Professional Documents
Culture Documents
Tomatoes, Tomato
Denominations in French, English,
German and in some northern Italian
dialects
Names with the original phonetic root
from the TUMATL atzeco
Mexico would seem to be one of the first
domestication areas of tomato, starting from
wild-shrub (cherry)
TOMATO
PEEL 1.5-2.5%
SEEDS 1-1.5%
Characteristics of Berry
Shape
round, Flattened, oval, elongated
Variable size
small, medium, big
Variable Size
small, medium , big
pH< 4.3
Pigments
Carotenoids soluble in apolar organic solvents and
poorly soluble in ethyl alcohol
96% of which LICOPEN 85% (3 to 20 mg / 100 g)
Sunshine
Plants with low leaf coverage
Color tending to yellow-orange
0.06
ciliegia
0.04
grappolo
0.03
insalataro
Antioxidant
0.02
allungato
activity of 0.01
• Tomato:
• Medium-large size;
• Organoleptic characteristics;
• Long shelf-life;
• Intense color;
• Vitamin C content;
• Nutraceutical characteristics
• (Often linked to the content of pigments, eg lycopene)
• Tomato from industry - concentrated:
• Gross piece;
• Dry residue> 5-6.0% (sugars> 45% r.s.);
• High in acids;
• Peduncle jointless;
• Vitamin C content;
• consistency;
• Contemporary maturation;
Pomodoro Sunblack
Tomato in outdoor cultivation
Processing of Soil
It is preferable to prepare the sowing bed at the beginning of the
previous autumn = autumn-vine cereals are the most suitable
precession.
On heavier terrain where waterproofing occurs due to the
presence of compact clay layers, a tool that can be used before
plowing is the ripper (plow-mole).
With the use of the ripper the plowing can be less profound and
limited to 25-30 cm instead of the traditional 40 cm.
In general, it is never opportune for the autumn work of
preparation to cause excessive soil cleavage.
For this purpose the milling is uncommon and the harrows prefer,
preferably rotary.
The preparation of the soil once plowed (possibly grubbing),
eradicated and smudged, can be said ended.
Fertilization
The contribution of s.o. On the soil, either in the form of manure or
other organic material (eg crop residues, pollen) is a recommended
practice.
However, the scarcity of manure in tomato fields causes only mineral
fertilization.
The amount of manure should be around 40-60 t / ha.
For each 1 t of product the removals are:
2-3 kg of N
0.6-0.7 kg per P2O5
3.5 to 4.0 kg per K2O
3.8 kg per CaO
0.7 kg for MgO
The fruit contains about 25% nitrogen absorbed by the plant, 75%
phosphorus and 60% potassium.
Fertiliser inputs
Costi!!!
The amount of seed to be used per unit of surface must take into
account the nature of the soil.
> In clay soils and in those with a tendency to form the crust
<In loose or sandy soils
2-3 to 4 kg / ha using traditional seed drills,
0.4-0.6 to 1.0 kg / ha with precision tires.
In very compact soil sowing with the use of special precision seeders.
The sowing time falls in the second half of March, but it is possible to
sow until mid-May.
Source-limited
Temperature
THINING BUNCH/FRUIT
DEFOLIATION OF BOTTOM
Local Irrigation
Hearvesting
• Harvesting takes place scalarly during the lesser
hours of the day.
• From the transplant at the beginning of the
collection, 90-100 days occur.
• In order to have the necessary maturity uniformity,
the collections must be made at short intervals: 4
days maximum.
• Production reaches maximum greenhouse levels
between 1500 and 3000 q / ha depending on the
cultivar and the length of the cultivation cycle.
• The fruits should be assorted for caliber (minimum
35-40 mm diameter, maximum 77-86 mm) and can be
stored for several days (3-4 weeks) at 5-7 ° C
temperature and high relative humidity ( 85-90%).
Maturation
• Different levels of maturation:
• At the apex of the berry, the skin assumes the first pink shades
affecting a surface not exceeding 10% of the total;
• When color is dyed, ie when no more than 30% of the surface of
the berry is pink;
• To pink maturation, ie when pink color affects 30-60% of the total
surface;
• To red-pink maturation, when the pink color is red and the
affected surface is 60-90%;
• To red maturation, when berries have assumed the typical red
coloring or, however, when over 90% of the surface is red.
• In the case of tomatoes, the optimum maturation stage
corresponds to the 1 ° -2 ° level; While the 4th or 5th level is
suitable for collecting varieties of varieties, single or clustered.
TABLE TOMATO
Different phases of Ripening