1. The document discusses the production technology of tomato, including its botanical classification, origin, nutritional value, varieties, and cultivation practices. 2. Tomato is an important vegetable crop grown worldwide, with India being a major producer. Common tomato varieties discussed include Arka Vikas, Pusa Ruby, and Arka Samrat. 3. The document covers tomato taxonomy, describing it as a member of the Solanaceae family. Key details on the plant's morphology and growth habits are provided.

1. University Institute of Agricultural Sciences
Dr.Ambika
Name of Topic: IMPORTANCE OF VEGETABLES
AND SPICES IN HUMAN NUTRITION AND
PRODUCTION TECHNOLOGY OF TOMATO
Chapter 1.1
Lecture –1
DISCOVER . LEARN .
EMPOWER

2. Objectiv
es
•CO1- Students will Understand the scientific cultivation methods of vegetables and spices.
•CO2- Understand the types of vegetable gardening with special reference to kitchen gardening
CO3-Students will learn about various diseases, insects’ pests and physiological disorders of vegetable
and spices crops
•CO4- Understand the Classification of vegetables and spices.
•CO5- Students will be able to explain various post-harvest technologies for shelf life extension of
vegetable and spices crops.
To Educate Importance and scope of vegetables and spices.
To know more about origin, area, climate, soil, improved varieties and cultivation practices
such as time and methods of sowing, transplanting techniques, planting distance, fertilizer
requirements, irrigation, weed management, harvesting and yield.
To acquire knowledge about postharvest management of crops
Course Outcome
COURSE OBJECTIVES

3. 3
IMPORTANCE OF VEGETABLES AND SPICES
IN HUMAN NUTRITION AND PRODUCTION
TECHNOLOGY OF TOMATO
www.cuchd.in Campus: Gharuan, Mohali

4. Olericulture is one of the branches of Horticulture that deals with the vegetables.
The word olericulture is derived from the Latin word Oleris which means pot herb
and the English word culture which means cultivation. Thus olericulture means
cultivation of pot herbs. However, in the present days, it is broadly used to indicate
the cultivation of vegetables. The term vegetable gardening is more popular to
signify olericulture in the present context. Vegetable: The term vegetable is applied
to the edible herbaceous plant or plant parts thereof, which are consumed generally
in the unripe stage after cooking. Importance of vegetables in human nutrition: The
balanced diet contains adequate energy source, nutrients and vitamins, minerals,
carbohydrates, fats, protein etc. Vegetable are the reliable source for many dietary
factors. As vegetable contain many of the dietary factors like vitamins, minerals and
amino acids they are considered as protective supplementary food. They produce
taste, increase appetite and produce fair amount of fibres. They maintain good
health and protect against degenerative diseases
IMPORTANCE OF VEGETABLES
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5. They can neutralise the acids produced during digestion of
proteins and fats. Nutrients which are present in vegetables
vary from crop to crop. Peas and beans are enriched with
proteins. Root crops like Tapioca, Sweet potato and potato are
well known for carbohydrates, calcium K, Fe are the important
minerals which are lacking in cereals and these are available in
abundant quantities in the vegetables like peas, beans, spinach
and bendi. Amaranth, cabbage, beans contain large quantity of
cellulose which aid in digestion. All the leaf and fruit vegetables
possess the required quantities of vitamins.
www.cuchd.in Campus: Gharuan, Mohali

6. 1. Annually we produce about 129 million tonnes of vegetables from an area of 7.98
million ha, contributing 13.4 percentage to the world’s production. (2009 NHB Data)
2. Vegetables crops have high export potential and vegetables worth of Rs 4431 crores
are being exported annually both in fresh form or processed form. APEDA is the
nodal organization involved in regulation of export and import of various food
products.
3. Traditional vegetables like onion, potato, bhendi, bitter gourd and chillies and non-
traditional vegetables like asparagus, celery, paprika, 5 sweet corn, baby corn, beans,
peas and cherry tomato have been short listed by APEDA for export. Among the
different vegetables, 77% of the onion produced is being exported, thus earning
valuable foreign exchange to the country. onion and traditional vegetables are being
imported by gulf countries, Singapore, Malaysia, Srilanka, Bangladesh and Nepal.
Non- traditional vegetables are being imported by Australia European countries,
South East Asian and Gulf countries.
4. Out of the total out put of vegetables, only 1% is being utilized by the processing
industry. Inadequate preservation techniques, and storage facilities contribute to
25% loss of vegetables produced. By improving post harvest techniques, we can
ensure year round availability of vegetables.
IMPORTANCE OF VEGETABLES IN NATIONAL
ECONOMY:
www.cuchd.in Campus: Gharuan, Mohali

