To review previous posts on late blight, click here.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Friday, July 6, 2012
Late Blight Identified in Western NC
Late blight has been positively identified in Henderson County. Please review the NC Alternative Crops and Organics for a synopsis from Dr. Jeanine Davis and control recommendations and descriptions of the disease from Dr. Kelly Ivors - Late Blight Confirmed in Western NC.
Growers are urged to start scouting fields and taking proper preventive measures- it is very hard to play catch up with late blight, prevention is key.
To review previous posts on late blight, click here.
To review previous posts on late blight, click here.
Monday, July 2, 2012
Flavor Is Price Of Scarlet Hue Of Tomatoes, Study Finds
By GINA KOLATA
The New York Times
Published: June 28, 2012
Original link: http://www.nytimes.com/2012/06/29/science/flavor-is-the-price-of-tomatoes-scarlet-hue-geneticists-say.html
A gene mutation that makes a tomato uniformly red also stifles genes that contribute to its taste, researchers say.
Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?
Yes, they are often picked green and shipped long distances. Often they are refrigerated, which destroys their flavor and texture. But now researchers have discovered a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.
The unexpected culprit is a gene mutation that occurred by chance and that was discovered by tomato breeders. It was deliberately bred into almost all tomatoes because it conferred an advantage: It made them a uniform luscious scarlet when ripe.
Now, in a paper published in the journal Science, researchers report that the very gene that was inactivated by that mutation plays an important role in producing the sugar and aromas that are the essence of a fragrant, flavorful tomato. And these findings provide a road map for plant breeders to make better-tasting, evenly red tomatoes.
The discovery “is one piece of the puzzle about why the modern tomato stinks,” said Harry Klee, a tomato researcher at the University of Florida in Gainesville who was not involved in the research. “That mutation has been introduced into almost all modern tomatoes. Now we can say that in trying to make the fruit prettier, they reduced some of the important compounds that are linked to flavor.”
The mutation’s effect was a real surprise, said James J. Giovannoni of the United States Department of Agriculture Research Service, an author of the paper. He called the wide adoption of tomatoes that ripen uniformly “a story of unintended consequences.”
Breeders stumbled upon the variety about 70 years ago and saw commercial potential. Consumers like tomatoes that are red all over, but ripe tomatoes normally had a ring of green, yellow or white at the stem end. Producers of tomatoes used in tomato sauce or ketchup also benefited. Growers harvest this crop all at once, Dr. Giovannoni said, and “with the uniform ripening gene, it is easier to determine when the tomatoes are ripe.”
Then, about 10 years ago, Ann Powell, a plant biochemist at the University of California, Davis, happened on a puzzle that led to the new discovery.
Dr. Powell, a lead author of the Science paper, was studying weed genes. Her colleagues had put those genes into tomato plants, which are, she said, the lab rats of the plant world. To Dr. Powell’s surprise, tomatoes with the genes turned the dark green of a sweet pepper before they ripened, rather than the insipid pale green of most tomatoes today.
“That got me thinking,” Dr. Powell said. “Why do fruits bother being green in the first place?” The green is from chloroplasts, self-contained energy factories in plant cells, where photosynthesis takes place. The end result is sugar, which plants use for food. And, Dr. Powell said, the prevailing wisdom said sugar travels from a plant’s leaves to its fruit. So chloroplasts in tomato fruit seemed inconsequential.
Still, she said, the thought of dark green tomatoes “kind of bugged me.” Why weren’t the leaves dark green, too?
About a year ago, she and her colleagues, including Dr. Giovannoni, decided to investigate. The weed genes, they found, replaced a disabled gene in a tomato’s fruit but not in its leaves. With the weed genes, the tomatoes turned dark green.
The reason the tomatoes had been light green was that they had the uniform ripening mutation, which set up a sort of chain reaction. The mutation not only made tomatoes turn uniformly green and then red, but also disabled genes involved in ripening. Among them are genes that allow the fruit to make some of its own sugar instead of getting it only from leaves. Others increase the amount of carotenoids, which give tomatoes a full red color and, it is thought, are involved in flavor.
To test their discovery, the researchers used genetic engineering to turn on the disabled genes while leaving the uniform ripening trait alone. The fruit was evenly dark green and then red and had 20 percent more sugar and 20 to 30 percent more carotenoids when ripe.
But were the genetically engineered tomatoes more flavorful? Because Department of Agriculture regulations forbid the consumption of experimental produce, no one tasted them.
And, Dr. Giovannoni says, do not look for those genetically engineered tomatoes at the grocery store. Producers would not dare to make such a tomato for fear that consumers would reject it.
But, Dr. Powell said, there is a way around the issue. Heirloom tomatoes and many wild species do not have the uniform ripening mutation. “The idea is to get the vegetable seed industry interested,” Dr. Powell said.
A version of this article appeared in print on June 29, 2012, on page A12 of the New York
edition with the headline: Flavor Is Price Of Scarlet Hue Of Tomatoes, Study Finds.
The New York Times
Published: June 28, 2012
Original link: http://www.nytimes.com/2012/06/29/science/flavor-is-the-price-of-tomatoes-scarlet-hue-geneticists-say.html
A gene mutation that makes a tomato uniformly red also stifles genes that contribute to its taste, researchers say.
Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?
Yes, they are often picked green and shipped long distances. Often they are refrigerated, which destroys their flavor and texture. But now researchers have discovered a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.
The unexpected culprit is a gene mutation that occurred by chance and that was discovered by tomato breeders. It was deliberately bred into almost all tomatoes because it conferred an advantage: It made them a uniform luscious scarlet when ripe.
Now, in a paper published in the journal Science, researchers report that the very gene that was inactivated by that mutation plays an important role in producing the sugar and aromas that are the essence of a fragrant, flavorful tomato. And these findings provide a road map for plant breeders to make better-tasting, evenly red tomatoes.
