Tomatoes

Tomatoes are economically important because they are a versatile vegetable that
can be eaten fresh or processed, and they are high in nutrients. They are also used
in many industries, including food processing, biotechnology, and pharmaceuticals.
People use tomato for cancer prevention, diabetes, high blood pressure, heart
disease, osteoarthritis, and many other conditions, The red color of tomatoes is due
to the presence of lycopene, a natural pigment and antioxidant.
Economic importance
 Income generation: Tomato cultivation can generate income for households
and create jobs.
 Food security: Tomatoes are a key crop in the fight against food insecurity.
 Poverty reduction: Tomato cultivation can help reduce poverty in many
regions.
 Climate change resilience: Tomato cultivation can help populations adapt to
climate change by increasing food security.
The optimum temperature for tomato plants is between 18°C and 27°C
(65°F and 80°F), while the ideal soil pH for tomatoes is between 6.0 and
6.5, leaning slightly acidic.
Tomato is originated in Peru of South America and name of crop came from the
Aztec word “Tomato.Tomato is a true diploid with 2n=24. Plant is annual with
herbaceous prostrate stem having determinate or indeterminate growth habit. In the
determinate growth, terminal bud ends in a floral bud and further growth in arrested
resulting in dwarf and bushy stature. In indeterminate growth, terminal bud is a leafy
bud and terminal and lateral buds continue to grow and there are less production of
flowers and fruits on mains tem.
Determinate tomatoes are smaller and bush-like, while indeterminate tomatoes are
vine-like and can grow much taller.
1.Size:
 Determinate: Grow to a set height, usually between 3–4 ft
 Indeterminate: Can grow up to 10–12 ft tall
2.Growth habit:
 Determinate: Grow like a bush
 Indeterminate: Grow like a vine
3.Fruit production:
 Determinate: Produce a large crop for a short time, then productivity slows
 Indeterminate: Produce tomatoes throughout the summer until the first frost
4.Harvesting:
 Determinate
5.Synchronized flower and fruit production makes mechanical harvesting easier
 Indeterminate
Continuous flower and fruit formation makes them better for fresh market production
6.Maintenance:
 Determinate: More manageable and require less maintenance
7.Uses:
 Determinate: Good for canning, small gardens, and container gardening
 Indeterminate: Good for fresh market production
Examples:
 Determinate: Roma, Rutgers, and grape tomatoes
 Indeterminate: Cherry, champion, and early girl tomatoes

Plant growth regulators

Plant growth regulators are beneficial for early yield, increased fruit set at extreme
temperatures and to impart resistance to viral diseases. However, their effect is not
seen consistent and varied with genotype, climate, location etc. Some of the growth
regulators found useful in tomato production are :

Growth
Mode and time of application
Purpose regulator

High yield GA (5-25 ppm) Seed treatment

GA (10 ppm) Foliar spray

NAA (1000 -
ppm)

24 D (5 ppm) -

Increased fruit set NAA (0.1 ppm) Seedling soaking for 24 hours

Increased fruit set IAA (50 ppm) -

In summer Borax (1.0%) -

For increasing fruit set at low PCPA 50-100 Foliar spray at flower cluster
temperature ppm

Ripening of fruits Ethrel 1000 Whole plant spray at the initiation

ppm of ripening.

Harvesting
Crop starts yielding by 70 days after planting. Usually fruits are harvested with hand
by a gentle twist so that the stalk is retained on plant. Intervals of harvests depend
on season and it is twice in a week during summer and weekly during winter and
rainy days. Harvesting maturity depends on the purpose whether for fresh market,
processing, long distance transport etc. Following maturity standards are recognized
in tomato:
  Mature green:Fruits fully grown, fruit colour changes from green to yellowish
and cavity filled with seeds surrounded by gelly like substance. Harvested for
long distance market.
 Turning or breaker stage: Fruits firm, 1/4th portion of fruit changes to pink in
colour, but the shoulder still yellowish green. Harvested for long distance
market.
 Pink stage: 3/4th of whole fruit surface turns pink colour. Harvested for local
market.
 Light red: Entire fruit surface is red or pink but the flesh is firm. Harvested for
local market.
 Red ripe or hand ripe: Fully ripened and coloured. Flesh becomes soft.
Harvested for processing and for seed extractio

When selecting tomatoes for processing, key quality standards

include: firmness, consistent color (deep red), minimal blemishes, proper maturity
level, freedom from defects like worms or stem damage, high soluble solids content,
and appropriate size and shape depending on the desired processed product; all of
which are usually assessed through visual inspection and electronic color
measurement to ensure a consistent quality in the final product like tomato paste,
sauce, or juice.

