Methods designed to accelerate the ripening of tomatoes, linked to the peculiarities of the vegetation. Applying them on your site, you can achieve a better return on the crop and open a bed, and in the greenhouse.
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Outdoors
The main difficulty of obtaining ripe tomatoes with outdoor beds at the end of the summer is the temperature drops at night. The cold air quickly condenses the moisture evaporated on a hot day. Wet leaves tomato bushes are a convenient place for the development of spores of parasitic fungi (eg, Phytophthora). Inhabiting the skin of fruits, fungi lead to crop failure.
From cold dew tomatoes may be protected shelter from the film. Above the beds need to install the arc and at night throw them a membrane made of polyethylene. It will protect the foliage from moisture and reduce the temperature drop. As a result, the fruits ripen on the vine and faster than without shelter. For open ridges and used other methods:
- Shrubs without garters need to expand, substituting the sun brush with fruits. To accelerate ripening, have to collect nalivshiesya brown and green fruit.
- The tops of the stems need prischipnut about the middle of August. This will allow fill the tomatoes, which are already fastened on the branches.
- In late August, when the bushes are the last nalivshiesya fruit desirable to limit the supply to them of nutrients. To this end, the stem is pierced or slightly twirled in the soil, cutting off part of the roots, or wire pulls the base of the bush. Bushes stop growing and the fruits begin accelerated maturation.
If the weather forecast promises a reduction in temperature to 0 ° C... + 5 ° C, the remains of tomatoes should be collected in the immature form. They ripen well in the room.
In the greenhouse,
Unheated greenhouses prolong fruiting tomatoes about 1 month. But the gardener would have to produce all manipulations designed to exhaust and the greenhouse varieties. This takes into account the period for which a polycarbonate structure provides protection. Start activities to accelerate the ripening of tomatoes in the MO starts around the beginning of September.
Gardener will have to do the following:
- remove nalivshiesya Green Tomatoes (brown can be left to ripen on the vine);
- prischipnut tops of the stems of all tomatoes;
- to restrict the flow of water and minerals to nalivshimsya brushes.
In contrast to the exhaust gas, greenhouse tomatoes are not threatened street coldness and even a slight frost. They can keep pace gradually until the end of September. After that, the crop residues are collected, and the greenhouse begin to prepare for winter.
ripening
Taken ripening tomatoes (brown and technical maturity) to produce broad flat drawers or on shelves. If they were collected in a cold and wet weather, before laying need to immerse the fruits in water with potassium permanganate (pink solution). Tomatoes stand there for about 15 minutes. Thereafter, they are dried and laid out in one layer on ripening. The method helps to reduce decay due to late blight.
For quick ripening fruit can be put in a sunny window. In the dark at 20 +... + 25 ° C they ripen slowly. To save part of green tomatoes before the winter and to have on the table fresh vegetables in November, you should immediately take away a degree of ripeness of tomatoes (green, but with a shiny surface). Tomatoes pour soft flakes or shift newspapers, stacking the crates 2-3 layers. Store at a temperature of about + 10 ° C.
If you want to party tomatoes ripened quickly and amicably (for bars), then in a box with green and brown put a few ripe fruits.
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