At low temperature, the fruit ripens 45 to 50 days after flowering. If the temperature is high, it matures about 40 days after flowering. The fruit can be divided into four periods during the ripening process, namely the green ripening stage, the discoloration stage, the ripening stage and the ripening stage (also known as the soft ripening stage). If harvested during the green season, the fruit is hard and suitable for storage or transport over long distances, but the sugar content is low and the flavor is poor. The standard for harvesting is generally “reddishâ€, which means that when the top of the fruit begins to turn red (a discoloration period), it is harvested. This aspect is conducive to storage and transportation on the one hand and beneficial to the development of later fruits on the other hand.
T8-T5 Adaptor
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