Vegetable Crops PLSC 404 Lesson 16, Instructor: Stephen L. Love Aberdeen R & E Center P.O. Box 870 Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu Taxonomy Dicotyledon Family: Solanaceae Genus and species: Lycopersicon esculentum Related species: pepper, eggplant, ground cherry, nightshade 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 1
Botany Several botanical varieties: Commune common tomato Grandifolium potato-leafed tomato Validum dwarf type tomato Carasiforme cherry tomato Pyriforme pear tomato Botany and Morphology Technically a perennial grown as an annual Threevinetypes: Indeterminate sprawling, staggered ripening Semi-determinate intermediate response Determinate compact, uniform ripening Growth Characteristics Warm-season, tender crop Cannot withstand frost 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 2
Production Climate and soils Fruit set impacted by temperature Max day: >100 degrees 1-5days 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 Fruits maturation Fruit ripen 35-60 after anthesis 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 3
Disease Problems Fungal Late blight Early blight Pithium damping off Fusarium wilt Bacterial Bacterial wilt 4
Disease Problems Viral Tobacco mosaic spotted wilt leaf curl Cucumber mosaic virus Physiological Blossom end rot Nematode northern/southern root-knot 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) 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 5
Insect Control Non-organic Insecticides Organic Physical removal, approved insecticides, corn trap crop for fruit worm Storage Storage practices dependant on stage of ripening Mt 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 Use and importance Cultivated throughout the world Cultivated throughout the world Second in production and use (behind potato) Versatile vegetable, used in many ways Important source of lycopene and vitamin C 6
Consumer use Production supports two major markets Fresh Produced for table use Processed Canned whole, soups, sauces, purees, powdered, or pickled 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 World Production and Use Off-season production - major economic driver 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 7
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) Processing Production systems Modern intensive production in North America, Australia, Europe, Mediterranean Combined or cooperative market garden operations in Asia, South America, Malaysia Processing Propagation Direct seeded in modern intensive production 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 8
Processing 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 Variety Selection Strongly determinate Dark red color Small fruit size Thick-walled, high in pulp content Processing 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 9
Processing 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 Processing e 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 Production systems M d i t i d ti i d l d 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 10
Fresh Stand Establishment Transplanted Transplants produced din 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 Variety Selection Semi-determinate (early) or indeterminate Large, high quality fruit Large fruit size Suitable for shipping/handling Attractive, good flavor Fresh Variety Selection Market garden opportunities Market garden opportunities Heirloom varieties Unusual colors Unique culinary 11
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 Fresh 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 Harvest Harvested at various stages Mature green or breaker for shipping Pink or turning red for local markets Full red for home use 12
Fresh Harvest Harvested by hand Harvest timing dependent on market Sequential harvest Handled in boxes and cartons Shelf life dependant on ripeness Fresh 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 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 13