‘Tasti-Lee’ yield potential. The objective of this study was to determine the most appropriate N fertilization program and in-row distances to maximize yields of ‘Tasti-Lee’ specialty tomato. Materials and methods Two field trials were conducted in the
Bielinski M. Santos, John W. Scott, and Maricruz Ramírez-Sánchez
Muharrem Ergun, Steven A. Sargent, and Donald J. Huber
Grape tomatoes (Lycopersicon esculentum Mill. `Santa') harvested at light-red (>90% color) and full-red stages were treated with 1 μL·L–1 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C and stored at 20 °C. After 1 day of storage, fruit harvested at light-red stage treated with 1-MCP had a 56% lower respiration rate than untreated fruit. By day 7, respiration rates of the two treatments had converged at about 2 mL·kg–1·h–1. Ethylene production of light-red stage tomatoes treated with 1-MPC was 24% lower than untreated during storage, with rates converging by day 11. For fruit harvested full-red, 1-MCP had similar effects on respiration and ethylene production, although convergence occurred earlier, by day 5. Subsequent tests were conducted only with fruit harvested at full-red stage, since fruit harvested at the light-red stage had lower soluble solids content (4.3%) than fruit harvested at the full-red stage (5.5%). Several combinations of 1-MCP concentrations and exposure times were applied at 20 °C: 1 μL·L–1 for 24 h, 5 μL·L–1 for 6 or 12 h, 25 μL·L–1 for 6 or 12 h, and 50 μL·L–1 for 6 or 12 h; following the respective pretreatment fruits were stored at 20 °C. 1-MCP pretreatment extended marketable life by 1 d, irrespective of pretreatment regime, where untreated and pretreated fruit remained marketable (<15% of fruit soft, decayed and/or shriveled) for 6 and 7 d, respectively. However, 1-MCP did not affect whole fruit firmness, epidermal color, internal color, soluble solids content (6.5%), total titratable acidity (0.64%), or pH (4.3). In a third test simulating commercial handling procedures, full-red harvested tomatoes were treated with 1 μL·L–1 1-MCP for 24 h at either 13 or 20 °C, stored for 4 d at 13 °C, and then transferred to 20 °C. Under these conditions, marketable life for untreated and 1-MCP-treated tomatoes was 7 and 8 d, respectively.
Elaine M. Grassbaugh, Mark A. Bennett, Mark Schmittgen, and Brad Bergefurd
Specialty vegetables are defined as crops that are different in color, size, shape or nutrient content for that particular crop, those not normally grown in a specific area, or crops grown out of season. Knowing the clientele and what they demand is the first step in successfully marketing these less common crops. Due to market demand, “uncommon” crops are more frequently requested by produce buyers and the public. What is in demand one year may not be marketable the next. Our attempts to produce >25 specialty crops under Ohio growing conditions over the past 3 years resulted in successes and failures. Regardless of the outcome, our findings were important to vegetable growers who are interested in producing these crops. Crops tested from 1994 to 1996 included globe artichokes, luffa gourds, chili peppers, habanero peppers, okra, tomatillos, baby corn, and several specialty tomato varieties. Crops produced successfully in Ohio were marketed through several farm markets, food terminals, and produce brokers. A summary of cultural practices, production tips, and marketing opportunities on these less common vegetable crops based on our research in Ohio will be presented.
Elaine M. Grassbaugh, Mark A. Bennett, Thom Harker, and Mark Schmittgen
The specialty vegetable market is a rapidly expanding niche in the produce industry. One popular sector of this market is focused on heirloom tomatoes. Heirloom varieties, mostly open-pollinated, are often favored for their taste and unique shapes and colors. Older, traditional varieties have been maintained mostly by home gardeners, seed saver organizations, and government germplasm centers, but are becoming increasingly popular with commercial growers, consumers, and seed companies. Special growing techniques and attention to postharvest handling is also necessary with heirloom tomatoes because most do not have an extended shelf life. For growers willing to develop special harvesting and handling techniques, specialty tomatoes offer colors, shapes, and flavors that are an important part of today's cuisine. Performance of a given cultivar will vary from year to year depending on several factors: planting date, irrigation, disease pressure, staking practices, and climatic conditions during the growing season. Fourteen heirloom tomato cultivars have been researched at Ohio State Univ. (OSU) since 1995. Data collected on yield, fruit characteristics, market outlets, cultural information, special harvesting and handling requirements, and disease pressure for heirloom cultivars will be presented.
mulched beds, without support, and once-over harvesting. Nitrogen Fertilization and In-row Spacing for ‘Tasti-Lee’ Tomato Santos et al. (p. 579) tested three nitrogen (N) fertilization programs and two in-row distances in ‘Tasti-Lee’ specialty tomato on a
Eunkyung Lee, Steven A. Sargent, and Donald J. Huber
Introduction Roma-type tomato, also called the Italian tomato or plum tomato, is one of most popular specialty tomatoes. This small, pear-shaped fruit is very prolific, has lower water content than standard round-type tomato, and has rich
Susannah Amundson, Dennis E. Deyton, Dean A. Kopsell, Walt Hitch, Ann Moore, and Carl E. Sams
high plastic tunnel Acta Hort. 412 258 267 Santos, B.M. Scott, J. Ramirez-Sanchez, M. 2010 In-row distances and nitrogen fertilization programs for ‘Tasti-Lee’ specialty tomato HortTechnology 20 579 584 Snyder, R.G. 2007 Greenhouse Tomato Handbook
Desire Djidonou, Xin Zhao, Eric H. Simonne, Karen E. Koch, and John E. Erickson
was not found in the other season. In another field study in central Florida on the specialty tomato cultivar Tasti-Lee, a significantly higher total marketable yield was found at 307 kg N/ha as compared with those at 229 and 268 kg N/ha over two