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Introduction of bad coloring of tomato
Oct 15, 2018

After the fruit is sufficiently enlarged, its coloring is closely related to the temperature and the supply of the nutrient. In the absence of nitrogen, potassium and boron, the fruit color was poor, and the fruit bundle was easy to be woody when potassium was deficient, and Green was left on the shoulder of deficient boron fruit. Fruit swelling in the peak, the lack of water in the fruit, will also make the skin mesh, the flesh hardened, bad coloring.

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