The discovery “is one piece of the puzzle about why the modern tomato stinks,” said Harry Klee, a tomato researcher at the University of Florida in Gainesville who was not involved in the research. “That mutation has been introduced into almost all modern tomatoes. Now we can say that in trying to make the fruit prettier, they reduced some of the important compounds that are linked to flavor.”
The mutation’s effect was a real surprise, said James J. Giovannoni of the United States Department of Agriculture Research Service, an author of the paper. He called the wide adoption of tomatoes that ripen uniformly “a story of unintended consequences.”
Breeders stumbled upon the variety about 70 years ago and saw commercial potential. Consumers like tomatoes that are red all over, but ripe tomatoes normally had a ring of green, yellow or white at the stem end. Producers of tomatoes used in tomato sauce or ketchup also benefited. Growers harvest this crop all at once, Dr. Giovannoni said, and “with the uniform ripening gene, it is easier to determine when the tomatoes are ripe.”
Then, about 10 years ago, Ann Powell, a plant biochemist at the University of California, Davis, happened on a puzzle that led to the new discovery.
Dr. Powell, a lead author of the Science paper, was studying weed genes. Her colleagues had put those genes into tomato plants, which are, she said, the lab rats of the plant world. To Dr. Powell’s surprise, tomatoes with the genes turned the dark green of a sweet pepper before they ripened, rather than the insipid pale green of most tomatoes today.
“That got me thinking,” Dr. Powell said. “Why do fruits bother being green in the first place?” The green is from chloroplasts, self-contained energy factories in plant cells, where photosynthesis takes place. The end result is sugar, which plants use for food. And, Dr. Powell said, the prevailing wisdom said sugar travels from a plant’s leaves to its fruit. So chloroplasts in tomato fruit seemed inconsequential.
Still, she said, the thought of dark green tomatoes “kind of bugged me.” Why weren’t the leaves dark green, too?
About a year ago, she and her colleagues, including Dr. Giovannoni, decided to investigate. The weed genes, they found, replaced a disabled gene in a tomato’s fruit but not in its leaves. With the weed genes, the tomatoes turned dark green.
The reason the tomatoes had been light green was that they had the uniform ripening mutation, which set up a sort of chain reaction. The mutation not only made tomatoes turn uniformly green and then red, but also disabled genes involved in ripening. Among them are genes that allow the fruit to make some of its own sugar instead of getting it only from leaves. Others increase the amount of carotenoids, which give tomatoes a full red color and, it is thought, are involved in flavor.
To test their discovery, the researchers used genetic engineering to turn on the disabled genes while leaving the uniform ripening trait alone. The fruit was evenly dark green and then red and had 20 percent more sugar and 20 to 30 percent more carotenoids when ripe.
But were the genetically engineered tomatoes more flavorful? Because Department of Agriculture regulations forbid the consumption of experimental produce, no one tasted them.
And, Dr. Giovannoni says, do not look for those genetically engineered tomatoes at the grocery store. Producers would not dare to make such a tomato for fear that consumers would reject it.
But, Dr. Powell said, there is a way around the issue. Heirloom tomatoes and many wild species do not have the uniform ripening mutation. “The idea is to get the vegetable seed industry interested,” Dr. Powell said.
A version of this article appeared in print on June 29, 2012, on page A12 of the New York
edition with the headline: Flavor Is Price Of Scarlet Hue Of Tomatoes, Study Finds.
Wednesday, June 13, 2012
Pennsylvania Potato and Tomato Growers Hit By Late Blight
Penn State Live is reporting the current outbreak of late blight on potato and tomato. Late blight has not been found in Western NC, but growers should be scouting their fields.
For more information or to see pictures of the disease, review the post from June 3
Read the article: http://live.psu.edu/story/60029
For more information or to see pictures of the disease, review the post from June 3
Read the article: http://live.psu.edu/story/60029
Monday, December 5, 2011
Grafting for Disease Resistance and Increased Productivity
Researchers around the world have demonstrated that grafting can protect plants against a variety of soil-borne diseases in various climates and conditions. Grafting has been successfully implemented in many countries to battle diseases such as Verticillium and Fusarium wilt, corky root rot and bacterial wilt, among others. Along with maintaining high fruit quality, tomato grafting can also help overcome abiotic stressors, such as high salinity, excess moisture and soil temperature extremes, even allowing the extension of the growing season.
SARE has a new fact sheet, Tomato Grafting for Disease Resistance and Increased Productivity, that helps farmers and agricultural educators learn how to graft tomatoes to fight disease and improve the health and vigor of tomato crops.
Growers interested in experimenting with this novel approach of improving resistance to soil-borne pathogens will find:
• Helpful tips for grafting plants, including variety selection based on
resistance to particular diseases, step-by-step grafting techniques and caring
for grafted plants;
• Instructions for building a healing chamber for newly grafted plants, and for
transplanting them to the field;
• An analysis of the economic viability of grafting under different conditions.
Still a relatively uncommon practice in the United States, researchers around
the world have demonstrated that grafting can protect plants against a variety of soil-borne fungal, bacterial, viral and nematode diseases, such as Verticillium and Fusarium wilt (FW), corky root rot, root-knot nematodes, bacterial wilt, southern blight and other diseases.
Grafting is on the rise in the United States, since it has been shown to successfully manage bacterial wilt in tomatoes, even in severely infested soils.
In western North Carolina, for example, a resistant rootstock was used to reduce bacterial wilt in tomatoes: At season's end, nearly 90 percent of the control plants died while 100 percent of the grafted plants not only survived, but their yield was more than two fold that of the surviving non-grafted plants.
