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

Olericulture Hort 320 Lesson 19, Tomato Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA 99202 Phone: 509-477-2145 Fax: 509-477-2087 Email: jeremy.cowan@wsu.edu

Tomato The FUN fruit!

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

Cultivated tomato and its wild relative (L. pimpinellifolium)

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

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

Tomato Botany Several botanical varieties: lycopersicum garden tomato grandifolium potato-leafed tomato cerasiforme cherry tomato validum dwarf type 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 65-90F 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 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

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 Nematode northern/southern root-knot

Tomato Physiological problems Physiological Blossom end rot Catfacing

Late blight

Early blight

Damping off

Fusarium wilt

Bacterial wilt

Tomato spotted wilt

Tomato yellow leaf curl virus

Cucumber mosaic virus

Root-knot nematodes

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)

Blossom-end rot

Catfacing

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

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

Tomato hornworm

Tomato fruit worm

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

Tomato Storage Storage practices dependent on stage of ripening Mature green Fully red Susceptible to chilling injury Held 55-65 degrees, 85% RH, 2-3 weeks Ripening complete at 65-70 degrees 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 Consumer use

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

Tomato World Production and Use

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 Viral bacterial wilt (no control) 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 70-80 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

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

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

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 1 to 2 (indeterminate) or 3 or more (determinate) stems prior to fruit set Tied to stakes or trellises Lateral branches sometimes removed later

Staked tomatoes Florida weave system

Staked tomato field

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 dependent 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