Tomato “flower face†not only does not look beautiful, but also affects quality, yield and benefits. The reasons for the formation of tomato "face" and prevention are as follows:
First, prevention by species selection. The tomato "flower face" is related to the breed first. Different varieties have different resistances, for example, Dahong 1420 face ratio is lower than 73-45. When growing, try to choose a variety with a low rate of "face".
Second, prevent through reasonable fertilization. In the case of high nitrogen, phosphorus and potassium deficiency, boron deficiency can easily occur. First, if the vegetative growth is excessive, the chlorophyll content increases, which inhibits the formation of lycopene and causes a large number of yellow spots on the tomato fruit surface. Second, the lack of boron and potassium causes poor nutrient transport, and the fruit is necrotic and brown due to lack of nutrients. Third, in the late growth stage of tomato, the plant performance is premature, and it is easy to cause the ripe fruit in the future. Due to inadequate nutrition supply during the reddening process, the formation of lycopene is low, and [illegal words are masked] with yellow spots and green streaks . It is recommended that the base fertilizer for vegetable growers be organic fertilizers, and various nutrient elements should be properly matched.
Third, prevention through temperature regulation. Relevant data show that the tomato fruit surface temperature exceeds 32 °C, is not conducive to the synthesis of lycopene in the fruit, resulting in residual green or brown skin. Below 8°C, the formation of lycopene is disturbed and destroyed, and it is no longer turning red at the appropriate temperature afterwards. In addition, the night temperature is too high, respiratory intensity, is not conducive to the accumulation of nutrients, manifested as poor fruit development. Therefore, pay attention to the appropriate temperature in the development of tomato fruit, to control the temperature at 25-30 °C, the night temperature at 13-17 °C.
Fourth, through the light moisture prevention. Light and moisture affect tomato photosynthesis and transpiration. If the light is too strong or too weak, it will affect the color change. When the soil is dry and the plant evapotranspiration is large, the roots supply nutrients and lack of water, and the fruit color will be poor. Farmers can improve the ventilation and light transmission through pruning. However, at high temperatures, do not let the sun shine directly on the fruit. Pay attention to keep a leaf above the fruit. Watering to see dry see wet degree, to avoid roots, root damage.
Pure White Garlic,also called snow White Garlic .There is no purple strips on the skin.The price of pure white garlic is more higher than Normal White Garlic.Our company can supply fresh,high quality and cheap pure white garlic .
Pure white garlic, packed in 10kg/carton
1. Commodity name: Pure white garlic (snow white garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside.
h) Or packed according to clients` requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40`HR (If palletized: 24Mt/40`HR)
b) Bags: 26-30Mt/40`HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
Pure White Garlic
Pure White Garlic,Fresh Pure White Garlic,Pure Garlic,Pure White Fresh Garlic
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com