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Vegetable Crops – PLSC 451/551 Lesson 16, Tomato

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: 397-4311 Email: slove@uidaho.edu. How do you fix a broken tomato?. How do you fix a broken tomato? Tomato paste. Tomato.

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Vegetable Crops – PLSC 451/551 Lesson 16, Tomato

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  1. Vegetable Crops – PLSC 451/551Lesson 16, Tomato Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu

  2. How do you fix a broken tomato?

  3. How do you fix a broken tomato? Tomato paste

  4. Tomato Taxonomy Dicotyledon Family: Solanaceae Genus and species: Lycopersicon esculentum Related species: pepper, eggplant, ground cherry, nightshade

  5. Cultivated tomato and its wild relative (L. pimpinellifolium)

  6. 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

  7. Tomato Botany Several botanical varieties: Commune – common tomato Grandifolium – potato-leafed tomato Validum – dwarf type tomato Carasiforme – cherry tomato Pyriforme – pear tomato

  8. Tomato Botany Several botanical varieties: Commune – common tomato Grandifolium – potato-leafed tomato Validum – dwarf type tomato Carasiforme – cherry tomato Pyriforme – pear tomato

  9. Tomato Botany Several botanical varieties: Commune – common tomato Grandifolium – potato-leafed tomato Validum – dwarf type tomato Carasiforme – cherry tomato Pyriforme – pear tomato

  10. Tomato Botany Several botanical varieties: Commune – common tomato Grandifolium – potato-leafed tomato Validum – dwarf type tomato Carasiforme – cherry tomato Pyriforme – pear tomato

  11. Tomato Botany Several botanical varieties: Commune – common tomato Grandifolium – potato-leafed tomato Validum – dwarf type tomato Carasiforme – cherry tomato Pyriforme – pear tomato

  12. 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

  13. 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

  14. 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

  15. 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

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

  17. Tomato Disease Problems Viral Tobacco mosaic Tomato spotted wilt Tomato leaf curl Cucumber mosaic virus Physiological Blossom—end rot Nematode northern/southern root-knot

  18. Late blight

  19. Early blight

  20. Damping off

  21. Fusarium wilt

  22. Bacterial wilt

  23. Tomato spotted wilt

  24. Tomato curl leaf virus

  25. Cucumber mosaic virus

  26. Root-knot nematodes

  27. Blossom-end rot

  28. 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)

  29. 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

  30. Tomato hornworm

  31. Tomato fruit worm

  32. Tomato Insect Control Non-organic Insecticides Organic Physical removal, approved insecticides, corn trap crop for fruit worm

  33. 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

  34. 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

  35. Tomato Consumer use Production supports two major markets Fresh Produced for table use Processed Canned whole, soups, sauces, purees, powdered, or pickled

  36. 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

  37. Tomato – World Production

  38. 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

  39. 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)

  40. Processing Tomato Production systems Modern intensive production in North America, Australia, Europe, Mediterranean Combined or cooperative market garden operations in Asia, South America, Malaysia

  41. 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

  42. 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

  43. Processing Tomato Variety Selection Strongly determinate Dark red color Small fruit size Thick-walled, high in pulp content

  44. 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

  45. 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

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