T/HVIA 03-2023 Active Group standards

\nT/HVIA 03-2023 Production Process for Flavorful Tomatoes in Greenhouse Facilities

T/HVIA 03-2023

Publish Date: 2023-12-18 Implement Date: 2023-12-18 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HVIA 03-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-12-18

Implement Date: 2023-12-18

Scope

Scope: The production procedures for taste-enhanced tomatoes in greenhouse facilities specify the basic conditions required by the facility cultivation model, seedling production, transplanting, field management, pest and disease control, harvesting, and other cultivation management techniques. It applies to the actual operation of soil-cultivated taste-enhanced tomatoes in greenhouse tents in the main tomato-producing areas of Hebei Province. Main technical content: 4. Site environment: The site environment should comply with the NY/T 391 Green Food Regulations. The soil in the park should be fertile, loose, rich in selenium and molybdenum, with strong water and fertilizer retention capacity. It should be able to irrigate when dry and drain when flooded. The pH value of the soil should be below 7.5. The crop rotation in spring and autumn should be carried out on plots planted with melons or solanaceous vegetables. 5. Planting methods: Three types of facilities including large, medium, and small plastic arched greenhouses and daylight greenhouses. 6. Variety selection: According to the needs of the spring and autumn cultivation model, select high-yield, large-fruited, taste-enhanced tomatoes suitable for both fruit and vegetable use, such as Ginobili, Shatian No.1, Hosiklai, and medium-sized taste-enhanced tomatoes. High-end tomato varieties with characteristics such as virus resistance, resistance to repeated planting, strong adaptability, suitable market acceptance, and high value, such as Sweet and Crispy No.1 and No.2, Jingcai No.6 and No.8. 7. Production procedures for taste-enhanced tomatoes in greenhouse facilities: - First step: Seedling production in seedling trays. Select 72-hole seedling trays in summer and 128-hole seedling trays in winter. - Second step: Substrate preparation. By volume, peat: vermiculite = 2:1, or peat: winter and spring preparation of substrate, adding 2 kg of balanced compound fertilizer per cubic meter. In summer,