Want more information? See the related SARE grant(s) GS05-046, Inducing Disease Resistance and Increased Production in Organic Heirloom Tomato Production Through Grafting, GS07-060, Potential of grafting to improve nutrient management of heirloom tomatoes on organic farms, LS06-193, Grafting Rootstocks onto Heirloom and Locally Adapted Tomato Selections to Confer Resistance to Root-knot Nematodes and other Soil Borne Diseases and to Increase Nutrient Uptake Efficiency in an Intensive Farming System for Market Gardeners, and OS09-046, Grafting Heirloom Tomatoes on Disease Resistant Rootstock in Western North Carolina.
Go to SARE's Learning Center for these and other publications.
http://bit.ly/uoHJOT
SARE has a new fact sheet, Tomato Grafting for Disease Resistance and Increased Productivity, that helps farmers and agricultural educators learn how to graft tomatoes to fight disease and improve the health and vigor of tomato crops.
Growers interested in experimenting with this novel approach of improving resistance to soil-borne pathogens will find:
• Helpful tips for grafting plants, including variety selection based on
resistance to particular diseases, step-by-step grafting techniques and caring
for grafted plants;
• Instructions for building a healing chamber for newly grafted plants, and for
transplanting them to the field;
• An analysis of the economic viability of grafting under different conditions.
Still a relatively uncommon practice in the United States, researchers around
the world have demonstrated that grafting can protect plants against a variety of soil-borne fungal, bacterial, viral and nematode diseases, such as Verticillium and Fusarium wilt (FW), corky root rot, root-knot nematodes, bacterial wilt, southern blight and other diseases.
Grafting is on the rise in the United States, since it has been shown to successfully manage bacterial wilt in tomatoes, even in severely infested soils.
In western North Carolina, for example, a resistant rootstock was used to reduce bacterial wilt in tomatoes: At season's end, nearly 90 percent of the control plants died while 100 percent of the grafted plants not only survived, but their yield was more than two fold that of the surviving non-grafted plants.
Want more information? See the related SARE grant(s) GS05-046, Inducing Disease Resistance and Increased Production in Organic Heirloom Tomato Production Through Grafting, GS07-060, Potential of grafting to improve nutrient management of heirloom tomatoes on organic farms, LS06-193, Grafting Rootstocks onto Heirloom and Locally Adapted Tomato Selections to Confer Resistance to Root-knot Nematodes and other Soil Borne Diseases and to Increase Nutrient Uptake Efficiency in an Intensive Farming System for Market Gardeners, and OS09-046, Grafting Heirloom Tomatoes on Disease Resistant Rootstock in Western North Carolina.
Go to SARE's Learning Center for these and other publications.
http://bit.ly/uoHJOT
Tuesday, November 15, 2011
Study Finds that Salmonella Can Enter Tomatoes Through Leaves at VERY High Concentrations
From Food Safety News November 11
Salmonella Can Enter Tomatoes Through Leaves
By Gretchen Goetz
Salmonella Can Enter Tomatoes Through Leaves
By Gretchen Goetz
Recently scientists have been exploring whether or not pathogens can enter fruits and vegetables through plant parts, and have found that bacteria can indeed be taken in through the roots. Now new research shows that the leaves of tomato plants are a possible point of entry for Salmonella.
A study from the University of Florida, released Wednesday by PloS ONE publications, revealed that after leaves of tomato plants were exposed to high concentrations of Salmonella, the bacteria traveled through the plant and contaminated some of the fruit.
Researchers found that 1.5 percent of tomatoes whose leaves had been dipped into a solution with a high concentration of Salmonella then tested positive for the bacteria.
However, these findings don't mean that 1 or 2 out of every 100 tomatoes in the field will be contaminated if their leaves come into contact with Salmonella. The concentrations of Salmonella used for the study were much greater than what plants would normally be exposed to, says Ariena van Bruggen, the study's lead author, a professor of plant pathology and member of UF's Emerging Pathogens Institute.
This unusually high concentration of Salmonella was necessary, says van Bruggen, in order to ensure that if the bacteria did get through to the fruit, it would be detectable among the smaller sample size of a greenhouse full of tomatoes.
"If you use a normal Salmonella concentration that you would find in the field, you would have to test say 10,000 plants or so," she explained to Food Safety News.
The take-home message, she says, is that leaf-to-tomato contamination "can happen, but the chance is low."
"That should be stressed," she notes, "so that we don't create any panic."
But the fact that such means of contamination is possible is a reminder that growers need to be careful to review safety plans, for factors such as the source of their irrigation water or wild animal encroachment, because given the quantities of tomatoes produced in America, some tomatoes in a field where thousands of leaves are exposed to Salmonella could become contaminated, notes van Bruggen.
"It's just because we consume so many tomatoes, somebody could become ill at some point," she says.
And even that small risk is reason for safety precautions. The tomato industry brings in an estimated $619 million per year, and damaged consumer confidence could have a devastating effect on producers.
In 2008 when a Salmonella outbreak was incorrectly linked to domestic tomatoes, consumers stopped buying fresh tomatoes, and growers lost an estimated $100 million.
The study also came with a kernel of good news: contaminated seeds do not seem to contaminate the plants they produce.
"Somehow seed contamination doesn't survive in the next generation," says van Bruggen, who explained that her team planted contaminated seeds harvested from the plants that acquired Salmonella through their leaves and tested the fruits they produced, finding no Salmonella.
Friday, September 23, 2011
Tasti-Lee Tomato Hits the Florida Markets
New tomato coming to stores: MyFoxTAMPABAY.com
Tanya Arja FOX 13 News reporter
TAMPA - How to develop a "redder, juicier, sweeter tomato" has been 10 years in the making, and the man working on it thinks he has finally found a winner.
"Really, what I think makes it stand out, is its ability to produce good flavor, under a wide range of conditions," said Dr. Jay Scott, with the University of Florida Gulfcoast Research Center in Wimauma.
