Tomato bagging technology
Tomato cultivation using a special fruit bag (white paper coating bag) bagging, can reduce the disease, reduce the amount of pesticides, increase production, and can make the fruit bag natural turn red and early red, eliminating the use of ethephon coating The problem of cooked hormone pollution improves the product quality and nutritional quality of the fruit.
The special tomato fruit bag is 30 to 35 centimeters long and 28 centimeters wide. The bottom and sides are sealed and the top is open. There are 2 rows of 4 pairs of ventilation holes on both sides of the bag, 4 cm from the back cover and 3 cm from both sides of the bag. Each vent hole has a diameter of 0.8 cm and a hole spacing of 2 cm. This special fruit bag is suitable for hard fruit type tomato and large fruit type tomato planted in solar greenhouse or plastic greenhouse.
The bagging method is the whole fruit bagging, and the suitable period is fruit setting period, and the fruit diameter is 2.3-3.4 cm.
To prepare the tomato for flowering before bagging, in accordance with the conventional method of flowering or spraying flowers, the petals are wilted and all the wilting petals are removed promptly, and no petal remains. When the tomato fruit diameter is 2.3 to 3.4 cm, 3 to 4 fruits per panicle are selected. Before opening the bag, open the 8 pairs of air vents on both sides of the bottom of the bag so that they can breathe freely.
The bagging spreads the bag mouth and traps the whole ear fruit. The bottom corner of the adjusting bag is inclined so that the vent on one side faces upward and the vent on the other side faces downward, so that condensed water droplets in the bag flow out. After the bag is closed, it should be sealed to prevent the paper bag from falling off during fruit enlargement. Organize the paper bags so that the ventilation holes are pervious so that they can be ventilated and ventilated, which helps to regulate the microenvironment in the bags.
After bagging management After bagging, the management is managed according to the routine. The fruit in the bag is harvested when it turns naturally. Large-sized tomatoes should be harvested in batches in a timely manner; hard-fruited tomatoes can be harvested in batches, or they can be harvested as wholesome vegetables.
The mechanism of bagging tomato redness is the respiration of fruits after the green ripening period, which causes the accumulation of ethylene and the formation of lycopene in the pulp. Because the fruit in the bag turns naturally red, it can be harvested 3 to 8 days earlier, eliminating the use of ethephon ripening links, and more conducive to improving the green quality of vegetables, becoming a green AA grade agricultural products.
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