7. Arid and semiarid parts of the India are known as Seed Spices Bowl (Rajasthan and Gujarat) and
contribute more than 80% of total seed spices production. Total 109 spices are listed by ISO and 63
spices are grown in India and out of which 20 are being classified as seed spices. Out of 20 seed
spices, ICAR-NRCSS working of 10 most important seed spices namely cumin, coriander, fennel,
fenugreek, ajwain, anise, caraway, celery, dill and nigella [1]. Seed spices also grown in some other
states on considerable areas such as Uttar Pradesh, Madhya Pradesh, Bihar, West Bengal, Orissa,
Punjab, Karnataka and Tamil Nadu. Since there is a large scope of seed spices by introducing them
in new areas, the higher yields can also be achieved effortlessly by implementing new
technologies. Among seed spices, maximum area is under cumin followed by coriander, fennel
fenugreek, ajwain, celery, nigella, dill, anise etc. Being seasonal crops, these are grown extensively
in rotation with food crops and also as inter/mixed crops under rainfed/irrigated conditions. All
these crops mostly grown in rabi season. India is the largest producer, consumer and exporter of
seed spices in the world. Seed spices contribute about 51.79 % of total area and 19.06 % of
production of total spices in the country. The area under seed spices is about 1.74 million hectare
and production is about 1.45 million tons (DASD, Calicut- 2016-17). India is consistent source of
seed spices for importing countries worldwide. There has been ever increasing demand of seed
spices and importing countries look at India for quality produce of seed spices.
IMPORTANCE OF SPICES
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8. • 1. Seed spices play a significant role in our national economy because
of its large domestic consumption and growing demand for export.
India is exporting about14 percent of its production annually and full
fill nearly 50 percent of world demand.
• 2. India is exporting only 15 percent of its production annually and full
fill the 50-60 percent of world demand.
• 3. The total export of seed spice crops is Rs 3738 crore, out of which
cumin alone contributes Rs 2418 crore annually (Spice Board India,
2017-18).
• 4. Other than India, seed spices are grown in different part of the
world covering mainly Mediterranean region, South Europe and Asia.
Morocco, Russia and Bulgaria are the major producing countries for
coriander, Turkey, Iran and Egypt for Cumin; Egypt, China, Romania
and Russia for fennel; Morocco and Bulgaria for fenugreek; Iran and
Egypt for Ajwan; Germany and Hungry for dill; southern France and
china for celery; Bulgaria, Cyprus, Germany, and Russia for anise;
Pakistan, Sri Lanka and Egypt for Nigella
IMPORTANCE OF SPICES IN NATIONAL
ECONOMY:
www.cuchd.in Campus: Gharuan, Mohali

9. topic:production technology of tomato

10. TOMATO
Botanical name: lycopersicum esculentum
Family: Solanaceae
Chromosome number: 2n=24
Origin: Peruvian and Mexican regions.

11. INTRODUCTION
Tomato is one of the most popular and widely grown
vegetable in world.
Its many forms are adopted to wide range of soils and
climate.
It has many other uses tomato seeds contain 24% of oil
is used as salad oil and in the manufacture of
margarine.
Green tomatoes are also used for pickles and preserves.

12. History:
•
•
•
•
•
•
In 1828 Britishers introduced tomato to India through Royal Agri-
Horticultural Society, Calcutta and afterwards it spread to other parts of
the country.
In 14th -15th century it is considered as the highly poisonous food. In 16th
century Italians and Romans started use of tomatoes.
Father of tomato : Dr. C. M. Rick
Linnaeus 1753 placed the tomato under the genus ‘Solanum’ and gave
Solanum Lycopersicon.
In 2005-2006 the scientific name of tomato was changed to Solanum
Lycopersicon

13. 5
Origin and distribution:
•
•
•
•
•
Evidences first tomato cultivation was compiled and
evaluated by Jenkins(1948).
First known record of tomato is in the year 1554 in
south America.
Cultivated tomato originated from Peru, Ecuador, and
Bolivia. Domesticated place of tomato lies in Mexico.
The ancestor of cultivated tomato is cherry type
(Lycopersicon esculenta var cerasiformae - cherry
tomato).
From Mexico is distributed to Spain, Europe, Britain,
France etc.

