Vegetable Crops – PLSC 451/551 Lesson 16, Tomato Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax:

Vegetable Crops – PLSC 451/551Lesson 16, Tomato

Instructor:Stephen L. LoveAberdeen R & E Center1693 S 2700 WAberdeen, ID 83210Phone: 397-4181 Fax: 397-4311Email: [email protected]

How do you fix a broken tomato?

How do you fix a broken tomato?

Tomato paste

Tomato

Taxonomy

Dicotyledon

Family: Solanaceae

Genus and species: Lycopersicon esculentum

Related species: pepper, eggplant, ground cherry, nightshade

Cultivated tomato and its wild relative (L. pimpinellifolium)

Tomato

Domestication

Originated in the Andean region of South America

First domesticated in Mexico – very ancient

Taken to Europe around 1544

Use delayed by poisonous reputation

Cultured in the U.S. around 1830

Most worldwide production began after 1850

Tomato

Botany

Several botanical varieties:

Commune – common tomato

Grandifolium – potato-leafed tomato

Validum – dwarf type tomato

Carasiforme – cherry tomato

Pyriforme – pear tomato

Tomato

Botany

Several botanical varieties:

Commune – common tomato

Grandifolium – potato-leafed tomato

Validum – dwarf type tomato

Carasiforme – cherry tomato

Pyriforme – pear tomato

Tomato

Botany

Several botanical varieties:

Commune – common tomato

Grandifolium – potato-leafed tomato

Validum – dwarf type tomato

Carasiforme – cherry tomato

Pyriforme – pear tomato

Tomato

Botany

Several botanical varieties:

Commune – common tomato

Grandifolium – potato-leafed tomato

Validum – dwarf type tomato

Carasiforme – cherry tomato

Pyriforme – pear tomato

Tomato

Botany

Several botanical varieties:

Commune – common tomato

Grandifolium – potato-leafed tomato

Validum – dwarf type tomato

Carasiforme – cherry tomato

Pyriforme – pear tomato

Tomato

Botany and Morphology

Technically a perennial grown as an annual

Three vine types:

Indeterminate – sprawling, staggered ripening

Semi-determinate – intermediate response

Determinate – compact, uniform ripening

Tomato

Growth Characteristics

Warm-season, tender crop

Cannot withstand frost

Minimal chilling injury (fruit at ripening)

Optimal growth in temperature range 65-90

Early maturity requires warm nights and high soil temperatures

Tomato

Production – Climate and soilsFruit set impacted by temperature

Max day: >100 degrees – 1-5 days before anthesisMax day: >100 degrees – 1-3 days following anthesisMin night: >80 degrees – 5 days before to 3 days after anthesisMin night: <50 degrees – prior to anthesis

Tomato

Fruits maturation

Fruit ripen 35-60 after anthesis

Color influenced by light and temperature

Optimum 70-85 degrees (no color >100)

Light accelerates and increases intensity

Accompanied by changes in composition

Tomato

Disease ProblemsFungal

Late blightEarly blightPithium damping offFusarium wilt

BacterialBacterial wilt

Tomato

Disease ProblemsViral Tobacco mosaic

Tomato spotted wiltTomato leaf curlCucumber mosaic virus

PhysiologicalBlossom—end rot

Nematodenorthern/southern root-knot

Late blight

Early blight

Damping off

Fusarium wilt

Bacterial wilt

Tomato spotted wilt

Tomato curl leaf virus

Cucumber mosaic virus

Root-knot nematodes

Blossom-end rot

Tomato

Disease Control (pathogens)Non-OrganicCertified seed, resistant varieties, sanitation, crop

rotation, proper irrigation, fungicides, soil fumigation, insecticides to control vectors

OrganicAvoidance (climates and soils with limited problems),

resistant varieties, long crop rotations (present extreme challenges in some environments)

Tomato

Disease Control – blossom-end rotCaused by calcium deficiency in the fruit

Associated with:Improper irrigationHigh air and soil temperaturesSoils low in calcium

Prevent with proper management, foliar calcium

Tomato hornworm

Tomato fruit worm

Tomato

Insect ControlNon-organic

Insecticides

OrganicPhysical removal, approved insecticides, corn trap crop for fruit worm

Tomato

Storage

Storage practices dependant on stage of ripening

Mature green

Susceptible to chilling injury

Held 55-65 degrees, 85% RH, 2-3 weeks

Ripening complete at 65-70 degrees

Fully red

45 –50 degrees, 90% RH, 4-6 days

Tomato

Use and importance

Cultivated throughout the world

Second in production and use (behind potato)

