How to speed up the ripening of the crop: tips

First, you need to cover open plantings with dark non-woven materials that attract heat. Secondly, regularly spray vegetables with biologically active stimulant substances. But you can apply methods and easier.

We process white cabbage with vitamin growth regulators, for example, novosil and gibbersib. The drugs will accelerate maturation without the slightest side effects. We lift up all the horizontally located leaves and tie them into a loose bundle or put a ring of milk bags cut across them on them. This way, nutrients from the leaves quickly get into the head of cabbage.

We apply drying – we take moisture from the leaves. We spray the bushes 15 days before harvesting with a solution of copper sulfate (50 g per 10 liters of water). The tops dries up, moisture from it gradually goes into the tubers. For the same purposes, you can treat the bushes with magnesium chlorate (200 g per 10 liters of water) or a strong infusion of superphosphate (suspension). Pour 2 kg of superphosphate into a bucket, fill it with water and stir for 1-2 hours. Let the mixture settle for a day and drain the solution without sediment into another bucket. We spend 5-10 liters per one hundred square meters. This technique is especially useful on peatlands and in lowlands during rainy summers. Plants are sprayed at noon or in the evening, when the dew dries up and the bushes wilt slightly.

We do not water it for 10-14 days, and if it rains, cover the bed with transparent plastic wrap. Dried onions are more likely to ripen and not rot. We shake off the soil from the bulbs so that they are three-quarters in the air, where it is much warmer than in the ground.

With an excess of moisture, the root crop can burst along. To prevent this from happening, we cut off the tops, leaving the “tails” without leaves 5-6 cm long. So the roots are more likely to reach readiness and not crack.

This vegetable loves to bury itself in the ground. We spread the lashes, remove them from the supports and lay them on the ground, removing the lower leaves and sprinkling the bare stems with soil. This is how new young roots appear, which nourish the plant and fruits more strongly.

We put a thin copper wire on the stem at a height of 2,5–3 cm from the soil surface, slightly pressing it into the skin. We fix the banner. Nutrients begin to flow only to the fruit, which reduces the ripening period by 10 days. And vegetables turn out to be sweeter, brighter, healthier. A heat-loving vegetable will be grateful for regular watering with water at room temperature. Peppers love shallow loosening to a depth of 5–7 cm and love to ripen indoors, collected from the bush with the stalk.

We remove all the brushes with buds that will not have time to bear full fruit anyway. We pinch the tops of the tomatoes after the fourth brush. We spray the brushes with only the set fruit with a superphosphate extract: 2,5 tbsp. l. superphosphate (50 g) pour 1 liter of hot water, insist for a day, separate from the sediment. We cover the tomatoes with foil overnight, and remove it during the day. Turn the shoots so that the fruits are illuminated by the sun, we put props for the fruits. You can pour them under the root with a solution of pharmaceutical iodine (3-4 drops per 10 liters of water). Or with a solution – for 10 liters of water – 20 drops of iodine and 1 liter of fermented milk whey. We water them once a week (2 liters of water per bush). With a syringe, inject 0,5 ml of vodka into the center of each vegetable hanging on a branch. At the same time, the taste of tomatoes does not change, but they ripen 2 weeks earlier. We pierce large, long-time not reddening tomatoes with a toothpick near the stalk by 2-3 mm in several places. The puncture holes quickly become weathered and invisible, and the fruits ripen at an accelerated pace. Such fruits are not stored, they are eaten immediately. The daily collection of dying “oldies” will also speed up the maturation process.