Reddening method for green tomatoes

This video presents the reddening method for green tomatoes. Once tomatoes develop into firm green fruits, immerse the whole fruits in the prepared reddening agent solution for a short period. This adjusts the natural growth rhythm of the fruits and greatly shortens the color-turning and maturation period. Formulated with ethephon and bioactive components, the special reddening agent can quickly penetrate into the pulp after soaking. It activates the fruit’s color conversion mechanism, accelerates the fading of green skin tone, promotes the rapid production of lycopene, and achieves even coloring on the fruit surface. This treatment gathers scattered nutrients of the plant to focus on fruit development and maturation. It effectively improves common problems including slow natural coloring, uneven coloration and green shoulders. It reduces late-stage fruit rot and inconsistent ripening, and significantly enhances the overall commercial appearance and quality of tomatoes.