With the arrival of autumn and the approach of the first cold weather, the issues of harvesting the grown crop are becoming more and more relevant. What if a significant part of the tomatoes are not yet ready for harvest? There are several ways to speed up the ripening process.
Chemical method
You can prepare a phosphoric extract, for this 1 tbsp. a spoonful of superphosphate must be diluted in 1 glass of water and left to infuse for 2-3 days. The resulting infusion must then be diluted in a bucket of water and sprayed over the foliage. After carrying out a similar procedure, the foliage of tomatoes turns dark green, photosynthesis becomes more intense and the tomatoes begin to sing faster.
You can prepare a similar "vigor" for tomatoes and with the help of copper sulfate, preparing a solution at the rate of 1 tbsp. spoon for 10 liters of water. In this case, the plants will also receive additional protection against late blight. Fruits from treated plants must be washed thoroughly.
Use of trace elements and humates
To accelerate the ripening of tomatoes, you can prepare a special top dressing, which is carried out on flowering plants. It can be prepared in the following way: 10 g of boric acid, 2-3 crystals of potassium humate, 2-3 crystals of potassium permanganate, 1 tbsp. a spoonful of urea is diluted in a bucket of water. The prepared solution must be sprayed with flowers and leaves of tomato bushes. The effect will not be long in coming - the leaves of the plants will darken, the process of fruit formation will accelerate.
Spraying with salt or nettle infusion
One of the most drastic ways to influence the rate of ripening of tomatoes is by spraying the foliage with salt. The solution is prepared at the rate of 150-200 g of salt per 10 liters of water. Such spraying causes accelerated drying of the leaves and a sharp outflow of nutrients to the fruits. In addition, salt forms a protective film against late blight on fruits and foliage, however, only until the first rain.
A popular way to accelerate the ripening of tomatoes is to use nettle infusion. The infusion can be prepared as follows: a 200-liter barrel is filled 1/3 with nettles and dandelion leaves, a bucket of manure (mullein) is added and filled to the brim with water. The infusion is kept for 10 days. The floating contents are removed, and a bag of potassium humate is added to the barrel. The resulting infusion is diluted with water in a ratio of 1:10 and the tomato bushes are watered at the rate of 4 liters per 1 sq. M.