The tomato is called "Tasti-Lee." It has more Lycopene, an antioxidant, which makes it healthier. Plus, the color is more crimson than other tomatoes.
Inside the lab at the research center, scientists spend hours researching different tomato varieties. They pick leaves off the plants, freeze them, grind them up and then extract the DNA.
They check for genetic markers to see which plants they want to cross breed.
"The idea of getting a better tasting tomato, you go out and do a lot of work and make a lot of crosses. For instance, you might cross 20 different parent lines to make all kinds of hybrids," Scott explained.
Tasti-Lee is the cross breed of two plants. The tomato was ready four years ago, but it took time to find a seed company to produce it, farmers to harvest it and stores to sell it.
Publix now has exclusive rights to sell it in Florida, and the demand has been so high, supply is limited. But that should change in the next month, as the new harvest comes in.
Publix customer Peter Florence loves the tomato.
"Once you try it, you're just not going to go back to the others," Florence says.
He did his own taste test of the tomatoes in the store and says his food has never tasted better.
"It just has a more, old tomato-y flavor. Some of the tomatoes you buy, it's like...nothing."
Dr. Scott loves to hear that. He named the Tasti-Lee after his mother-in-law, who died five years ago.
"I know there are stories about mother-in-laws. But my mother-in-law was always very nice to me and was a tomato lover. And when she was dying, I told her I was going to name a tomato after her, so her name was Lee, so that's where the Lee came from," Scott explained.
He hopes his creation will bring more money to farmers and grocery stores. Right now, farmers in North Georgia, Alabama and North Carolina are growing the tomato.
Florida growers will start soon, as we come into tomato season here.
The Tasti-Lee's sell for about $1.99 to $2.49 a pound.
This news stories original link: New Tomato Coming to Stores
Thursday, August 18, 2011
Tomato Contest at The Market Place August 25
Are you a ‘mater maven?
Show off your gorgeous garden goods at the first Homegrown Tomato Contest!
August 25 from 3 until 5 pm @ The Market Place in downtown Asheville.
Bring your tastiest, most exquisite tomato for your chance to win:
- $50 gift certificate to The Market Place
- Seed collections from local seed company Sow True Seed
- $15 in market bucks to Asheville City Market
Got an ugly tomato? Bring it, too, for the Ugly Tomato Contest! *Note: Up to six judges could be sampling your tomato, so choose one that can be sliced into at least six slices. If bringing cherries or Sun Golds, bring at least six for sampling.
Entries must arrive right at 3 pm to allow time for set up, slicing, and judging. During judging, enjoy tomato appetizers and drinks prepared by Chef William Dissen, mingle with fellow gardeners, and get great gardening advice and resources! The restaurant’s bar will also be open for afternoon cocktails (not included in entry fee.) Winners will be announced near the end of the celebration. After the contest, stay for dinner and exclusive local tomato specials.
Judges: Charlie Jackson, executive director of ASAP; William Dissen, chef/owner of The Market Place; Missy Huger, owner/operator of Jake’s Farm; Del Holston, Asheville CVB Online Relations Manager/Foodtopia; Dr. Dilip Panthee, Assistant Professor, Tomato Breeding, NC State Univ; and a representative from Sow True Seed
$8 entry fee benefits local farmers and ASAP. Contest is limited to the first 30 entrants. To reserve your space, contact The Market Place at (828) 252-4162.
This event is brought to you by The Market Place and ASAP and made possible with donations from Sow True Seed.
Wednesday, July 27, 2011
NC Pest News for July 22
Sorry this is a little late. The latest edition of NC Pest News is now available.
In the July 22 issue:
In the July 22 issue:
- My tomato plants are wilting...then they die
- New website to report brown marmorated stink bug sightings in North Carolina
Thursday, February 24, 2011
Study Vindicates Tomatoes in 2008 Salmonella Outbreak
From the United Fresh Produce Association
For more information, visit http://www.unitedfresh.org/ or call 202-303-3400
In a study released in the New England Journal of Medicine, scientists from the Centers for Disease Control and Prevention provided detailed evidence linking a nationwide outbreak of Salmonella Saintpaul in 2008 to jalapeño and serrano peppers, and explained how tomatoes were mistakenly implicated in the early stages of the investigation.
United Fresh Produce Association President and CEO Tom Stenzel provides the following statement on the study:
“Members of the produce industry and consumers alike should be both relieved and encouraged to see this information confirming the source of the outbreak of Salmonella Saintpaul in 2008. The study in this week’s New England Journal of Medicine underscores the fact that temporal associations based on memories of what someone has eaten weeks earlier can be useful, but not definitive, in these investigations.
“It’s clear from the study that many sick individuals recalled eating a salsa product, but failed to recognize the peppers that were contained as an ingredient. By prematurely jumping to the conclusion that tomatoes were causing the outbreak, officials may have unwittingly allowed the outbreak to continue.
“We credit the CDC and Food and Drug Administration now for reporting these findings, as an important lesson to be learned in outbreak investigations.
“The fresh produce industry is 100 percent committed to doing all we can to prevent any contamination of any commodity from ever occurring. But these are natural products grown outside in nature, often eaten without cooking. In the rare case in which a problem does occur, we stand ready to work with local, state and federal officials to bring the most rapid identification, traceback and removal of a product from the marketplace.
“We are committed to bringing our very best scientific knowledge and detailed understanding of growing areas, production processes and distribution to help government officials quickly identify and remove the real cause of any problem.”
Thu, 2011-02-24 07:26
For more information, visit http://www.unitedfresh.org/ or call 202-303-3400
In a study released in the New England Journal of Medicine, scientists from the Centers for Disease Control and Prevention provided detailed evidence linking a nationwide outbreak of Salmonella Saintpaul in 2008 to jalapeño and serrano peppers, and explained how tomatoes were mistakenly implicated in the early stages of the investigation.
