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    Post Harvesting (Stages of Ripeness)

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    Mark Levi Cannon
    Irrigation is critical for tomato production. Proper watering is important after sowing or transplanting to prevent fruit cracking from excessive water after dry periods. During early growth, apply 21mm of water per week, increasing to 38mm per week later. Late season irrigation produces watery, low quality fruits. Overhead sprinklers should be avoided to prevent disease from wet foliage. Tomatoes should be harvested by hand to avoid damage, removing decayed fruits to prevent contamination. Fruits should not be harvested wet to prevent disease development.

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    Post Harvesting (Stages of Ripeness)

    Uploaded by

    Mark Levi Cannon
    49 views3 pages
    Irrigation is critical for tomato production. Proper watering is important after sowing or transplanting to prevent fruit cracking from excessive water after dry periods. During early growth, apply 21mm of water per week, increasing to 38mm per week later. Late season irrigation produces watery, low quality fruits. Overhead sprinklers should be avoided to prevent disease from wet foliage. Tomatoes should be harvested by hand to avoid damage, removing decayed fruits to prevent contamination. Fruits should not be harvested wet to prevent disease development.

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    field crops

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    cropsci2

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    Irrigation is critical for tomato production. Proper watering is important after sowing or transplanting to prevent fruit cracking from excessive water after dry periods. During early growth, apply 21mm of water per week, increasing to 38mm per week later. Late season irrigation produces watery, low quality fruits. Overhead sprinklers should be avoided to prevent disease from wet foliage. Tomatoes should be harvested by hand to avoid damage, removing decayed fruits to prevent contamination. Fruits should not be harvested wet to prevent disease development.

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    © All Rights Reserved
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    49 views3 pages

    Post Harvesting (Stages of Ripeness)

    Uploaded by

    Mark Levi Cannon
    Irrigation is critical for tomato production. Proper watering is important after sowing or transplanting to prevent fruit cracking from excessive water after dry periods. During early growth, apply 21mm of water per week, increasing to 38mm per week later. Late season irrigation produces watery, low quality fruits. Overhead sprinklers should be avoided to prevent disease from wet foliage. Tomatoes should be harvested by hand to avoid damage, removing decayed fruits to prevent contamination. Fruits should not be harvested wet to prevent disease development.

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    Irrigation

    Irrigation is critical in tomato production. It is important to supply sufficient water at


    critical times, such as immediately after sowing or transplanting. Excess irrigation
    after a long dry spell without prior light irrigation results in fruit cracking. During the
    first four weeks apply 21 mm of water per week, for during the following eight
    weeks (with 38 mm per week) Plants that are irrigated late in the season produce
    watery fruits of poor quality. Sometimes it is best not to use an overhead sprinkler
    irrigation system because wet leaves encourage early and late blight.

    Water thoroughly to encourage the tomato roots to seek water and nutrients deep
    in the soil. With an extensive, deep root system, the plants will hold up better
    during dry spells. When watering, soak the soil to a depth of at least six to eight
    inches.

    Water only when your plants need it. Tomatoes like moisture, but overwatering is
    harmful. You not only waste water, but soggy soil will prevent the roots from
    getting the air they need. If your plants look a little wilted on a hot, summer
    afternoon, that's usually normal. They'll perk up overnight. If plants are wilted in
    the morning, don't wait -- water them! (Certain diseases can also cause wilting.)
    A thorough soaking every four to five days on light, sandy soils and every seven
    to ten days on heavy soils is a good general guide for irrigating if you don't get
    enough rain.

    Water early in the day to cut down on evaporation losses and also to give your
    plants plenty of time to dry out. Wet foliage overnight may help trigger some
    diseases. With furrow irrigation, drip irrigation or soaker hoses, which all deliver
    water right at the soil surface and not on the leaves, you can water almost
    anytime. Try to avoid watering at midday though, because that's when
    evaporation losses are highest.

    Use a good mulch to help retain moisture in the soil. Mulches reduce the
    fluctuation of soil moisture and that helps the crop enormously. But, remember,
    don't apply mulch until after the transplants have been going for five to six weeks.

    Post Harvesting(stages of Ripeness)

    Cultivar and growing conditions is responsible for the days in maturing of the tomato
    plant. 70- 125 after planting is the number of days for most tomato varieties to produce
    mature fruit. It usually takes 6- 8 weeks for the tomato to be ripen. Here are the stages
    of ripeness for tomatoes:
    Immature Green- not fully developed seeds, no ocular jelly surrounding the
    seeds, pale green fruit color, and hard flesh.

    Mature Green- fully grown fruit, light green to yellow-green cast, ocular jelly is
    present, hard flesh.

    Breaker- shows some pink color at quarter of the surface at the blossom end.

    Pink- about three quarter of the surface is pink, firm flesh.

    Full-Ripe- nearly all red or pink fruits, still firm flesh.

    Over-Ripe- fully colored fruits, soft flesh.

    The fruit will be harvest in accordance with their used. Red colored tomatoes is usually
    picked for local consumers, while mature green or breaker stage fruits is the ideal for
    long transportation products.

    1. Harvesting

    2. Harvesting is almost done by hand for the fresh market. Care must be taken in
    picking riper fruit, usually in the pink stage, to avoid damage. Pickers should
    clean the plants of any decayed fruit and carry it off the field to avpoid
    contamination of other healthy fruit and of the soil field. Fruit should not be
    harvested wet as surface moisture increases the accumulation of heat and may
    encourage dieses development. These sanitation principles are highly important
    in organic agriculture as the organic producer has fewer control options once a
    disease has already been present.

    In order to prevent the spread of any disease organism to the next days harvest, it is
    important to clean and sanitize all the picking buckets at the end of each harvest day.
    With the use of water in removing soil and field debris, and sanitation solution, disease
    causing organism may be perish.

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