Reasons for poor coloration of eggplant vegetables

Many vegetable farmers have recently reported that their sown fruit vegetables are poorly colored, especially eggplants and tomatoes. The most prominent situation is that the skin color is greenish. What is the reason? Specific analysis is as follows:

First, the reason analysis

1. Variety reasons. Due to the physiological characteristics of the varieties, the resistance to the outside world is relatively weak, and the difficulties in color conversion often occur. 2. Temperature. Fruit coloration is actually a change in the type of pigment contained in the cells, thereby exhibiting a change in color. Temperature plays an important role in fruit growth and maturation. If the daytime temperature exceeds 30°C for a long time, and the average nighttime temperature is lower than 12°C, fruit turning will be difficult or non-uniform, often appearing on the fruit shoulder. 3. Light. Illumination weakly affects photosynthesis and delays fruit ripening and pigment transformation. 4. Nutrient supply. If partial nitrogen fertilizer is applied, the soil will have poor air permeability and the fruit will be difficult to turn. 5. The plants are long and space is closed.

Second, the solution

1. Control the temperature. After the daytime temperature exceeds 32°C, exhalation should be strengthened, and the average temperature at night should be maintained at 13°C to 15°C. 2. Fertilizer supply. Nitrogen, phosphorus, and potassium fertilizers should be used in a balanced manner, especially when the results are in full bloom, and phosphorus and potassium fertilizers should be added. In winter and spring, the temperature is low, redrooting fertilizer is applied, and root activity is increased. 3. Hormone regulation. The use of modulators such as cytokinins can be used to promote robust growth of fruits. 4. Add light, especially cloudy snow weather. 5. Control plant growth.

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