Physiological disorders
1.Fruit cracking
Fruit cracking is caused both by genetic and environmental factors. Following four
types of cracking are noticed tomato.

 Radial Cracking:Usually seen at ripe stage and crack radiate from pedicel end
to stylar end.
 Concentric cracking:Seen around shoulder of fruit even at green stage.
 Cuticular: Seen on outer skin of fruit.
 Burst:Burst occurs at certain points on shoulder of fruit.

Radial and concentric cracking are more common of which, former is more
damaging. A long spell of drought followed by sudden heavy irrigation may cause
cracking. Wide variation in day and night
temperatures and high humidity also cause fruit
cracking..
2.Blossom red rot
Water soaked spots of one cm or more appear at point of attachment of petals and
effected portion becomes sunken, leathery and dark coloured. This is mainly due to
reduced soil moisture supply and high rate of respiration at the time of fruit
development. Deficiency of calcium also causes this disorder. Balanced irrigation,
cultural practices to conserve soil moisture and spraying of 0.5% calcium chloride at
fruit development stage are recommended for control of blossom end rot.

Sun scald
Due to extreme heat, tissues on exposed fruit develop a blistered appearance
leading to sunken areas, which have a light or grey colour on green fruit and yellow
colour on red fruit. In varieties with heavy foliage, fruits are shaded and incidence of
sun scald is less.

4.Puffiness- in tomatoes is a physiological disorder that occurs when the fruit is

hollow inside but the outer wall is normal. It can be caused by a number of factors,
including:
 Temperature: Extreme high or low temperatures during fruit set can interfere
with pollination
 Fertilization: Excessive nitrogen fertilization can cause puffiness
 Rain: Heavy rains can interfere with pollination
 Light: Low light levels can cause puffiness
 Pollination: Poor pollen viability or inadequate pollination can cause puffiness
 Seed development: Incomplete seed development can cause puffiness

Watermelon
Planting
. Methods of Planting
Before sowing seeds are soaked in luke warm water for 12 hours. The water is
drained out and the seeds are kept overnight in a wet gunny bag. This treatment
increases the germination percentage. Normally 1.5-2.0 kg of seeds are required for
planting one hectare area. Various system of sowing has been adopted
depending on the season and system of cultivation.
1. Furrow method
In this method, furrows are opened at a distance of 2-3 m apart. Sowing is done on
either sides of furrows and the vines are allowed to trail on the ground. 3-4 seeds are
dibbled at a distance of 60-90 cm along the furrow.
2.Pit method
In case of pit method, pits of size 60 x 60 x 60 cm are dug at spacing of 2-3.5 x 0.6-
1.2 m and filled with FYM and soil in equal proportions. Four seeds per pit are sown
and finally two to three healthy vines are retained.
3.Hill method
In case of planting in river beds pits of size 30 x 30 x 30 cm are dug at a distance of
1-1.5 m. The pits are filled with equal quantities of soil and FYM. the soil is piled up
in the form of a hill and two seeds are planted on each hill.
Harvesting stage of watermelon
Watermelons are ready to harvest when they are fully ripe, which is usually 75–100
days after sowing. You can tell if a watermelon is ripe by looking at the tendril, the
rind, and the sound it makes when you thump it.
Tendril
 The curly tendril that connects the stem to the fruit will dry out and turn brown
Rind
 The rind will change color from glossy to matte
 The rind will become hard and difficult to penetrate with your fingernail
 The blossom end will soften
Thumping
 A ripe watermelon will make a dull sound when you thump it, while an unripe
watermelon will make a metallic sound
You can harvest watermelons by cutting them from the vine with a knife, leaving 2–3
cm of the stem. It's best to harvest watermelons in the morning or at dusk.
When to harvest
 The exact time to harvest depends on the variety, the season, and where the
watermelons are grown
 For local markets, harvest when the watermelons are fully ripe
 For distant markets, harvest slightly earlier