit enters the color-turning stage, remove the lower leaves of the color-turning truss and nearby leaves. Increasing light can reduce the occurrence of green-shouldered fruit.
Strengthen and nourish the roots to enhance plant resistance. Use a foliar fertilizer containing multiple elements (boron, calcium, magnesium, iron, zinc) on the leaves, with the amino acid type being preferable, to promote dark green leaves, enhance photosynthesis, and increase the absorption of boron and calcium, which can reduce green shoulders, cracked fruit and so on.
Temperature must be strictly controlled. The daytime temperature should be kept at 25°C-30°C, the nighttime temperature at 14°C-16°C, and the temperature difference between day and night should not exceed 15°C.
Balance the number of fruits set on the plant; do not set too many fruits or set fruit at too low a position.
Control the concentration of the flower-setting hormone; it must not be too high. After using the flower-setting agent to treat the flowers, fertilizer should be supplemented in time.
For greenhouses where green-shouldered fruit has already occurred, a high-potassium foliar fertilizer, chitosan, etc. can be sprayed to alleviate the symptoms.