14. Common Names
•
•
•
•
•
•
Tomate (Spain, France)
Tomat (Indonesia)
Faan ke’e (China)
Tomati (West Africa)
Jitomate (Mexico)
Pomodoro (Italy)

15. Nutrients in tomatoes
•
•
•
Tomatoes contribute to a healthy ,well balanced diet.
In tomato total sugar content is 2.5% in ripe fruit and ascorbic
acid varies from 16-65mg/100g of fruit weight, total amino
acid is 100-350mg/100g of fruit weight.
They are rich in minerals, vitamins, essential amino acids,
sugars and dietary fibres.
Tomato contains much vitamin B and C, iron and phosphorus.
Composition of tomato fruit per 100g of edible part
Minerals
Vitamin A
Vitamin C
Thiamine
Riboflavin
- 0.6g
- 320I.U
- 31mg
- 0.07mg
- 0.01g
Nicotinic acid
oxalic acid
phosphorus
Iron
Calcium
•
•
•
•
•
•
•
•
- 0.4g
- 2mg
- 36mg
- 1.8mg
- 20mg

16. Importance and uses
•
•
•
•
•
•
Tomato is one of the versatile crop in the world because of its
fast and wide climatic adaption and it is universally treated as
“protective food”.
The pulp and juice are digestible ,mild apparent,a promoter of
gastric secretion and blood purifier.
Also reported to have a antiseptic properties against intestinal
infections and aslo fought against the cancer of mouth ,etc.
It stimulates torpid liver and is good in chronic dyspepsia.
According to kyzlink etal(1981),tomatine content in small hard
tomato is 300mg/100g of edible part and 150 mg/100g in larger
green fruits .
The solanine contentof the pulp made from unripe
tomato is much lower ,similar to peeled potato
(5mg/100g of edible part )

17. • Its ripe fruits are utilized on a large scale in the preparation
of a variety of processed products, such as puree, paste,
ketchup, sauce, soup, syrup, juice, drinks, and canned whole
peeled fruits.

18. Health Benefits Of Tomatoes
•Tomato is one of the versatile crop in the world because of its
fast and wide climatic adaption and it is universally treated as
“protective food”.

19. Pigmentation in Tomato:
•
•
•
Red color is due to lycopene.
Yellow color is due to carotenoid antioxidants
Tangerine is due to pro-lycopene.
•
•
At temperature below 100C tomato did not develop red or
yellow colour where as at temperature between 10-250C,red
and yellow pigments developed and finally red colour was
suppresed above 300C.
If the temperature lower than 300C was restored, red colour
again developed and at the temperature above 400C,lycopene
was destroyed and no red colour development took place.

20. Area and production:
•According to NHB
•The leading states are - AP, KN,MP, Orissa, Gujarat.
Area Production Productivity
World 4.81mha 162mt 33.8t/ha
India 8.80lakh ha 182 lakh t 20.7t/ha
Karnataka 0.57lakh ha 19 lakh t 33.2t/ha

21. Taxonomy:
•Tomato belongs to family solanaceae and genus lycopersicon.
The genus include 12 species,all native to south america.
•Muller (1940) divide the genus lycopersicon into sub genus
Eulycopersicon (red fruited) and Eriopersicon(green fruited
type).
•Bailey (1949) classified tomato into two species,L.esculentum
and L.pimpinellifolium.with 5 botanical varieties.

22. Botanical classification of cultivated tomato according to
fruit shape and plant spread by Bailey (1949)
1.L.esculentum. var. commune 2. L.esculentum. var.grandifolium
Potato leaves type
common round fruited tomato

23. 3.L.esculentum. var. cerasiformae 4. L.esculentum. var. validum
small fruited cherry tomato upright tomato
5.L.esculentum. var. pyriformae(pear shaped tomato)

24. Botanical Description
Cultiavted tomato is an annual herb
Roots:Tap root system having depth of
50cm or more.
Stem:Growth habit is erect.Plant height is
2-4 m. The stem is solid, coarse, hairy and
glandular.
Leaf: leaves are compound pinnatifid with
small leaflet. The petiole is long clasping.
The main leaflet is shortly stalked,5 to 7cm
long, ovate to oblong with margin irregularly
toothed.

25. Fruits:
•Fleshy berry, globular to oblate in shape and 2-15 cm in
diameter.
•The immature fruit is green and hairy.
•Ripe fruits range from yellow,orange to red.
•It is usually round, smooth.

26. Flowers:
•flowers are borne in small forked raceme cyme.
•They vary in numbers from 5 to 12 each flower is borne on short
pedicel which is constricted at the middle
•flowers are pendent,perfect,hypogynous.
Seeds:Numerous, kidney or pear shaped. They are hairy, light
brown 3-5mm long and 2-4 mm wide.

27. According to the growth habit,tomato is characterized by
two types Determinate type and Indeterminate
Determinate Indeterminate
 Bushy in nature.
 Self- topping occurs.
 Flower cluster occurs at every node.
 Early maturity can be seen.
 Staking is not required.
 Erect in nature.
 Self- topping does not occurs.
 Flower cluster occurs at every 3rd node.
 Late maturity can be seen.
 Staking is required.

