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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