United Fresh Produce Association President and CEO Tom Stenzel provides the following statement on the study:
“Members of the produce industry and consumers alike should be both relieved and encouraged to see this information confirming the source of the outbreak of Salmonella Saintpaul in 2008. The study in this week’s New England Journal of Medicine underscores the fact that temporal associations based on memories of what someone has eaten weeks earlier can be useful, but not definitive, in these investigations.
“It’s clear from the study that many sick individuals recalled eating a salsa product, but failed to recognize the peppers that were contained as an ingredient. By prematurely jumping to the conclusion that tomatoes were causing the outbreak, officials may have unwittingly allowed the outbreak to continue.
“We credit the CDC and Food and Drug Administration now for reporting these findings, as an important lesson to be learned in outbreak investigations.
“The fresh produce industry is 100 percent committed to doing all we can to prevent any contamination of any commodity from ever occurring. But these are natural products grown outside in nature, often eaten without cooking. In the rare case in which a problem does occur, we stand ready to work with local, state and federal officials to bring the most rapid identification, traceback and removal of a product from the marketplace.
“We are committed to bringing our very best scientific knowledge and detailed understanding of growing areas, production processes and distribution to help government officials quickly identify and remove the real cause of any problem.”
Thu, 2011-02-24 07:26
Tuesday, August 24, 2010
Insect Pests Plaguing Vegetable Growers
This article is from the latest edition of NC Pest News from Entomology Extension Specialist, Dr. Mark Abney.
"A variety of insects are currently plaguing vegetable growers across North Carolina. Armyworms and corn earworms have been abundant and moth flights are continuing. European corn borers have been abundant in many of our research trials this year after several years of low numbers. Heavy European corn borer infestations occurred in sweet corn at the Central Crops Research Station in Clayton and large numbers were seen in bell pepper trials near Kinston and in the mountains near Fletcher.
Melon growers have not been immune to insect problems, and there have been a couple cases recently of corn rootworm larvae feeding on the undersides of cantaloupes. We do not see this on a regular basis, but it seems to happen somewhere every year. Larvae feed on the undersides of fruit, usually after a heavy rain, and there is no technology currently available to effectively control the problem.
As we approach late August, home gardeners and commercial growers alike will be faced with managing pickleworms in cucumber and squash. Commercial growers are forced to rely on preventative insecticide applications as tolerance for pickleworms in harvested produce is essentially zero. Home gardeners are faced with an uphill battle against this pest as management options available are not likely to provide good control. The best advice for gardeners is usually to plant early and harvest before pickleworms arrive from the south each year.
Another perennial foe of the cucurbit grower, the squash bug, is making its presence known in backyard gardens, commercial organic production, and in research trials. Large populations recently moved into research plantings of squash and cucumber at the Horticultural Crops Research Station near Clinton. It only takes a couple squash bugs to kill a young squash plant, so scouting and timely management are critical. These bugs can be difficult to kill, and the adult stage is particularly tough to control. Targeting the nymphs is important.
Scouting vegetables is absolutely essential to prevent losses due to insects and to maximize the effectiveness of insecticide applications. For control recommendations in specific crops, please refer to the North Carolina Agricultural Chemicals Manual (http://ipm.ncsu.edu/agchem/5-
Wednesday, July 28, 2010
Late Blight Confirmed on Tomatoes In Henderson County
Late blight has been positively identified in Henderson County on tomatoes. With the afternoon showers and reports from other parts of the eastern U.S. it was only a matter of time.
Growers are encouraged to scout their fields and begin with control measures.
Sorry I don't have a lot of time to put details in this afternoon, but review my post from last year for some basic information.
Recommendations for conventional producers are chlorothalonil as a preventative if late blight is not found in your field or nearby. If late blight has been identified in your field applications of cyazofamid (Ranman at 2.1-2.75 fl oz/acre), fluopicolide (Presidio at 3-4 fl oz/acre) or mandipropamid + difenoconazole (Revus Top at 5.5-7 fl oz/acre) are recommended. Always read and follow the label when using pesticides! The label is the law.
For organic recommendations, see this article from Alex Stone on eXtension.
More to be reported later. Sorry again for the short note.
UPDATE 1 PM:
This just in from NCSU Plant Pathologist Dr. Kelly Ivors:
"Hey Everybody-
This morning we found and confirmed late blight (by microscopic examination) in one small shaded area of a conventional tomato field in Henderson County. We have not been able to confirm its presence anywhere else in the tomato production areas of NC this summer, so I believe this is the start of the tomato late blight epidemic in WNC. We've had some rains recently and I'm sure it's out there elsewhere now, or soon to arrive.
Fungicide recommendations for controlling late blight on fresh market tomatoes start at week 9 in the NC tomato foliar fungicide guide.
It can be found at this link.
In addition, there is information (fact sheet) on this disease in North Carolina, including pictures of the symptoms at this link.
Check out the different diseases and select the one under Tomato Late Blight.
Please make sure to get your preventative sprays on as soon as possible if you grow tomatoes in late blight prone areas. Chlorothalonil works well as a protectant if you do not yet have the pathogen in your field. If already established in your tomato field, it would be best to apply something more than a protectant like Presidio (+ chlorothalonil) or Ranman.
If you need a confirmation of late blight in your fields, please do not hesitate to call your agent or my lab to submit a sample.
Thanks
Kelly"
Wednesday, June 30, 2010
Webinar 7/1: Late Blight Management on Organic Farms
There is still time to register for tomorrow's 2010 eOrganic Late Blight Webinar!
Are you an organic producer who battled with late blight last year? Late blight hasn't been found in NC, yet, but if you want some tips and to learn management options for late blight control, this webinar is just for you.
