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What Determines The Taste And Quality Of The Grown Crop
What Determines The Taste And Quality Of The Grown Crop

Video: What Determines The Taste And Quality Of The Grown Crop

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Video: GM Crops | Genetics | Biology | FuseSchool 2023, February

The two main factors affecting the taste of the general public

growing vegetables
growing vegetables

Alas, when we harvest and evaluate the results of our spring-summer labors, we are not always satisfied.

It seems that everything was done according to science: they planted on time, and watered and fertilized sometimes, and the carrots grew ugly and unsweetened, the beets were some kind of hard and also obviously not sugar, the cucumbers are tough, tasteless and ugly, the tomatoes are almost tasteless, the potatoes are getting dark, and the eggplants are bitter …

It turns out that it's not only about timely sowing and planting, not only about watering - there is too much that needs to be done in the complex for the vegetables to be successful and well kept. There are a lot of tricks here, let's talk about the most important of them.

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There can be two main reasons that your vegetables were born unpalatable and ugly. Firstly, low-quality seeds or seeds of the wrong variety, for example, different varieties of beets are very different in their sweetness, the sweetest is probably Egyptian flat. Also, the varieties of carrots, cucumbers, tomatoes, etc. differ greatly in taste. Therefore, the issue of choosing seeds should be taken with full attention. But this is a separate topic.

Secondly, improper agricultural techniques can become the reason for the appearance of low-quality vegetables. Let's dwell on this in more detail. But first, about the general ways to improve the taste of vegetables.

To make vegetables delicious

Potash fertilizers are of great importance for the formation of tasty vegetables. With their deficit, there is not only a sharp decline in the yield, but also a deterioration in its taste and other consumer properties. For example, potatoes grown in very low potassium soil crack easily when harvested and develop deep brown dents and cork-like patches under the skin. The beets are not poured at all, and the formed single specimens have a very mediocre taste. Such beets get sick during storage and become, in principle, inedible. Radish also forms single, very coarse and sharp-tasting roots, etc. etc.

Foliar dressing with complex fertilizers with microelements, for example, weak solutions of Kemira, can significantly improve the taste of vegetables. The fact is that plants that develop in conditions of a deficiency of some kind of nutrient do not give such tasty fruits, and several appropriate foliar dressings can improve the situation. The number of such foliar dressings depends on the specific vegetable, for example, for tomatoes it is best to carry out such dressings every 7-10 days, and it is enough to spray the potatoes 2-3 times.

An even greater effect in terms of improving taste is provided by the transition from conventional fertilizers to long-acting fertilizers - APION. The basic principle of operation of these fertilizers is to ensure the continuous supply of all the necessary nutrients to the plants, which ultimately leads to the formation of fruits with a high content of vitamins and sugar, and therefore more tasty.

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A good effect is obtained by using the preparation "Baikal-EM1" (watering it 1-2-3 times with a solution of plants under the root), which increases the content of vitamins and carotene in fruits, which means that it also improves their taste.

The use of humates (humic fertilizers and humic preparations) can also improve the quality of products - vegetables will become more tasty, healthy and more beautiful. They will contain more biologically active nutrients that are beneficial to humans, and the content of harmful impurities will decrease. In addition, these vegetables will keep better.

And the last important point: you need to harvest on time, for example, ripe potatoes are tastier than unripe ones. Carrots and beets also become sweet at the end of the growing season, while radishes, cucumbers and eggplants, on the contrary, should not be overdosed in any case. At the same time, tomatoes ripened on the bushes in a natural way turn out to be much tastier than those fruits that were harvested green. In general, each plant has its own laws.


Why do the ovaries rot?

When watering with cold water (below 22 … 25 ° С), mass decay of young ovaries and suspension of plant development are inevitable.

Why are zucchini rough and tasteless?

These are, in fact, all ripe zucchini. Therefore, it is better to use young ovaries 15-25 cm long. In addition, this moment is also determined by the characteristics of the variety - in general, after storage, zucchini of a number of varieties can only be cut with an ax (the knife will not take).

Why are the fruits not stored?

Perhaps you just planted the wrong variety of zucchini - each variety has its own shelf life. In general, zucchini zucchini keeps much better than regular zucchini.