28. High yield.
Free from cracking.
Disease resistance.
High percentage of no. of fruits.
Good shelf life & TSS.
28
VARIETIES:
Selection of varieties

29. IMPROVED
VARIETIES
HYBRID
S
Arka Vikas Meghali Arka Ananya
Pusa Ruby Roma Arka Rakshak
Arka Ahuti
Arka Sourabh
Ashish
Sankranthi
Nandi Vybhava
Arka Samrat
Arka Abha
Arka Alok
Arka vikas
Arka
shreshta

30. Selection of tomato varieties have been in plenty suitable almost
all parts of the country. Some of the sought after varieties are
given below.
Sioux- Highyielding dwarf, spreading
Pusa red plum- Table variety, determinate (IARI)
Pusa early dwarf- Suitable for kharif and rabi(IARI)
Co-1- Semi spreading dwar, fruits in cluster (TNAU)
Co-2- Mutant of Co-1.
S-12- High yielding, variety from PAU
PKM-1- Round fruits with green shoulder
Pusa Ruby- Indeterminate, flat fruits (IARI)
Pusa Gaurav- Good for processing (IARI)

31. Paiyur 1- Suitable for rainfed cultutre
Arka Saurabh- Semideterminate, round fruits; good keeping
quality (IIHR)
Arka Vikas- High yielding table variety
Arka Ahuti- Oblong fruits, TSS 5.4% (IIHR)
Arka Ashish- Determinate oval fruits; tolerant to DM (IIHR)
Arka Abha- Determinate; bacterial wilt resistant (IIHR)
Arka Meghali- Rainfed' thick flesh.(IIHR)
Sakthi- Resistant to Bacterial wilt (KAU)
HS 101- Determinate; dwarf spreading, good for winter
season(HAU)

32. •Hisar Anmol- Tolerant to leaf curl virus, determinate (HAU)
•SL-120- Semideterminate, root-knot nematode tolerant (IARI)
•S-12- Dwarf bushy plants (PAU)
•Pant Bahar- Bushy and much branched (GBPU)
•NDT-1- Indeterminate, large fruits.
•NDT-120- Determinate, good for processing.
•Solan gola- From Himachal (YSPU)
•Pusa Divya- Indeterminate F1 hybrid, profusely branched,
round, yield 35 t/ha.

33. HS 102- Early variety (HAU)
HS 110- Late, table purpose variety, (HAU)
Hisar Arun- Extremely early, large fruits (HAU)
Hisar Lalima- Determinate, early, ;large fruit (HAU)
Hisar Lalit- Semi determinate, root-knot nematode
tolerant(HAU)

34. Arka Sourabh Arka Shreshta Arka Vikas
Arka Vardan Arka Ananya
Arka Meghali

35. Varieties suitable for rainy season:
 Pusa Ruby,.Arka vikas,Arka Meghali, Megha
Varieties suitable for processing:
Arka ahuti,Arka Sourabh,ArkaAshish
Varieties resistant to ToLCV:
Nandi, Sankranti, Vaibhav,Arka Rakshak
 Varieties resistant to bacterial wilt:
Arka alok,ArkaAbha,Arka shresta,Arka abhijith
 Variety suitable for nematode resistace:Arka Vardana
35

36. varieties resistant to abiotic stresses:
•Pusa Sheetal-low temperature;
•Pusa hybrid 1- High temperature.
•Pusa Sadabahar- high and low temperature region.
36

37. • IAHS Bangalore released hybrids
1)Rashmi: Tolerant to fusarium and verticillium wilt.
2)Rupali: For high temperature.
3)IAHS-88.2: Tolerant to fusarium, verticillium and root knot
nematode.
4)Naveen: Fresh market. 5) IAHS-88-3
6) Karnataka 7)Rajani
8)Vaishali
9)Sweet heart
10)Maruraj 11)Gram wonder
•
•
MAHYCO Seeds: MTH 4, Sadabahar, Gulmohar.
Bejo Sheetal pvt.Ltd- Meenakshi, Talstoi

38. varieties suitable for protected cultivation
•All indeterminate varieties are suitable for protected cultivation:
•Pusa Ruby
•Pusa Sel. 120
•Angurlata
•Pant Bahar
•Pant T-3
•Hissar Lalit
•Arka Abha
•Pusa Divya

39. Climate:
33
•
•
•
•
•
Warm season crop.
Optimum temperature required for its cultivation is 20°C - 24°
C
Optimum temperature of 15°C -20°C for fruit setting. The
temperature below 16°C and above 27° C are not desirable.
Ideal temperature for development of red and yellow colour is
18°C -25ºC.
Lycopene which is responsible for red colour , is highest
at 21°C-24 °C while the production of this pigment drops off
rapidly above 27 °C.

