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Heirloom tomato varieties, which have been passed down through generations, are increasingly popular in local fresh markets. They can be more challenging for large-scale production because of factors such as fruit firmness, uneven ripening, disease susceptibility, shipping difficulty, and indeterminate growth habits.
Tomatoes grow best when daytime temperatures are approximately 65–85°F. Growth slows significantly at temperatures above 95°F. High nighttime temperatures, particularly above 85°F, can also interfere with normal fruit ripening.
Sunlight: Tomatoes require full sun for strong growth and productive fruit development.
Tomatoes thrive in warm, well-drained soils with good air and water infiltration. A soil test should be conducted before planting, with lime applied as necessary to maintain an ideal soil pH between 5.8 and 6.6.
Commercially grown tomatoes are typically started as transplants in a greenhouse 42–56 days before field planting. Since tomatoes are a warm-season crop, they should not be transplanted until the soil temperature at a 3-inch depth reaches approximately 60°F.
Raised beds covered with red or black plastic mulch are commonly used in commercial production. Drip irrigation can help optimize plant growth, yield, moisture management, and fertilizer application.
Plant Support: For high-quality fresh-market production, tomato plants generally benefit from support that keeps fruit and foliage off the ground.
Spacing varies depending on the variety, growth habit, training system, and equipment being used.
Commercial plantings may use approximately 18–30 inches between plants with 5–6.5-foot row centers, resulting in populations of roughly 2,600–5,800 plants per acre. Compact varieties may be planted in double rows on plastic-covered beds, allowing populations of up to approximately 10,000 plants per acre.
Harvesting fresh-market tomatoes is labor-intensive and generally requires multiple pickings. Depending on plant type, maturity, and market demand, a crop may be harvested four to six times during the growing season.
Tomatoes intended for wholesale markets are commonly harvested from the mature-green through breaker stages to reduce the risk of over-ripening during shipping and handling. Tomatoes intended for farmers' markets, roadside stands, and other direct markets can often remain on the vine longer and be harvested at a more advanced stage of ripeness.
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