What causes yellow-skin fruit in tomatoes, and how can it be prevented?
During tomato cultivation, various environmental factors often cause the yellow-skin fruit phenomenon in tomatoes, and once yellow-skin fruit occurs, it is extremely difficult to treat. It can only be sold at a low price or discarded, causing relatively large economic losses to farmers. So what causes yellow-skin fruit in tomatoes? How can it be prevented? Let's take a look together.
1. Variety reasons
Because of the influence of environmental factors such as soil, moisture and climate, varieties perform quite differently. Some varieties perform well in certain areas, but if cultivated in a different place, their performance will be different.
Preventive measures: Therefore, when selecting, choose according to the local actual situation, and cultivate varieties with high yield, good quality, and good performance in resistance to green-skin fruit, resistance to yellow-skin fruit, resistance to cracked fruit and resistance to viruses.
2. Fertilizer and water reasons
According to observations, in plots with sufficient fertilizer and water, severe excessive vegetative growth and poor ventilation, the yellow-skin fruit phenomenon is relatively serious. In addition, in plots where too much nitrogen fertilizer is applied and insufficient potassium fertilizer is applied, the yellow-skin fruit phenomenon is also relatively common.
Preventive measures: Therefore, fertilizer should be applied reasonably according to the different growth stages of tomatoes to reduce the yellow-skin fruit phenomenon. Before fruit set, appropriately more nitrogen fertilizer can be applied to promote plant growth, and after fruit set, more base fertilizer should be applied to promote fruit development. In addition, spraying chitin and compound micro-fertilizers plus 6000-fold Aiduoshou during the fruit expansion stage can improve the plant's resistance and reduce the occurrence of yellow-skin fruit.
3. Temperature reasons
The suitable growth temperature for tomatoes during the day is about 25-28 degrees, and about 12-15 degrees at night. During the stage when tomatoes turn red, when the temperature exceeds 32 degrees, lycopene formation will be inhibited, and green-skin fruit or yellow-skin fruit is very likely to appear. When the fruit is in the red-turning stage and suffers low-temperature chilling injury below 8 degrees, lycopene formation will also be damaged, and yellow-skin fruit is very likely to form.
Preventive measures: Tomatoes are warm-loving vegetables, with a suitable growth temperature of 20-30 degrees. In autumn, the nighttime temperature should preferably not be lower than 15 degrees. In the afternoon, ventilation openings should be closed to maintain the indoor temperature. For the yellow-skin fruit phenomenon caused by temperature differences, an additional layer of film can be hung near the ventilation openings so that the colder outside air does not directly stimulate the tomatoes, which has a certain preventive effect.
4. Pest and disease reasons
Many pests and diseases can also cause the yellow-skin fruit phenomenon in tomatoes. The main diseases include viral disease, leaf mold, early and late blight, etc., while the main pests include whitefly, mites, leafminers, etc.
Preventive measures: Pests and diseases should be controlled promptly. When diseases are found, control them promptly and spray chemicals for treatment. For pests, measures such as installing insect-proof nets at ventilation openings, hanging yellow sticky traps and chemical control can be used for comprehensive pest control.
The above is an introduction to the causes of yellow-skin fruit in tomatoes and preventive measures. I hope it can help you. If you want to learn more related knowledge, please follow us.