Solanaceous Vegetables

1. Solanaceous Vegetables Objective: Give a general overview of growing tips, variation in types, and characteristics of tomatoes, peppers, and eggplant.

2. Varieties and Types of Fruit • Hundreds of varieties are available to the home gardener that range in terms of: • Size • From Currant to Goliath • Shape • Grape, Pear, Plum, Tangerine, Peach • Color • Red, Yellow, Orange, Pink, Purple, Black, Green

3. Types continued… • Vining Habit • _____________________ - Plants grow vegetatively up to a point, then they enter the reproductive phase of growth • _____________________ - Plants continue to grow vegetatively after reaching the reproductive phase • Requires support with cages or stakes • Days to maturity • From 65-90 days

4. Growing Tips • Plant transplants out after the last chance for frost • _________________is popular and easy way to support • Supported plants will produce more and healthier fruit • Remove low-lying ________________ (suckers) • Fertilize at transplanting and then again at fruit set • High amounts of N and K are required • Too much fertilizer before fruit set will deter fruiting

5. Common Problems • Fruit _____________ • Caused by fluctuations in soil moisture • Blossom End Rot • Calcium deficiency • Sun Scald • Lack of protective foliage exposes fruit to intense sunlight causing a burn • Tomato _________________ Soil moisture fluctuations = Cracked tomatoes Blossom end rot 

6. Characteristics • Tomatoes are a climacteric fruit • Fruit will continue to _______________after harvest • Factor that allows for unripened fruit to be shipped from long distances • Tomatoes contain lycopene • A non-nutritive phytochemical (carotenoid) that contains disease-preventing compounds • Storing tomatoes in the refrigerator will _____________ affect the texture and taste • Only store in refrigerator when decomposition is imminent!

7. Capsaicin Oil • ______________ soluble alkaloid compound that concentrates in seeds and placenta of the fruit • Only foods that absorb fat will relieve the intensity of hot peppers • Bread, cheese, rice, milk • Oil content increases and becomes concentrated with hot and dry weather conditions • Level of heat also depends on pepper variety and level of _________________

8. Scoville Units • Method of measuring heat of capsaicin oil by diluting oil from a pepper variety with drops of water • The number of drops of water it takes to dilute the heat to an ___________________ level

9. Growing Tips • Similar cultural guidelines as tomatoes • Harvest by ______________ off stems or carefully bending stems toward the direction they curve • Greater production will result if peppers are harvested as they ___________

10. Characteristics • Capsaicin is an _________________ and anti-_______________ • Thought to be beneficial for blood circulation and the curing of diseases • Peppers are very high in vitamin C and vitamin A • Some hot types have more vitamin C than citrus fruits • Fruit should be ___________, firm, and brightly colored • Store fruit in the refrigerator for best preservation • Peppers change color and intensify their taste characteristics as they ripen • Bells sweeten and turn from green to red, orange, yellow • Hot peppers get hotter and turn from green to red

11. Eggplant (Aubergine) • Originated from ______________ • Large, dark purple to white fruit that require very hot temperatures, well-drained soil, and high fertility • Unlike tomatoes and peppers, effective in taking up organic form of N (NH4) • Fruit continuously produced throughout growing season • If plants are _____________ back and season is long enough, can obtain a second crop

12. Tomatillo (Husk Tomatoes) • Originated in ____________ • Small tomato-like fruit born in a husk • Harvested immature • Have a tart, citric taste and an apple-like texture • Used in • Salsa Verde • Cevíche