Contents ✓

Tozamivanie tomatoes - the pros and cons and why it is needed

This year, under the influence of the heat, tomatoes in the open ground suffered greatly: foliage on the plants by noon fell powerlessly, and the ripening fruits were covered with white spots of sunburn.

The burnt places were hardened, as a result of which the fruits became inedible, and their seeds faded in development and were not suitable for sowing the following year. However, experienced truck farmers found a way out of this situation. They shot tomatoes that did not reach the technical ripeness, and left them for toasting.

Emergency evacuation

Because of the three-week summer heat this season, I had to clean up tomatoes several times for tillering (bringing the ripened fruits off the bush to the state of technical ripeness).

ALL YOU NEED FOR THIS ARTICLE IS HERE >>>

Fruits, taken with green or blanche, slowly ripen (although the speed of this process can be influenced) and acquire a more sweet taste i compared with ripening on the bush. Thanks to this method, you can get the maximum number of fruits from the bush.

The dosage allows:

unload the plant so that it can direct all the forces to the next fruit brushes;
increase the total yield from one bush;
avoid late blight and fruit rot;
protect fruits from cracking and frost;
extend the season of consumption of fresh tomatoes.

In my opinion, the most important is that thanks to the dosage it is possible to save tomatoes from late blight and thus save the entire crop. True, this can be achieved provided that all tomatoes that have reached the size characteristic of a certain variety will be removed from the bushes before the first signs of the disease appear.

Having seen the first signs of phytophthora on the bushes (black and gray spots on fruits or leaves), some truck farmers begin to collect the tomatoes urgently and lay them on boxes for the dosage. Unfortunately, these efforts are in vain, after a week or two the green fruits in the boxes just rot.

Late blight is visible only a few days after the onset of mycelium development.

Therefore, at the first stages of plant infection, it is practically impossible to distinguish healthy fruits from patients. For a long time I made a conclusion for myself: if this attack appeared on even a few plants, it is useless to save the fruits from this bed. The only thing that needs to be done in this case is to immediately clean the garden from the infected plants that have been removed from the root and the crumbling fruit.

In specialized literature, affected plants are often recommended to burn, since fire can destroy the source of infection. But in practice it is not so easy to do, because raw (not dried) plants and fruits do not burn. That's why we take them far beyond the garden.

Secrets of a successful tomato pickling

Frozen fruits must be packed in boxes, sorting by size: small ones to small, medium to medium, large ones to large ones. Then all the tomatoes will mature relatively at the same time.

It is undesirable to mix green fruits with brown or beginners to blush. Otherwise it will be difficult to immediately notice the ripe tomato lying on the bottom of the box. And if left unattended, it can deteriorate and infect rotten neighboring fruits.

Therefore, for greening tomatoes are green with green, brown - in a separate box, and on top place beginners blush fruits. It is interesting that if you put some ripe red tomatoes in a box with green or slightly brown tomatoes, the fruits will begin to blush much earlier than the contents of the same boxes, but without red-faced neighbors.

It does not matter what size and shape, where and how tomatoes are grown (in a greenhouse or open ground), they can still be dosed out. The main thing to remember is that the smaller the mass of the fruit, the earlier it will mature.

Collected before the beginning of cold weather, green fruits can be stored and gradually mature 2,0-2,5 months. To do this, they need to be placed in boxes (considering the degree of ripeness) and placed in a room with an air temperature of not higher than 15 ° C, otherwise tomatoes will quickly ripen and the season of their consumption in fresh form will not be prolonged. However, do not forget that at temperatures below 10 ° C, the fruits will begin to deteriorate (rot). It is best to dosazarivat tomatoes in pantries.

To accelerate the process of dosage, place boxes with fruits in a room with a temperature of 20-25 ° C and cover them with a lid or cloth. In the dark they will ripen faster.

It should also be taken into account that the fruits of almost all vegetables, including tomatoes, continue to grow until then. until they completely formed seeds. Only after that, sugar and vitamin C accumulate in tomato.

If you grow a valuable variety for you and want to collect the seeds, it is advisable to leave the tomatoes ripen on the plant until complete biological ripeness. The fruits stored on the tillage are unsuitable for harvesting seeds.

Ideal for toasting tomatoes

For dosazrivaniya choose low-growing high-yielding varieties, for example, Watercolor, Fighter. Crimson Vicante.

Stone flower, etc. As a rule, plants of such varieties are simultaneously formed from 15 to 30 fruits of the same size. It is necessary to carefully pull out the bush from the ground with the root and hang it upside down under a canopy in the shade or in a barn, leaving a short distance between the plants.

The fruits of some varieties of tomato have a very delicate skin or are traumatized when removed from the peduncle. Such tomatoes are absolutely not suitable for dosage, since the cuticle, damaged during harvest, provokes their decay.

Kemerovets - early stamping variety. The height of the plant is up to 50 cm. The fruits are large, dense, rosovomalinovye, rounded, weight 150-250. Yield stable, the fruit can be stored for a long time.

Sweet donut - an early variety with excellent taste qualities. Plant height - up to 40 cm. Fruits are round, yellow, weight 120-140

Marfushechka-douchechka - mid-ripening very productive variety. Height of the plant - 50-70 see Fruits lined, red, round, weight 100. The variety is characterized by abundant and prolonged fruiting.

Watercolor - a stunted, low-bodied, unpretentious variety, which almost does not require gardener's attention. The fruit is a very tasty red meaty cream with a mass of 100-150. The yield is high.

Queen - medium-ripe, high-yielding variety. Fruits are red round in weight 150-180 g, very tight, not prone to cracking.

I will be very happy if my experience is useful to fellow farmers. I wish all the workers good harvest!

Tomato ripening - a very interesting video

Collection and dosage of tomatoes

We advise you to read: How to accelerate the maturation of tomatoes - ways and my feedback about them

ORDER QUALITY AND CHEAP SEEDS AND OTHER PRODUCTS FOR HOME AND COTTAGE. PRICES ARE BOTTLE. CHECKED! JUST LOOK FOR YOURSELF AND BE AMAZED. THERE ARE REVIEWS. GO >>>

Below other entries on the topic "Dacha and garden - with their own hands"

Subscribe to updates in our groups and share.

Let's be friends!

Dacha with their own hands > Garden plants > Growing and caring for vegetables in the country > Tomatoes > Tomatizing tomatoes - as correct, the best varieties for dosazrivaniya

2 Review (s)

Yuri ZAKEPIN, Samara
25/10/2017 (17:57) #

Tomatoes have become sweet!
I was always proud when I managed to get a big harvest of tomatoes, especially if there were a lot of large fruits. But in pursuit of the number and size, I somehow missed the quality. Households noticed that many tomatoes became watery, tasteless.

The reason was in plentiful watering, without which it is impossible to get large fruits. Now, when the tomatoes are being poured, I cut back on watering - I manage sprinkling 1-2 times a week. 1 time in 2-3 weeks I feed tomatoes with infusion of manure or chicken droppings. Now I have a little less crop, but the fruits are dense and sweet.

Summerman, gardener and gardener (anonymous)
14/10/2017 (09:42) #

If sweet peppers and tomatoes did not have time to ripen on the beds before frost, dig up the plants with a clod of earth and carefully transplanted into pots. I take the soil from the same greenhouse in which the vegetables grew, to the bottom I do not forget to put the drainage. After the transplant, I water the plants with lukewarm water and put them in the shade for a day. Last year, cherry tomatoes were transplanted - they continued to blossom and make me happy with the harvest almost until spring.