40. Disinfection of soil
•Control of Phytophthora, Pythium, RKN
•Soil solarization
•Methyl Bromide
•Formalin
Soil:- It grows well in all kinds of soil. For early crop, a sandy
loam soil is the best, for higher yield heavy soils rich in organic
matter are preferred.The pH should be 6.0 – 7.0.It is moderately
tolerant to acid soil(pH 5.5)

41. Seed rate:
For nursery Raising OPV :300-400 g/ha.
Hybrids : 125 – 175g
Time of planting:
Tomato can be grown in any season as it is a day
neutral plant. Three crops are taken in areas which are
not affected by frost.
•Kharif crop transplanted in July,
•Rabi in October- November months.
•Seed treatment:Seed is treated with
fungicides like Captan or Cereson or Thiram
2g/kg of seed.

42. Seasons:
Seed sowing in the plains is done thrice during the year.
1)For rainy-autumn crop: The seeds are sown in the month
of June and July.
2)For autumn-winter crop: Seeds are sown in the month of
Sep-Oct.
3)For spring-summer crop: Seeds are sown in the month of
Jan-Feb.
In hills the seeds sowing depend upon the elevation of the
place.
On lower hills, seeds are sown at Feb-March
while on the higher hills in the months of March and
April.

43. •FYM @ 25t /ha is applied before
the last ploughing.
•Neem cake @ 100 kg
is applied before last
ploughing.
•Raised beds of 120 cm width.
Land preparation and Planting

44. Nursery bed Preparation
The land is first ploughed with soil turning plough followed by 4-5
ploughings with country plough or harrow.
Leveling should be done after ploughing and bring the soil into
fine tilth and also provide better drainage facilities
At the time of soil preparation, raising the planting bed above
ground level facilitates drainage during rainy season.

45. Bed preparation
50 m
50 cm 100cm 80 m
Total no of beds = 80m / 1.5m
= 53 beds
Total length of mulch required is 53 X 10 m = 530
m
1 k g mulch will cover about 43m² area
total mulch required = 530 m / 43 m² = 12.3 kg
45

46. Crops
Thickness of mulch film
(micron)
Increase in yield (%)
Tomato 25 45-50
MULCHING:
•It is used to increase the temperature,
•Suppress weed growth and
•Conserve soil moisture.

47. Organic mulches like straw can reduce the soil temperature
during summer season however, plastics are used to increase
the soil temperature during winter season for maintaining the
optimum temperature which is required for good growth,
flowering, fruiting and quality of tomato

48. Quality Seedling Production
Protected nursery
Nursery area is covered with 50 per cent shade net
The seedlings are raised in protrays with sterilized cocopeat
100 g of hybrid tomato seeds is required to produce seedlings
for 1 ha
25 - 30 days old are ready for transplanting

49. Planting materials
Number of plants = Area / Spacing
= 4000 m² / 0.60m X 0.45 m
= 14814.8 plants

50. PLANTING TIME
seedlings are ready for transplanting between 4 – 5weeks after
seeding in nursery beds.seedlings should be hardened before
transplanting. This is done by witholding watering for 4-5 days
so as to reduce available moisture to 20%.
• The transplanting of seedlings are done in January-
February and July-august for taking two crops in a year.
• High hills -March – October.
• During winter production the plantings are done in the month
of September

51. • Spacing : 60×45 cm mostly under drip irrigation system for
efficient use of water and fertilizers for long duration
cultivation of tomato crop.
• Low pressure drip irrigation system can also be used for green
house tomato cultivation.

52. Irrigation
Water requirement of crop : 600 -700mm/ha during
initial cop stage (1month) - 8lt/m². Thus for
1m² area = 3.7 4 plants plants/m². For
4000 m² area = 14814.8 plants
Thus 2650 x 4= 10600lt/day of water is given/4000
m².
After 4 months , 12 lt/m² is given

53. Drip method of irrigation
Frequent irrigation is essential for plant growth, fruiting and yield.
The crop should be irrigated daily.
However during summer more irrigation is required due to higher
surface evaporation.
Drip system is highly economical and produces quality tomato.
Crops Water saving (%)
Increase in yield
(%)
Tomato 42 60

