How to Manage the Production of Greenhouse Tomatoes in Winter

To successfully grow tomatoes in greenhouses during the winter, effective management is essential for maximizing yield and profitability. As a profitable crop, tomatoes require careful attention throughout their growth cycle. Proper care ensures not only high productivity but also better quality fruits. First, focus on the management of the growth period. This includes activities such as soil cultivation, weeding, watering control, vine training, pruning, removal of old leaves, proper ventilation, and light exposure. It's also important to monitor and manage pests and diseases effectively. Common tomato diseases include viral infections, bacterial wilt, early blight, and late blight. Insect pests like aphids and bollworms can also cause significant damage. Prevention is key—start by choosing disease-resistant varieties, disinfecting seeds, and controlling aphid populations. Ventilation should be carefully managed: during the day, keep the greenhouse temperature around 25°C, and at night, maintain it between 10–13°C. When starting to ventilate, open the vents gradually, increasing the size over time. As temperatures drop in the afternoon, reduce or close the vents accordingly. Second, pay close attention to fertilization and irrigation. During summer and autumn, when there is natural rainfall, frequent watering is usually unnecessary. However, when the second or third set of fruits begins to ripen, moderate watering is recommended. Fertilize according to plant needs to support fruit development, flower retention, and fruit preservation. Using microbial-based fertilizers as a base and applying root-strengthening products during topdressing can improve fruit quality and sweetness. If needed, you can also use sweetening agents to enhance appearance and taste. For greenhouses with more severe nutrient deficiencies, consider using growth promoters to boost plant vitality and fruit quality. Third, harvest tomatoes at the right time. Tomatoes go through four stages of ripening: green, color change, mature, and fully ripe. For storage, pick them when they are still green. For transport, harvest when about one-third of the fruit turns red. For local sales or personal use, wait until more than one-third of the fruits are red. Always handle the fruits gently to avoid bruising. Try to remove the fruit stem completely to prevent damage during transportation. Before the first frost, any remaining unripe green tomatoes should be picked and stored in the greenhouse until they ripen. This extends the harvest season and increases economic returns. Avoid using hormones to speed up ripening, as this may affect fruit quality and safety. By following these practices, farmers can reduce costs, improve fruit quality, and ensure safer produce for consumers.

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