1. 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

2. How do you fix a broken tomato?

3. 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

14. 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

15. 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

16. 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

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

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

22. Late blight

23. Early blight

24. Damping off

25. Fusarium wilt

26. Bacterial wilt

27. Tomato spotted wilt

28. Tomato curl leaf virus

29. Cucumber mosaic virus

30. Root-knot nematodes

31. Blossom-end rot

32. 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)

33. 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

34. Tomato hornworm

35. Tomato fruit worm

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

37. 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

39. 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

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

41. 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

42. Tomato – World Production

43. 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

44. 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)

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

46. 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

47. 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

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

49. 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

50. 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

51. 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

52. 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

53. 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

54. Fresh Tomato Variety Selection Semi-determinate (early) or indeterminate Large, high quality fruit Large fruit size Suitable for shipping/handling Attractive, good flavor

55. Fresh Tomato Variety Selection Market garden opportunities Heirloom varieties Unusual colors Unique culinary

56. 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

57. Staked tomato field

58. Staked tomatoes – Florida weave system

59. Staked tomatoes – mesh trellis

60. Staked tomatoes – vertical string

61. 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)

62. 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

63. Fresh Tomato Harvest Harvested by hand Harvest timing dependent on market Sequential harvest Handled in boxes and cartons Shelf life dependant on ripeness

64. 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

65. 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