Tomato

Depending on the market requirements, tomato type and the end-use of the fruit decide the goals of the tomato fruit set and weight.

Fresh tomatoes should be of uniform shape, symmetry and size.

The specific carotenoid, lycopene provides the tomato fruit with its red color.

Blossom end rot in tomato is a brown/black scar at the base or blossom end of the fruit.

Tomato blotchy (uneven) ripening is greenish, yellow areas or blotches on the tomato fruit, normally confined to the outer walls.

Firm, fresh tomatoes are less prone to damage and have a longer shelf life.

A balanced crop nutrition can help preventing several physical disorders in tomatoes.

Tomato Gold Spot (Speck) are small spots on the shoulder of the fruit, giving them a dull appearance and decreasing tomato shelf life.

Tomato russeting are brown, hair-like cracks in the cuticle, which start to occur at the beginning of maturation.

Tomato cracking can appear due to extreme fluctuations in water supply and temperature.

Flavour is generally related to the relative concentrations of sugars and acids in the fruit, mainly fructose and citric acid.

A balanced crop nutrition throughout root development, early growth, flowering and fruiting is fundamental in achieving high marketable tomato yields.

Quality standards differ depending on the tomato type, growth region and the market.

Nitrogen is needed at early stages of development to encourage good strong seedling and plant development.

Flavor, color, shape and texture are all important characteristics of fresh tomatoes. Fruit also needs to be clean and clear of blemishes such as decay or disease.

The aim of any producer is a high yielding, high quality crop that satisfies the end user.

108 million tonnes of tomatoes were produced during 2002, with the crop being grown across 9.9 million acres in over 160 different countries.

Salinity reduces the tomato plants ability to absorb water and nutrients and thus has a direct effect on crop yield.