In order for the zucchini to be stored for a long time, it is important not so much to grow large fruits as to allow them to ripen - to acquire the color, shape and woody bark typical of the variety, which cannot be pressed with a fingernail.


growing vegetables
growing vegetables

Why do eggplant fruits grow small?

The main reasons for the appearance of small fruits of eggplant:

- a small (less than 8%) percentage of humus content, and as a result, poor plant nutrition;

- heavy texture of the soil, in which the roots of eggplant suffocate in the literal sense of the word;

- irregular watering, allowing drying out of the surface layer and roots located too close to the surface;

- poor illumination of both plants in general and their inflorescences;

- Poor quality pollination of flowers due to unfavorable weather conditions.

Why are the fruits bitter?

The younger the fruits, the tastier and more tender they are. If the fruit begins to lose its original shine, it means that it is overripe. When overripe, the taste deteriorates significantly.


growing vegetables
growing vegetables

The appearance of ugly tubers

Potatoes are very picky about soil fertility. In terms of nutrient removal, only a few vegetable crops can compete with it, except cucumbers and cauliflower. Heavy, floating clay soils, in which small ugly tubers are formed with a lack of air, are not very suitable for it. At the same time, in air-permeable fertile soils, the provision of tubers with air and moisture is significantly improved, and therefore there are practically no ugly tubers.

But alas, this is not the only reason for the appearance of freaks in the potato family.

Frequent changes in temperature during the growing season of plants also lead to uneven growth of tubers, which acquire an ugly shape.

There is one more and very significant - the defeat of potatoes by viral and fungal diseases. Signs of these diseases: curling and wrinkling of leaves, a change in their color from green to yellowish-green, lagging of plants in growth, sometimes, their death, the formation of a small number of small and ugly tubers. Among all this set of diseases, the ugliness of tubers is primarily caused by the defeat of plants by fungi of the Solarium species, which automatically leads to ugly growths of tubers, the appearance of tuberous growths on the lower part of the stem and stolons, which contain small cavities filled with spores.

And, in addition, it must be remembered that in no case should ugly tubers and tubers with signs of degeneration be used on seeds. Otherwise, the harvest can no longer be harvested.

Why aren't all potatoes tasty?

The taste of potatoes depends not only on the variety, although it, of course, matters. Delicious potatoes are obtained only if the plants have good conditions for growth and development. Nutrition is also of great importance. If there is a deficiency in the soil of any elements, tasty potatoes cannot be grown. However, in no case should fresh manure be applied under the potatoes, because the quality of grown tubers deteriorates greatly: they become watery and tasteless.

No matter how important fertilizers are, their surplus affects the taste in an extremely negative way. For example, an excess of nitrogen fertilizers negatively affects not only the yield, but also the taste of the tubers: such tubers contain less starch and therefore are less tasty.

Pre-sowing treatment of tubers with "Bulba", on the contrary, provides an increase in starch and vitamins in the grown potatoes.

Potash fertilizers are of great importance. With their deficit, there is not only a sharp decline in the yield of potatoes, but also a deterioration in its taste and other consumer properties. Potassium in fertilizers used for potatoes should only be used in the form of potassium sulfate, not potassium chloride. the taste of the tubers in this case is improved, and the starch content in the tubers is much higher.

Treatment (double spraying is quite enough) with the drug "Two Harvest" that has appeared on the market also improves the taste of tubers.

And the last important point. You need to take care of the full ripening of the potatoes. Ripe tubers become much tastier. In the Urals, in order to get ripe potatoes, you have to limit yourself to only early and medium-early varieties and additionally cut the tops two weeks before harvesting, so that at least in this not entirely natural way, to accelerate the ripening of potatoes.

Why do depressed spots resembling ulcers appear on potato roots? This is evidence that the potato is affected by a fungal disease, scab. It develops to a large extent when potatoes are permanently grown on limed soils, as well as when fresh manure is applied directly when planting tubers. The pathogen remains in the soil for 6-7 years.

To get rid of scab, potatoes should be placed in a crop rotation no more than 6 years later in the same place. Planting should be carried out only with healthy, preheated and germinated tubers.

Why do potatoes crack?

Potatoes grown in very low potassium soil crack easily when harvested and become covered with deep brown dents and cork-like patches under the skin. In addition, cracking of potatoes can be the result of irregular watering.

Read part 2. Why do tomatoes crack, cucumbers grow bitter, and beets - with a beard →

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