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Tomato cultivation techniques
The ideal soil for growing small tomatoes should be deep, fertile, well-drained, and capable of retaining moisture. The soil pH should range between 5.6% and 6.7%, with a texture that is sandy loam to clay loam. To prevent the buildup of pests and diseases, it's recommended to practice crop rotation with rice, beans, or corn.
**1. Variety Selection**
- **Shengyun**: This mid-early maturing variety is known for its high heat tolerance, strong disease resistance, and excellent transportability. It has non-stop fruiting, medium green leaves, and produces 2–24 fruits per cluster, each weighing about 20 grams. The fruit is firm, resistant to cracking, and has a balanced sweet and sour flavor with sugar levels reaching up to 8.5%.
- **Love**: A semi-determinate variety with good heat and wilt resistance. The fruit is long and elliptical, weighing around 13 grams, with bright red color and a sugar content of 8.5%. It has a pleasant taste and is easy to store and transport.
- **Mary**: A high-yielding variety with dark green foliage and resistance to late blight and leaf mold. Each plant can produce up to 30 fruits per cluster, and with proper pruning, it can yield even more. The fruit is long and oval, weighing about 30 grams, with a sugar content of 8.5%. It is hard, less prone to cracking, and suitable for long-distance transport.
- **Yasu No. 6**: A semi-determinate type with a plant height of about 170 cm. The fruit is bright red, elongated, and weighs 13–15 grams. It is highly resistant to heat, wilt, and mosaic viruses, with a sugar content of 10–11%. The fruit is firm, does not crack easily, and is ideal for both fresh consumption and export.
**2. Sowing Time and Adaptability**
Small tomatoes are adaptable to different sowing times and can be grown year-round using various cultivation methods. Field planting can begin as early as August and continue until February, depending on the region and climate conditions.
**3. Seed Treatment and Seedling Cultivation**
To prevent early blight, seeds should be soaked in warm water for 3–4 hours, then immersed in a 40% formalin solution diluted 100 times for 20 minutes. Afterward, they should be sealed for 2–3 hours and rinsed thoroughly. For virus prevention, soak seeds in clean water first, then in 10% trisodium phosphate or 2% sodium hydroxide solution for 20 minutes. Rinse until neutral pH is achieved.
When preparing seedbeds, water the area before sowing. Mix the seeds with fine sand or crushed soil and spread evenly. Cover with a thin layer (0.5 cm) of loose soil. Transplant seedlings when they have 2–3 true leaves, and move them to the field when they have 5–6 leaves.
**4. Soil Preparation, Planting, and Transplanting**
Choose land that has not been used for solanaceous crops and ensure good irrigation and drainage. After tilling, set up rows with proper spacing—1.4–1.7 meters wide, including ditches. Plants should be spaced 45–55 cm apart, with 1,600–2,000 plants per acre. Use organic and compound fertilizers, and apply potassium supplements as needed.
**5. Field Management**
- **Fertilization and Irrigation**: Small tomatoes require regular but moderate watering. Fertilize primarily with organic matter, supplemented with compound and potassium fertilizers.
- **Staking and Pruning**: Support vines with sturdy stakes, especially for taller varieties. Tie the stems from the first fruit cluster upward, and re-tie every 2–3 leaves. Adjust the tightness based on plant vigor.
- **Pruning**: Two common methods are single-stem and double-pruning. Single-stem involves removing all side shoots, while double-pruning allows one lateral branch below the first inflorescence. Always prune on sunny days and keep wounds dry to avoid infection. If it rains, spray the plants after pruning to prevent disease.
**6. Harvesting**
Harvest tomatoes when they are fully ripe, depending on the variety. Over-harvesting can reduce quality and make storage and transportation difficult. Ensure timely harvesting for optimal taste and shelf life.