Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA Phone: Fax:

Transcription

1 Olericulture Hort 320 Lesson 19, Tomato Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA Phone: Fax:

2 Tomato The FUN fruit!

3 Tomato Taxonomy Dicotyledon Family: Solanaceae Genus & species: Solanum lycopersicum L. Related species: Potato, chili pepper, eggplant, tobacco, petunia, tomatillo, cape gooseberries, nightshade

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

5 Tomato Domestication Originated in the Andean region of South America First domesticated in Mexico by 500 BC Taken to Europe around 1544 Use delayed by poisonous reputation Cultured in the U.S. as early as 1710 Most worldwide production began after 1850

6 Tomato U.S. tomato history William Salmon reported seeing tomatoes growing in South Carolina in 1710 Tomato included in calendars in 1764 Thomas Jefferson was a fan and grew tomatoes at Monticello Alexander Livingston bred the first U.S. cultivar in 1870 the Paragon

7 Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type tomato pyriforme pear tomato

8 Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type tomato pyriforme pear tomato

9 Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type tomato pyriforme pear tomato

10 Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type tomato pyriforme pear tomato

11 Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type 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

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14 Tomato Growth Characteristics Warm-season, tender crop Cannot withstand frost Minimal chilling injury (fruit at ripening) Optimal growth in temperature range 65-90F 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 after anthesis Color influenced by light and temperature Optimum degrees (no color >100) Light accelerates and increases intensity Accompanied by changes in composition

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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 Nematode northern/southern root-knot

22 Tomato Physiological problems Physiological Blossom end rot Catfacing

23 Late blight

24 Early blight

25 Damping off

26 Fusarium wilt

27 Bacterial wilt

28 Tomato spotted wilt

29 Tomato yellow leaf curl virus

30 Cucumber mosaic virus

31 Root-knot nematodes

32 Tomato Disease Control (pathogens) Conventional 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 Blossom-end rot

34 Catfacing

35 Tomato Blossom-end rot control Caused by localized calcium deficiency in the fruit Associated with: Improper irrigation or fertilization High air and soil temperatures Soils low in calcium Prevent with proper management, foliar calcium

36 Tomato Catfacing control Caused by night-time lows <50 o F during anthesis Protect plants from cool night temperatures: Row cover Tunnels or cold frames

37 Tomato hornworm

38 Tomato fruit worm

39 Tomato Insect Control Conventional Insecticides Organic Physical removal, approved insecticides, corn trap crop for fruit worm

40 Tomato Storage Storage practices dependent on stage of ripening Mature green Fully red Susceptible to chilling injury Held degrees, 85% RH, 2-3 weeks Ripening complete at degrees degrees, 90% RH, 4-6 days

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42 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

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

44 Tomato Consumer use

45 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

46 Tomato

47 Tomato World Production and Use

48 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

49 Tomato World Production and Use Tropical production is limited by four major disease problems: Bacterial Viral bacterial wilt (no control) tomato leaf curl tomato yellow leaf curl cucumber mosaic virus (vector control requires bi-weekly insecticide applications)

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

51 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

52 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

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

54 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

55 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

56 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 developing countries

57 Fresh Tomato Transplants 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

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

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

60 Tomato Production Staking and Pruning Fresh market production is usually staked (both greenhouse and field production) Pruned to 1 to 2 (indeterminate) or 3 or more (determinate) stems prior to fruit set Tied to stakes or trellises Lateral branches sometimes removed later

61 Staked tomatoes Florida weave system

62 Staked tomato field

63 Staked tomatoes mesh trellis

64 Staked tomatoes vertical string

65 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)

66 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

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

68 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