What: Late Blight Management on Organic Farms 2010
When: July 1, 2010 at 8 PM Eastern Time (7 PM Central, 6 PM Mountain, 5 PM Pacific)
Space is limited.
Click here to register
http://www.extension.org/
Late blight reached epidemic proportions on U.S. farms in 2009. Join eOrganic presenters Dr. Sally Miller of Ohio State University and Dr. Meg McGrath of Cornell University for a free Webinar to hear an update on late blight in 2010. Learn about the late blight disease cycle, how to scout and diagnose the disease, and how to manage late blight on organic farms.
Thank you and hope you can make it!
Thursday, April 22, 2010
Don't Bring in Problems with Transplants!
Healthy vegetable transplants in a local greenhouse.This is the time of year when commercial growers and homeowners alike are preparing for transplanting of vegetable crops.
Warning: Don't bring diseases into your garden or field on transplants!
Purchasing and planting diseased plants into your garden or production field can cause big headaches and major problems later in the season.
Be sure to inspect transplants before you purchase them, especially from home garden centers! Often diseased vegetable starts find their way onto retailers' shelves.
Last year, there was a major problem with late blight on tomato transplants that were purchased from some garden centers. Though this was not a problem in North Carolina, the lesson is still an important one: Do not purchase any plants that have visible signs of disease including lesions, spots, specks, wilts, discoloration, etc!
Some disease problems to look out for are bacterial spot on tomatoes and peppers, damping-off on many different vegetable crops and late blight on tomato and potato.
In addition, always make sure your transplants have nice, healthy, white root growth. Pull a few plants out and inspect their root system. Also, handle your transplants with care. If you pinch the tender stem of a transplant too tightly, you could damage it and invite pathogens in for attack.
Pepper transplants which became diseased by Alternaria spp. after improper handling.Dr. Mary Hausbeck from Michigan State University has just published an on-line report for greenhouse producers entitled: Transplant Diseases: Identification and Control. This publication includes conventional control measure for greenhouse producers that produce transplants, but it also includes some good identification tips for everyone purchasing or producing vegetable transplants.
*Special thanks to Dr. Kelly Ivors for reminding me about this important topic!*
Friday, March 26, 2010
Herbicide Carryover: Bioassay
Last year, a grower that I work with was noticing some unusual growth habits and symptoms of his various vegetables. Many of these symptoms look almost like viral diseases of vegetable crops. However, the problems were seen on many different crops and they were widespread - nearly every plant was affected. This is not common of plant diseases caused by viruses.
It was discovered that he was using manure that he received for free from a neighbors horse operation. The manure was determined to be contaminated with the herbicide picloram (trade name Grazon), that is common in pasture management.
Here are some pictures of the damage.
Chlorotic (yellowing) lettuce damaged by herbicide.
Chlorotic (yellowing) peas damaged by herbicide.
Spinach leaf distortion and puckering due to herbicide damage.
Discoloration of tomato leaves caused by herbicide damage.
There is documentation that shows that this active ingredient can remain in the soil, causing problems for three years!
Today I went out and we took some samples for a bioassay to determine if there are still damaging levels of picloram in the soil.
First we walked through the contaminated field and took soil cores every few feet throughout the plot.
Then we mixed the soil all together and put it in small pots.
We planted three bean seeds in each pot.
Of course we included a control. Some soil from a field where manure was not applied.
The pots were set on separate trays and placed in different spots in the greenhouse.
Before you plant your garden this year, please be aware of the possible dangers of using manure. Question your source about herbicide use. To learn more about herbicide carryover, read about. Dr. Jeanine Davis's extension article, Herbicide Carryover in Hay, Manure and Grass Clippings.
**UPDATE MAY 2010**
New Herbicide Carryover publication now available!
Dr. Jeanine Davis just posted an article about this topic on her site, NC Alternative Crops Blog.
**I'd like to thank Amanda and Phillip for their assistance with the diagnosis of this problem last summer. You two are the greatest!**
It was discovered that he was using manure that he received for free from a neighbors horse operation. The manure was determined to be contaminated with the herbicide picloram (trade name Grazon), that is common in pasture management.
Here are some pictures of the damage.
Chlorotic (yellowing) lettuce damaged by herbicide.
Chlorotic (yellowing) peas damaged by herbicide.
Spinach leaf distortion and puckering due to herbicide damage.
Discoloration of tomato leaves caused by herbicide damage.Today I went out and we took some samples for a bioassay to determine if there are still damaging levels of picloram in the soil.
First we walked through the contaminated field and took soil cores every few feet throughout the plot.
Then we mixed the soil all together and put it in small pots.
We planted three bean seeds in each pot.
Of course we included a control. Some soil from a field where manure was not applied.
The pots were set on separate trays and placed in different spots in the greenhouse.Now, we wait. In three weeks, we will inspect the seedlings. If they do not germinate or the true leaves show symptoms we will know there is still residue of the herbicide present.
For the grower's sake, let's hope that these beans grow perfectly!
I will keep you updated on the progress.
For the grower's sake, let's hope that these beans grow perfectly!
I will keep you updated on the progress.
**UPDATE MAY 2010**
New Herbicide Carryover publication now available!
Dr. Jeanine Davis just posted an article about this topic on her site, NC Alternative Crops Blog.
**I'd like to thank Amanda and Phillip for their assistance with the diagnosis of this problem last summer. You two are the greatest!**
Friday, November 6, 2009
Physiological, Nutritional and Other Disorders of Tomato Fruit
Tomatoes with 'rain check', due to excessive rainfall.Tomato producers face challenges every year. Some of these problems are pests and diseases, but some are related to nutrient deficiencies, some are caused by environmental conditions or genetic variations and some are physiological in nature.