54. Use of growth regulators and chemicals:
54
Chemicals
2,Chloroethyl phosponic
acid
Common name
Ethephon
Doses(mg/litre)
200-500 whole plant spray
Effective
Flowering induction, better
rooting and setting of plants
2,Chloroethyl cycocel 500-100 Flower bud, stimulate
pigment formation and
increase fruit set
2,4 Dichlorophenoxy acetic
acid
2,4-D 2-5 seed treatment, whole
plant spray
Increase fruit set, earliness
and parthenocarpy
3 Indole butyric acid
3 Indole acetic acid
IBA
IAA
50-100
Foliage spray
Increase fruit set
Increase fruit size and yield
Naphalene acetic acid NAA Spray oil Higher fruit set, yield
Parachlorophenoxy acetic
acid
PCPA 50mg foliar spray Higher fruit set under
adverse climatic condition
6-4Hydroxy methyl 8 methyl GA
gibberline
50-100 foliar spray Elongate shoot growth and
increase fruit yield

55. •Weeding
•Staking (30 days after planting.)
•Training
•Desuckering
•De-leafing
•Fruit Pruning
Cultural Practices of Tomatoes

56. Weed control
56
The normal method of weed control is to give two hand hoeing in the
first and third fortnight after transplanting and an earthing up operation
during the seasonal fortnight.
The application of pre emergence herbicides like metribuzin at
0.35kg/ha, fluchloraline 1.25kg/ha controls the weed population and
increases the yield of tomato.
Recently the use of pendimethalin @1.0kg/ha as pre emergence
application at three days after transplanting was found very effective in
suppressing the weeds.

57. Staking
In case of indeterminate varieties, the yield and quality of fruit is
improved by staking the plants with wooden sticks/polythene
threads. Staking not only increases the yield and improve its quality
but also reduces the infection by fungal diseases.

58. Training systems:
• Single stem
• Two stem
• Three stem
• Spacing: 60 x 45 cm

59. 4
Two stem
Training
Three stem
5

60. Desuckering
Truss hooks

61. Pruning:
Start pruning 30DAT
Prune the plants to two stems by removing the lateral
suckers
Helps maintain balance between vegetative growth and
fruit production
Perform every 8-10 days

62. 62

63. •Harvesting of tomato fruits is carried out either at breaker stage or at
half red depending upon the market preference.
•First harvest starts at 60 days after planting.
Harvesting and Post harvest management

64. In indeterminate cultivars ,fruits can normally be harvested 70 – 100 days after
planting. While determinate cultivars may begin fruit at 70 days depending
upon the environmental conditions
1.Immature green stage: Fruits are green but have attained the normal size.
The seeds are not fully developed and not covered with jelly like substances.
The fruits are harvested at this stage when they are to be transported over a
long-long distance.
2.2. Mature green stage: the fully grown fruits with a brownish ring at stem
scar, removal of calyx, light green colour at blossom end changes to yellowish
green and seeds are surrounded by jelly like substances filling the seed cavity.
Harvested for long distance transportation and ripen after reaching the market
3.Turning stage (breaker stage): 1/4th of the fruit especially at blossom end
shows pink colour. These fruits are harvested for local market.
4.Pink stage: 3/4th of the surface shows pink colour .
5.Hard ripe stage: Nearly all red or pink with firm flesh
6. Over ripe: Fully coloured and soft. Suitable for processing and ensure
desired quality and red colour in product.

65. Maturity indices of tomato
classified by USDA

66. Grading
Tomato fruits are graded based on
1.Colour
2.Size
3.Degree of ripening/stage of maturity
•Pack the fruits separately according to grade before sending them to
market.
•The Bureau of Indian standards has specified four grades, viz. super A,
super, fancy and commercial.

67. •The tomato can be stored in low temperature and evaporative cool
storage.
•The best storage temperature is from 12° C to 15° C. When stored
at freezing point, the fruits show low temperature injury.
•Mature green fruits can be kept for as long as 30 days at 10° C to
15° C. ripe tomatoes can be kept for 10 days at 4.5 ° C.
•The recommended relative humidity is 85-90 %per cent.
•Tomato can be stored under normal conditions for 7-10 days.
67
Storage

68. Yield
Generally most of the varieties are ready for first picking in 75-
85 DAT.
Cro
p
Tomat
o
Yield (Tonnes/Ha)
Open field
Green House 50
150
(Source: Singh et al.2013)

69. Physiological disorders of tomato:
Blossom end rot:
Brown water soaked discoloration appears at the blossom end of
the fruit where the senescent petals are attached while the fruit is
still green. The spots enlarge and darken rapidly and the affected
portion of the fruit becomes sunken, leathery and dark coloured.
This disorder may occur due to
i)Sudden change in the rate of transpiration specially in moisture
stress condition
ii)Continuously high evapotranspiration regime and a large leaf
area
iii)Increasing level of nitrogen content in the fruits
iv)Deficiency of calcium

70. Blossom end rot
Water soaked discoloration
appears at the blossom end
of the fruit. It starts with a
dry, brown lesion the size of
a dime and generally
increases in diameter as the
condition worsens. In time,
lesions often become
covered with a secondary
black mold.

