Except for a few varieties, tomato fruit ripens to red. However, after the fruit has turned red, the green chervil still has residual green areas or patches near the fruit shoulders or fruit pedicles, and it remains unchanged, and the fruit surface is red and green. The flesh of the green area is hard, the fruit is sour, and the taste is poor. Causes of the disease: The application of nitrogen fertilizer is more and tomato plants grow more easily and prosperously, and it is most serious when potassium fertilizer is used less and the soil is dry.
Green fruit pods, even if the skin was colored, but the fruit cavity is still green, the fruit is very sour. Dry soil often causes the appearance of green fruit; if the soil is moist, this fruit rarely appears. When potassium is used less, the incidence will increase.
Control methods: Fine soil preparation, full application of organic fertilizer, appropriate amount of topdressing in a timely manner, pay attention to the rational use of nitrogen, phosphorus, and potassium fertilizers to avoid partial application of nitrogen fertilizer; prevent excessive soil drought. With the gradual increase of fruit, the supply of potassium fertilizer should be increased.
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