Vegetables like cucumbers, tomatoes, eggplants, and peppers grown in greenhouses benefit from controlled environments, leading to faster growth, earlier maturity, higher yields, and better economic returns. As a result, some farmers believe that "strong seedlings lead to high yields," which seems logical at first glance. However, this approach is not always ideal.
The temperature inside greenhouses often differs significantly from outdoor conditions, which can weaken the plants' natural resilience. Greenhouse-grown vegetables tend to have lower stress resistance, reduced pollination efficiency, and lower seed quality. Additionally, due to the limited space in greenhouses, it's challenging to rotate crops effectively. This can lead to the buildup of pathogens carried by seeds and soil, increasing the risk of disease over time.
For these reasons, it's important for vegetable farmers to be cautious about using greenhouse-grown plants as seed sources. Instead, they should consider planting seeds from outdoor-grown vegetables, which are generally more robust and better adapted to natural conditions. By making this switch, farmers can improve long-term crop health and sustainability.
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