Технологическая карта выращивания bravura strawberry в кокосовом субстрате

1. Preparation and Planting of Seedlings

Длительность этапа:5 дней

* Preparation of coconut substrate. The preparation of coconut mats begins with soaking them in a solution of calcium nitrate or a standard working nutrient solution. After the mat has been fully soaked, stop the solution supply for 12 hours. During this time, salts in the coconut substrate will start to dissolve. This helps improve the quality of the subsequent washing. After the mats saturated with working solution or calcium nitrate solution have soaked for 12 hours, they should be washed. A standard nutrient solution with EC 1.5 mS/cm pH 5.5 should be used for washing. When washing the substrate, the EC level in the mat should be checked every 2-3 irrigations. Stop washing when the EC in the mat reaches 2.5 mS/cm.
* Planting of seedlings. The prepared seedlings are planted in mats, with an optimal planting density of 8-12 plants per 1 m². When planting, care should be taken not to bend the roots (if necessary, trim root tips) and to place the root collar level with the substrate to avoid rotting.
* Application of bio-fungicides. To prevent root rot, apply products based on Bacillus subtilis to the root area with drip irrigation after planting and subsequently every 25-30 days.
* Irrigation. Nutrient solution supply is conducted through drip irrigation.

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2. Rooting, Beginning of Flowering, and Plant Care

Длительность этапа:50 дней

* Irrigation. The solution is supplied through drip irrigation.
* Plant formation. In the early stages of cultivation, remove runners and the first flower stalks so that the plants direct their energies towards rooting and developing vegetative mass.
* Pollination. For better pollination, it is best to use bumblebees. It is important to maintain optimal temperature (no higher than 25°C) and humidity (no higher than 70%), as deviations can disrupt the pollination process and deform the fruits.
* Treatment with bio-fungicides. To prevent powdery mildew, gray mold, and spots, spray the plants with products based on Trichoderma harzianum and Bacillus subtilis every 25-30 days.
* Foliar feeding. Spray with boric acid at a concentration of 0.05-0.1% before flowering begins.
* Installation of sticky traps. Use traps with yellow, blue, and black surfaces coated with special entomological glue. Replace traps as needed (every 5-8 weeks).

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3. Fruit Bearing

Длительность этапа:180 дней

* Irrigation. The solution is supplied through drip irrigation.
* Harvesting. Strawberries should be harvested daily, and during periods of higher temperatures and bright lighting – twice a day. When harvesting, be sure to leave the calyx attached to the fruit. The harvest of NDS varieties is collected 3-4 times a season, depending on conditions and strawberry variety. Berries are packed in special plastic or cardboard containers with ventilation holes for air circulation.
* Plant formation. During cultivation, it is necessary to regularly remove old and large leaves. It is best to do this every 2 weeks, removing no more than 2 leaves from the plant.
* Treatment with bio-fungicides. To prevent powdery mildew, gray mold, and spots, spray the plants with products based on Trichoderma harzianum and Bacillus subtilis every 25-30 days.

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4. Preparation for a New Growing Cycle

Длительность этапа:14 дней

* Greenhouse Cleaning. Remove all plant residues (leaves, stems, roots) to prevent the spread of diseases.
* Greenhouse Disinfection. Disinfect the surfaces of the greenhouse using safe disinfecting solutions aimed at destroying pathogens and pests.
* Cleaning and Disinfection of Equipment. Wash and disinfect all tools, shelves, containers, and instruments used in cultivation.
* Check and Adjust Heating and Ventilation Systems.
* Check and Maintain Lighting Systems.
* Check Drippers and Irrigation Systems. Clean water supply systems, drippers, and hoses to prevent clogs and infections.

5. Storage after Harvest

Длительность этапа:10 дней

The optimal storage temperature is 0–2 °C. At this temperature, the metabolism processes of the berries slow down, helping to maintain freshness for up to 7–10 days.

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