71. Control
1) This disorder is decreased by increasing the frequency of
irrigation
2) Judicial fertilizer application. Increase in the level of
phosphate fertilization application decline the incidence of this
disorder.
3) Liming decreases the incidence
4) Single foliar spray of 0.5% calcium chloride (CaCl2) at the
time of fruit development.

72. Fruit cracking:
Two types of fruit cracking are seen. Radial cracking, where surface of
the mostly full ripe fruits cracks radially from the stem end of the fruit
and concentric cracking, where surface of mostly mature green fruits
cracks concentrically around the shoulder of the fruit. Radial cracking
is more common and causes greater loss than concentric cracking.
Cracking may occur due to
•Irrigation or rainfall after long dry spell
•Exposure of fruits to sun due to pruning and staking
•Boron deficiency
•Genetic factor which is reported to be inherited polygenically

73. Control
1)Irrigation at regular intervals
2)Pruning and staking during summer season should be
avoided
3)Spraying seedlings before transplanting with 0.3-0.4%
borax solution.
5) Growing resistant varieties like
Sioux, Roma, Punjab chuhara, Pusa ruby, Arka
Saurabh, Pant T1 etc.

74. Control
1)Irrigation at regular intervals
2)Pruning and staking during summer season should be
avoided
3)Spraying seedlings before transplanting with 0.3-0.4%
borax solution.
5) Growing resistant varieties like
Sioux, Roma, Punjab chuhara, Pusa ruby, Arka
Saurabh, Pant T1 etc.

75. Sun scald:
Exposed portion of either green or nearly ripe fruits get blistered and
water soaked due to extreme heat of scorching sunshine. This problem
is common in plants that have lost considerable foliage. For this
reason, training and pruning in tomato aggravate this disorder.
Control:
1)Protection of plants from defoliation by diseases and insect pests
2)Training and pruning in summer months should be avoided

76. Puffiness:
Outer wall of the grown up fruits (two-third normal size) continues to
develop normally but growth of the remaining internal tissues
(Placenta, mesocarp) is retarded resulting in partially filled fruit which
is light in weight and lacks in firmness.
•Non fertilization of ovules
•Embryo abortion after normal fertilization
•High temperature and high soil moisture are
the primary factors responsible for this disorder.

77. Control
1)Over irrigation should be avoided
2)Less nitrogen should be applied
3)Boron should be applied by spraying 0.3-0.4% borax
solution.

78. Cat face:
Distortion of the blossom end of the fruit gives rise to various
ridges, furrows and indentation in a localized area of the fruit.
Cat face is named due to these ridges and indentations.

79. Unfruitfulness:
Temperature particularly a night temperature has profound effect
on fruit setting in tomato. High day temperature (above 32C) and
high night temperature (above 20C) is not congenial to fruit set.
On the other hand fruits normally fail to set at or below 13 C.
Both high and low temperature adversely affects fruit set mainly
by reducing pollen viability and pollen germination on stigma.

80. Control
1)Growing high temperature tolerant varieties like HS-102,
Punjab Kesar, Punjab Chuhara, and Hot set etc.
2)Growing low temperature tolerant varieties like Pusa Sheetal,
Cold set.
3)Application of growth substances like parachlorophenoxy
acetic acid (PCPA) 50 ppm at full bloom stage or 2,4 D, 1-2
ppm prior to anthesis.

81. Gold fleck:
In the fruit surface around the calyx and fruit shoulder, tiny
yellow spots often appear which are called gold flecks. These
gold flecks appear due to deposition of calcium oxalate.
•With high incidence, fruits become non attractive and their
shelf life also get reduced.
•Increased magnesium concentration in the fruits

82. Silvering:
This disorder affect stems, leaves and flowers. In the stem
silvering, grey-green stripes of varying number and width
appears. This disorder may be caused due to exposure of plants
to low temperature (<21 C) for some times.
Pithy stem:
Large air spaces are formed in the pith accompanied by the
increase in abscisic acid levels in the leaves.