Versatile vegetable, used in many ways

Important source of lycopene and vitamin C

Tomato

Consumer use

Production supports two major marketsFresh

Produced for table useProcessed

Canned whole, soups, sauces, purees, powdered, or pickled

Tomato

World Production and Use

China now the largest producer

Dominates production of processing exports

US and Europe major users of fresh tomatoes

Mexico the largest exporter of fresh tomatoes

Turkey a major exporter into Europe

Tomato – World Production

Tomato

World Production and Use

Off-season production - major economic driver in developed countries

Tropical production is a critical income source

Primarily limited to highland regions and dry-season production

Tomato

World Production and Use

Tropical production is limited by four major disease problems:

Bacterial – bacterial wilt (no control)

Viral – tomato leaf curl

- tomato yellow leaf curl

- cucumber mosaic virus(vector control requires bi-weekly insecticide applications)

Processing Tomato

Production systems

Modern intensive production in North America, Australia, Europe, Mediterranean

Combined or cooperative market garden operations in Asia, South America, Malaysia

Processing Tomato

Propagation

Direct seeded in modern intensive production

Large acreage, high labor costs to transplant

Often transplanted in smaller market-garden operations in developed countries

Low labor costs

Processing Tomato

Direct Seeding

Planted into carefully prepared beds

Planted when day temps are 70-80 degrees

Precision seeded

Seed often pelletized or osmoconditioned

Seed usually treated with fungicide

Processing Tomato

Variety Selection

Strongly determinate

Dark red color

Small fruit size

Thick-walled, high in pulp content

Processing Tomato

Fruit Quality

Physical and chemical characteristics important

High solids (thick-walled, high in pulp)

High soluble solids (sugars)

Acceptably high acid content

High product viscosity

Processing Tomato

Harvest

Harvested by machine (cut and strip)

Usually harvested at pink to red stage

Once-over harvest

Immature fruits are exposed to ethylene

Handled in bulk

Processed within two days

Processing Tomatoe

Harvest

Harvested by machine (cut and strip)

Usually harvested at pink to red stage

Once-over harvest

Immature fruits are exposed to ethylene

Handled in bulk

Processed within two days

Fresh Tomato

Production systems

Modern intensive production in developed countries, associated export countries

Market garden production worldwide, valuable income item

Subsistence production widespread, important in 3rd world countries

Fresh Tomato

Stand Establishment

TransplantedTransplants produced in greenhouses (3-4 weeks

before needed)About 7 oz seed required per acre of productionTransplanted after all frost danger is pastTransplant shock minimized with irrigation or row covers

Fresh Tomato

Variety Selection

Semi-determinate (early) or indeterminate

Large, high quality fruit

Large fruit size

Suitable for shipping/handling

Attractive, good flavor

Fresh Tomato

Variety Selection

Market garden opportunities

Heirloom varieties

Unusual colors

Unique culinary

Tomato

Production – Staking and Pruning

Fresh market production is usually staked (both greenhouse and field production)

Pruned to 2 or 3 stems prior to fruit setTied to stakes or trellisesLateral branches sometimes removed later

Staked tomato field

Staked tomatoes – Florida weave system

Staked tomatoes – mesh trellis

Staked tomatoes – vertical string

Fresh Tomato

Fruit Quality

Appearance and flavor characteristics important

Attractive, uniform color

Juicy (thin fruit walls with abundant gel)

Minimal defect problems

Good flavor (high sugars, low acid)

Fresh Tomato

Harvest

Harvested at various stagesMature green or breaker for shippingPink or turning red for local marketsFull red for home use

Fresh Tomato

Harvest

Harvested by hand

Harvest timing dependent on market

Sequential harvest

Handled in boxes and cartons

Shelf life dependant on ripeness

Fresh Tomato

Greenhouse production

Important for winter or short-season production

Propagated with transplants

On raised beds or hydroponic culture

Requires adequate heating, cooling, ventilation

Requires vibration-assisted pollination

Pruning necessary for adequate size and production

Disease and insect management critical

Tomato

Greenhouse production

Important for winter or short-season production

Propagated with transplants

On raised beds or hydroponic culture

Requires adequate heating, cooling, ventilation

Requires assisted pollination by vibration

Pruning necessary for adequate size and production

Disease and insect management critical