What determines the taste and aroma of the Tomato. Preparing for the summer cottage together and get a Gorgeous harvest
Like many gardeners, I have always grown tomatoes, wanting to use not only organic, but also really tasty vegetables, and not such as "plastic" store! But more than once I have come across disappointment - when neither taste, nor aroma ...
And only over time, having accumulated practical experience, I realized what to do and now I am ready to share the peculiarities of growing the most gorgeous, mouth-watering and fragrant tomatoes. Moreover, what is important - these tips are suitable for varieties of any color.
With the removal of seedlings in open ground, I am in no hurry - by the time the fruits begin to ripen, daytime the temperature should be stable in the region of +25... + 27 ° С, and the night temperature should be within +15... + 17 ° С.
It is with such a difference that sugar begins to accumulate in the fruits. The second prerequisite is clear sunlight, so tomato beds need to be broken up where our main star will illuminate them for at least 8 hours a day.
And I want to emphasize that growing tomatoes in a greenhouse has a significant plus precisely in the fact that it is easy for them to provide additional lighting in cloudy weather.
But the first enemy of the good taste of "apples of love" is high humidity, which is why in a rainy summer tomatoes themselves grow... watery, expressionless.
When the weather is not scorching, I water the beds only 2 times a week, spending so much warm water that the earth is moistened on the entire root system of the bush.
As for fertilizers, at the beginning of the season, tomatoes, like most other crops, need nitrogen for the growth of stems and green mass. But from the moment of flowering to the beginning of ripening, the priorities change - potash, phosphorus and sulfur-containing fertilizers are needed.
Flavor with aroma also depends on the concentration of nutrients absorbed by the tomatoes. That is why I do not chase the quantity and carefully form the bushes into 1-2 stems, not allowing them to grow.
Thus, for each fruit there is a maximum of valuable elements and, accordingly, taste and smell.
In conclusion of the topic, I want to add that new and especially hybrid varieties of tomatoes are often disappointing in taste and aroma.
Scientists say that the point here is that these plants lack some important genes that they lost due to selection in favor of high yields and resistance to diseases. Therefore, gourmets are better off choosing old varieties.