83. Pest and diseases

84. PESTS :
Aphids
Thrips
Whitefly
Leaf miner
 Pin worm
Fruit borer
DISEASES:
•Damping off
•Early blight
•Late blight
•Fusarium wilt
•Bacterial wilt
•Mosaic

85. Thrips: Thrips tabaci
Management
•Mechanically uproot the diseased
plants and destroy them
•Use yellow sticky traps @ 15/ha
•Release larvae of Chrysoperla
cornea @10,000/ha
•Spray methyl demeton 25 EC
@1lit/ha or dimethoate 30 EC
@1lit/ha
85

86. Serpentine leaf miner: Liriomyza trifolii
Leaf miner damage
86
Dried leaves
Mining in the leaf
Management
•Collect and destroy mined leaves
•Spray NSKE 5%

87. Whitefly: Bemisia tabaci
81
Fruit damage Silvery damage
Tomato leaf curling
Management
•Uproot and destroy the diseased leaf curl plants
•Use nitrogen and irrigation judiciously.
•Use yellow sticky traps at 12/ha to attract and kill insects.
•Apply carbofuran 3% G @ 40 kg /ha
•Spray of dimethoate 30% E C @1ml/lt or malathion 1.5ml/lt.

88. Fruit Borer: Helicoverpa armigera
83
Management
•Growing of trap crop -40 days old American tall marigold and 25 days old
tomato seedling at 1:16 rows
•Set up pheromone trap with Helilure at 12/ha
•Collection and destruction of damaged fruits and grown up caterpillars
•Release Trichogramma @ 1 lakh nos. /ha release at an interval of 7 days
starting from flower initiation.
•Spray Bacillus thuringiensis 2g/lit.

89. Damping off : Pythium aphanidermatum
Management
•Use raised seed bed
•Drench with Copper oxychloride 0.2% or Bordeaux mixture 1%.
•Seed treatment with fungal culture Trichoderma viride (4 g/kg of seed) or
Thiram (3 g/kg of seed) is the only preventive measure to control the pre-
emergence damping off.

90. Early Blight: Alternaria solani
•Removal and destruction of crop debris.
• Practicing crop rotation helps to minimize the disease incidence.
•Spray the crop with Mancozeb 0.2 % for effective disease control.
Early symptom
Management
Affected plant at advanced
stage
Concentric ring on infected part

91. Late blight - Phytophthora infestans
Management
•The affected plants should be removed and destroyed.
•Practicing crop rotation helps to minimize the disease
incidence.
•Drench with Copper oxychloride 0.2% or Bordeaux
mixture 1%.

92. Fusarium Wilt : Fusarium oxysporum fsp.
lycopersici
Affected plants
Management
•The affected plants should be
removed and destroyed.
•Spot drench with Carbendazim
(0.1%)
•Crop rotation with a non-host
crop such as cereals.

93. BACTERIAL WILT • Bacterial wilt is one of the
major diseases of tomato .The Solanaceae
family, also known as the "nightshade" family,
is a family of flowering plants, many of which
are edible, while others are poisonous. It is
called the deadly disease of tomato . The
disease is caused by the bacterium Ralstonia
solanacearum, previously known as
Pseudomonas solanacearum. It is one of the
most damaging plant pathogens Wilting,
stunting, yellowing of the foliage and finally
collapse of the entire plant are the
characteristic of disease.

94. Bacterial Wilt: Ralstonia solanacearum
infected plant
Management
•Crop rotations, viz., cowpea-maize-cabbage, okra-cowpea-maize,
maize- cowpea-maize and finger millet-egg plant are reported
effective in reducing bacterial wilt of tomato.
•Use of disease resistane varieties like Arka Abha, Arka Alok, Arka
Rakshak

95. Mosaic: Tomato mosaic virus (TMV)
Affected leaves
Management
•Use of disease-free seed and seedlings.
•Crop rotation with non-host crops.
•Soaking of the seeds in a solution of Trisodium
Phosphate (90 g/litre of water) a day before
sowing.
•Spray Imidachloprid 0.05 % or Dimethoate 0.05%
to control vector
95

96. Leaf curl: Tomato leaf curl virus (ToLCV)
Foliar symptom
96
Yellowing between veins and
an upward curling of their
margins
Leaf curl symptom
Management
•Keep yellow sticky traps @ 12/ha to control white fly.
•Raise barrier crops-cereals around the field.
•Spray Imidachloprid 0.5 % or Dimethoate 0.5% @ 15, 25, 45 DAT to
control vector.

97. Singh, S.P Production Technology of vegetable crops. 1989.Agri. Comm. Res.
Centre.
S, Thamburajnd. Singh, Narendra.2014.Text book of vegetables ,tuber crops and
spices. ICAR
www.krishisewa.com
agritech.tnau.ac.in
Development of e-Course for B.Sc (Agriculture) (eagri.org)
References
www.cuchd.in Campus: Gharuan, Mohali

98. THANKS
www.cuchd.in Campus: Gharuan, Mohali