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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Sustainable Agricultural Systems Laboratory » Research » Publications at this Location » Publication #336430

Title: Achieving sustainable cultivation of tomatoes

Author
item Mattoo, Autar
item HANDA, AVTAR - Purdue University

Submitted to: Achieving Sustainable Tomato Cultivation
Publication Type: Book / Chapter
Publication Acceptance Date: 2/5/2017
Publication Date: 3/31/2017
Citation: Mattoo, A.K., Handa, A.K. 2017. Achieving sustainable cultivation of tomatoes. Cambridge, U.K.: Burleigh Dodds Science Publishing. 542 p.

Interpretive Summary:

Technical Abstract: Preface Tomato is the second largest horticultural crop after potato, a worldwide industry valued at over $50 billion. In addition to being a cash crop for farmers, tomato fruit is a significant dietary source of micronutrients, vitamins and antioxidants in maintaining and enhancing human health. It is both important to consumers as a product bought fresh as well as a raw material in many processed foods. As a horticultural crop, production cost per acre is high and profitable production is dependent on a large number of factors. In addition to the right cultivation methods, high yielding tomato crops also require consistent pre- and post-harvest pest control, as well as appropriate post-harvest handling and effective storage. In the past few decades there has also been an increased emphasis on greenhouse production, greater sustainability and organic production. High tomato yields also depend greatly on the development of improved cultivars with desirable fruit quality attributes as well as other agronomic traits such as water and nutrient use efficiency and the ability to cope with biotic and abiotic stresses. The emphasis on a stronger scientific foundation for adding desirable traits for crop production and tolerance to extreme environments has merged plant physiology and molecular breeding disciplines. The need of consumers for healthier products with potential nutraceutical properties has also encouraged improved breeding techniques and genetic engineering strategies including genome editing to further improve fruit quality attributes. The need for a comprehensive treatise reviewing these important trends in research, with contributions by distinguished experts in their fields, is met by this book with chapters dealing both with cultivation techniques in the field and in the greenhouse, together with molecular breeding and genetic engineering technologies for improving nutritional quality, flavor, and shelf-life, as well as weed and pest management including managing insects, viruses and other pathogens. Of particular importance is the emphasis on the sustainability of tomato productions in various parts of the world. Part 1 is dedicated to four chapters on cultivation practices including crop growth and yield modeling; good agricultural practices in tomato production; management of water and nutrient use efficiency; and sustainable and greenhouse tomato production. Part 2 has eight chapters discussing advances in understanding tomato plant physiology; maintaining tomato genetic diversity; responses to biotic and abiotic stresses; conventional tomato breeding; marker assisted breeding; genetic engineering using molecular tools; improving flavor and desirability; and enhancing fruit shelf life. Part 3 contains six chapters that focus on disease, pest and weeds during tomato cultivation and production, in particular, insect-transmitted diseases, the genetic basis of resistance to viruses, insect pests and integrated pest management, advances in developing pathogen-resistant tomato varieties, advances in insect-resistance, and integrated weed management during tomato cultivation. The world today faces major challenges that include global climate change and the projected increase in human population to 10 billion by 2050. We are already witnessing serious pressures on water and other natural resources, particularly in developing countries. In some countries there are already instances of using unclean water, even sewage water, for tomato production and post-harvest operations, seriously contributing to human health problems. To overcome these challenges in crop production, including tomato cultivation, there is more and more need for sustainable agricultural practices to achieve both higher yields and safe, high-quality foods. The chapters in this book are designed to help achieve this goal. We sincerely thank all