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

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 Early maturity requires warm nights and high soil temperatures

Tomato Production – Climate and soils Fruit set impacted by temperature Max day: >100 degrees – 1-5 days before anthesis Max day: >100 degrees – 1-3 days following anthesis Min night: >80 degrees – 5 days before to 3 days after anthesis Min night: <50 degrees – prior to anthesis

Tomato Fruits maturation Fruit ripen after anthesis Color influenced by light and temperature Optimum degrees (no color >100) Light accelerates and increases intensity Accompanied by changes in composition

Tomato Disease Problems Fungal Late blight Early blight Pithium damping off Fusarium wilt Bacterial Bacterial wilt

Tomato Disease Problems Viral Tobacco mosaic Tomato spotted wilt Tomato leaf curl Cucumber mosaic virus Physiological Blossom—end rot Nematode northern/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-Organic Certified seed, resistant varieties, sanitation, crop rotation, proper irrigation, fungicides, soil fumigation, insecticides to control vectors Organic Avoidance (climates and soils with limited problems), resistant varieties, long crop rotations (present extreme challenges in some environments)

Tomato Disease Control – blossom-end rot Caused by calcium deficiency in the fruit Associated with: Improper irrigation High air and soil temperatures Soils low in calcium Prevent with proper management, foliar calcium

Tomato hornworm

Tomato fruit worm

Tomato Insect Control Non-organic Insecticides Organic Physical 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 degrees, 85% RH, 2-3 weeks Ripening complete at 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 markets Fresh Produced for table use Processed 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 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 3 rd world countries

Fresh Tomato Stand Establishment Transplanted Transplants produced in greenhouses (3-4 weeks before needed) About 7 oz seed required per acre of production Transplanted after all frost danger is past Transplant 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 set Tied to stakes or trellises Lateral 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 stages Mature green or breaker for shipping Pink or turning red for local markets Full 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