The publication "Physiological, Nutritional, and Other Disorders of Tomato Fruit" by Dr. Stephen M. Olson of the University of Florida is an excellent resource. Dr. Olson describes these problems and gives possible causes or explanations for them, as well as possible control measures. The publication has some great pictures!
(Heather, I know you're reading this. You must be very proud!)
Wednesday, August 19, 2009
Tomato Workshop This Friday!!
Tomato Workshop:
Highlighting Studies on Growing Organic Heirloom Tomatoes
And Growing Tomatoes with a Microbially Active Biochar Product
When: August 21, 2009 10:00 AM
Where: Mountain Research Station, Waynesville, NC
Directions at: http://www.agr.state.nc.us/
The Studies:
Organic Production of Heirloom and Heirloom-type Hybrid Tomatoes by Jeanine Davis and Dilip Panthee
Farmers and gardeners have been very interested in the organic heirloom tomato studies that we have conducted at this research station since 2004. This year, 11 heirloom tomato varieties and 9 new heirloom-type hybrids are being grown with an organic insect and disease control strategy that we have developed from results from the previous years’ studies. For the first time, we are growing these indeterminate tomatoes on a high-stake, string and weave system instead of a standard trellis system. There will also be a taste test to compare all the varieties.
Assessing the Effects of Fertilizer Rates and Carbon-based Soil Inoculants on Tomato Growth and Yield by Jeanine Davis
Everyone is talking about biochar and how it can improve crop yields, remediate soils, reduce fertilizer use, sequester carbon, and as a byproduct of its manufacturing, be a source of an alternative fuel. This study is one of several in the Southeast testing CHARGROW, a biochar product inoculated with beneficial soil microorganisms. Different formulations of the product were used to grow the transplants at two rates. The plants are being grown under three fertilizer regimes. Organic disease and insect control products are currently being used. A member of the Carbon Char Group will be present to discuss biochar and CHARGROW.
Tomato Sandwiches Provided: Back by popular demand-free tomato sandwiches! Make your own sandwich-we’ll provide the tomatoes, bread and mayonnaise. Chips and tea will round out this light lunch.
Come Prepared: This is an outdoors workshop. We will have canopies set up, tables, and chairs. If we have heavy rain, we will move inside for the taste tests and lunch.
For More Information: Please call Terri Schell at 828-684-3562 or email her at Terri_Schell@ncsu.edu.
Funding: Funding for these two projects was provided by Brandt Consolidated (http://www.
Who is Conducting These Studies: These studies are being conducted by Dr. Jeanine Davis, Associate Professor and Extension Specialist, and Dr. Dilip Panthee, Assistant Professor, in the Department of Horticultural Science at NC State University. They are located at the Mountain Horticultural Crops Research and Extension Center in Mills River, NC. http://www.ces.ncsu.edu/
There is word that some representative from Ingles Supermarket plan to attend the workshop. The representatives would like to meet with local farmers with an emphasis on "organic" and "local". Ingles is making a big effort to buy local, so you might want to rearrange your schedule to attend!
Tuesday, August 4, 2009
Late Blight Confirmed on Tomatoes In Henderson County
Late blight was confirmed in the plant pathology lab today at the research station in Mills River. The sample came from a field in Henderson County. Reports of the disease will most likely start popping up all over WNC.
Review my last post on Late Blight and Dr. Kelly Ivors Factsheet on Tomato Late Blight for details on the pathogen.
Conventional growers are advised to use a chlorothalonil product or Revus Top (mandidpropamid + difenoconazole) if late blight is not detected in the planting as a protectant. If late blight is confirmed in your planting, a combination of Presidio (fluopicolide) tank mixed with chlorothalonil is recommended. Other effecacious products labeled for late blight on tomato include: Curzate (cymoxanil) and Tanos (famoxadone + cymoxanil).
Organic growers are urged to use preventative sprays to manage late blight because the disease can progress very quickly. Do not wait to see disease to treat! Recommended control involves: Copper + Serenade (Bacillus subtilis QST 713, labeled for late blight suppression only) alternated with Copper + Sonata (Bacillus pumulis QST 2808).
Good luck!
Review my last post on Late Blight and Dr. Kelly Ivors Factsheet on Tomato Late Blight for details on the pathogen.
Conventional growers are advised to use a chlorothalonil product or Revus Top (mandidpropamid + difenoconazole) if late blight is not detected in the planting as a protectant. If late blight is confirmed in your planting, a combination of Presidio (fluopicolide) tank mixed with chlorothalonil is recommended. Other effecacious products labeled for late blight on tomato include: Curzate (cymoxanil) and Tanos (famoxadone + cymoxanil).
Organic growers are urged to use preventative sprays to manage late blight because the disease can progress very quickly. Do not wait to see disease to treat! Recommended control involves: Copper + Serenade (Bacillus subtilis QST 713, labeled for late blight suppression only) alternated with Copper + Sonata (Bacillus pumulis QST 2808).
Good luck!
Monday, July 27, 2009
My Shiny, New Tomato Grader
There are many wonderful aspects of my job as an agriculture extension agent, two of them are working with a diversity of folks and getting my hands dirty.
Last week I got to help out harvesting a variety trial for Harris Moran. The trial involves 27 different commercial varieties of tomatoes (11 Roma and 16 round, red). This was just the first picking of the trial and because we haven't had an abundance of sunny, hot days this summer it was late and only the early fruiting varieties had lots of fruit to be harvested.
After the round, red tomato fruit are picked they are graded based on size and shape. For shape they are given a 1-10 rating, with 1 being flat, 5 being perfectly round and 10 being very tall and elongated. Grading the tomatoes is something I find to be really fun! In a packing operation the packing line does the size grading for you, using holes and conveyors, but in field trials we get to do this by hand.
