Achieving sustainable cultivation of tomatoes

Tomatoes are the second most important vegetable crop in the world after potatoes. Originating in South America, they are now grown widely around the world. As the population continues to grow, there is a need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of tomatoes at each step in the value chain, from breeding to post-harvest storage. The book begins by looking at improvements in cultivation techniques, before moving on to review advances in ensuring genetic diversity, understanding of tomato physiology and breeding techniques. The collection concludes by discussing developments in understanding and managing pests and diseases.

Achieving sustainable cultivation of tomatoes will be a standard reference for horticultural scientists in universities, government and other research centres and companies involved in tomato cultivation.

"Authors have made remarkable efforts to balance background with basic-applied research findings enhancing the understanding of the various issues and techniques involved in tomato production, physiology, breeding and genetics…It is a valuable resource of modern knowledge for research academics and graduate students, and also applicable to consultants and managers involved in tomato R&D, such as those in seed and chemical companies."
Professor Daniel Leskovar in Chronica Horticulturae

Tomatoes are the second most important vegetable crop in the world after potatoes. Originating in South America, they are now grown widely around the world. As the population continues to grow, there is a need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of tomatoes at each step in the value chain, from breeding to post-harvest storage. The book begins by looking at improvements in cultivation techniques, before moving on to review advances in ensuring genetic diversity, understanding of tomato physiology and breeding techniques. The collection concludes by discussing developments in understanding and managing pests and diseases.

Achieving sustainable cultivation of tomatoes will be a standard reference for horticultural scientists in universities, government and other research centres and companies involved in tomato cultivation.

Part 1 Cultivation techniques
1.Modelling crop growth and yield in tomato cultivation: Kenneth J. Boote, University of Florida, USA;
2.Optimizing yields in tomato cultivation: maximizing tomato plant use of resources: V. S. Almeida, F. T. Delazari, C. Nick, W. L. Araújo and D. J. H. Silva, Universidade Federal de Viçosa, Brazil;
3.Improving water and nutrient management in tomato cultivation: E. Simonne, M. Ozores-Hampton, A. Simonne and A. Gazula, University of Florida, USA;
4.Organic greenhouse tomato production:Martine Dorais, Agriculture and Agri-Food Canada, Laval University, Quebec, Canada;

Part 2 Plant physiology and breeding
5.Understanding and improving water-use efficiency and drought resistance in tomato: A. Zsögön, Universidade Federal de Viçosa, Brazil; and M. H. Vicente, D. S. Reartes and L. E. P. Peres, Universidade de São Paulo, Brazil;
6.Ensuring the genetic diversity of tomatoes: Andreas W. Ebert and Lawrence Kenyon, AVRDC – The World Vegetable Center, Taiwan;
7.Tomato plant responses to biotic and abiotic stress: C. A. Avila, S. C. Irigoyen and K. K. Mandadi, Texas A&M AgriLife Research, USA;
8.Developments in tomato breeding: conventional and biotechnology tools: Y. Bai, Wageningen University and Research, The Netherlands;
9.Advances in marker-assisted breeding of tomatoes: Junming Li, Institute of Vegetables and Flowers – Chinese Academy of Agricultural Sciences (CAAS), China;
10.Genetic engineering of tomato to improve nutritional quality, resistance to abiotic and biotic stresses, and for non-food applications: B. Kaur and A. K. Handa, Purdue University, USA; and A. K. Mattoo, USDA-ARS, USA;
11.Developing tomato varieties with improved flavour: M. Causse, E. Albert and C. Sauvage, INRA, France;
12.Understanding and improving the shelf life of tomatoes: K. Wang and A. K. Handa, Purdue University, USA; and A. K. Mattoo, USDA-ARS, USA;

Part 3 Diseases, pests and weeds
13.Insect-transmitted viral diseases infecting tomato crops: H. Czosnek, Hebrew University of Jerusalem, Israel; A. Koren, Hishtil Nursery, Israel; and F. Vidavski, Tomatech R&D, Israel;
14.Genetic resistance to viruses in tomato: Moshe Lapidot and Ilan Levin, Institute of Plant Sciences – Volcani Center, ARO, Israel;
15.Bio-ecology of major insect and mite pests of tomato crops in the tropics: R. Srinivasan, AVRDC – The World Vegetable Center, Taiwan;
16.Integrated pest management in tomato cultivation: Robert L. Gilbertson, Marcela Vasquez-Mayorga and Mônica Macedo, University of California-Davis, USA; and R. Muniappan, Virginia Tech, USA;
17.Developing disease-resistant tomato varieties: D. R. Panthee, J. P. Kressin and P. Adhikari, North Carolina State University, USA;
18.Integrated weed management in tomato cultivation: Francesco Tei and Euro Pannacci, University of Perugia, Italy;