As a surprise I received my very own, brand new, shiny set of aluminum tomato grading cards (see pictures below).
The tomato grading cards separate fruit by diameter. If a tomato doesn't fit through the top hole but fits through the bottom hole, it belongs in that grade. For example, see the card below. A tomato that is considered a 5X6 will be too big to fit through the top hole of this card but will fit through the bottom hole just perfectly. Pretty easy!
These are a very valuable tool for evaluating the quality and consistency of tomato fruit for a specific variety. And now I have my very own set!
I know, I know... The little things...
Last week I got to help out harvesting a variety trial for Harris Moran. The trial involves 27 different commercial varieties of tomatoes (11 Roma and 16 round, red). This was just the first picking of the trial and because we haven't had an abundance of sunny, hot days this summer it was late and only the early fruiting varieties had lots of fruit to be harvested.
After the round, red tomato fruit are picked they are graded based on size and shape. For shape they are given a 1-10 rating, with 1 being flat, 5 being perfectly round and 10 being very tall and elongated. Grading the tomatoes is something I find to be really fun! In a packing operation the packing line does the size grading for you, using holes and conveyors, but in field trials we get to do this by hand.
As a surprise I received my very own, brand new, shiny set of aluminum tomato grading cards (see pictures below).
The tomato grading cards separate fruit by diameter. If a tomato doesn't fit through the top hole but fits through the bottom hole, it belongs in that grade. For example, see the card below. A tomato that is considered a 5X6 will be too big to fit through the top hole of this card but will fit through the bottom hole just perfectly. Pretty easy!
These are a very valuable tool for evaluating the quality and consistency of tomato fruit for a specific variety. And now I have my very own set!
I know, I know... The little things...
Monday, July 6, 2009
Tomato Late Blight
Let me first start off by saying Late Blight of Tomato HAS NOT BEEN FOUND IN WNC, yet. But, it has been confirmed very close by in Northern Georgia.
Late blight of tomato is caused by Phytophthora infestans, the same pathogen that wiped out the potatoes in the Irish Potato Famine of the 1840s. P. infestans is an oomycete organism, a group that is also known as the water molds. The pathogen enjoys cool, wet weather conditions. P. infestans spreads and kills a plant very quickly, especially in ideal conditions. Spores of the pathogen are easily disseminated from infected areas to other areas via wind currents, these spores are protected by cloudy conditions.
Symptoms of late blight appear as large, olive green to brown spots on leaves. You may see a fuzzy, white fungal growth on the underside of the leaves. Symptoms also appear as brown or black lesions on the stems and fruit.
To see some excellent pictures of late blight, visit Cornell's Long Island Horticulture and Extension Center's site and the NCSU Factsheet on Tomato Late Blight.
Late Blight is often confused with Early Blight. Unfortunately, these diseases have similar names, but the symptomology and causal organisms couldn't be more different. If you see bulls-eye lesions on leaves starting on the bottom leaves, you are most likely dealing with Early Blight, a fungal disease, caused by Alternaria solani. Revisit my post Early Blight of Tomatoes for pictures and additional information. Compare symptoms of Early Blight with the pictures of Late Blight from Cornell's link above. Cheryl Smith at UNH has also put together an excellent resource comparing the 2 diseases.
If you think you have Late Blight of Tomato, please contact your local extension office to have it positively diagnosed.
Late blight has been all over the news because of its early arrival in the Northeastern US, which has been experiencing cool and wet weather as of late. The disease doesn't usually occur in that region until late-July or August. This year it is believed that the pathogen hitch-hiked on transplants to retail stores and then to home gardens. It is believed that the disease appeared as early as mid-June.
To read more about the problem in the Northeast visit the following sites/article:
UMass Extension "Late Blight Alert for Potatoes and Tomatoes"
American Vegetable Grower "Late Blight on Potatoes, Tomatoes Confirmed in Northeast" - contains information on management as well
Providence Journal "Irish Potato Famine Fungus Strain Hits R.I. Crops"
Late blight of tomato is caused by Phytophthora infestans, the same pathogen that wiped out the potatoes in the Irish Potato Famine of the 1840s. P. infestans is an oomycete organism, a group that is also known as the water molds. The pathogen enjoys cool, wet weather conditions. P. infestans spreads and kills a plant very quickly, especially in ideal conditions. Spores of the pathogen are easily disseminated from infected areas to other areas via wind currents, these spores are protected by cloudy conditions.
Symptoms of late blight appear as large, olive green to brown spots on leaves. You may see a fuzzy, white fungal growth on the underside of the leaves. Symptoms also appear as brown or black lesions on the stems and fruit.
To see some excellent pictures of late blight, visit Cornell's Long Island Horticulture and Extension Center's site and the NCSU Factsheet on Tomato Late Blight.
Late Blight is often confused with Early Blight. Unfortunately, these diseases have similar names, but the symptomology and causal organisms couldn't be more different. If you see bulls-eye lesions on leaves starting on the bottom leaves, you are most likely dealing with Early Blight, a fungal disease, caused by Alternaria solani. Revisit my post Early Blight of Tomatoes for pictures and additional information. Compare symptoms of Early Blight with the pictures of Late Blight from Cornell's link above. Cheryl Smith at UNH has also put together an excellent resource comparing the 2 diseases.
If you think you have Late Blight of Tomato, please contact your local extension office to have it positively diagnosed.
Late blight has been all over the news because of its early arrival in the Northeastern US, which has been experiencing cool and wet weather as of late. The disease doesn't usually occur in that region until late-July or August. This year it is believed that the pathogen hitch-hiked on transplants to retail stores and then to home gardens. It is believed that the disease appeared as early as mid-June.
To read more about the problem in the Northeast visit the following sites/article:
UMass Extension "Late Blight Alert for Potatoes and Tomatoes"
American Vegetable Grower "Late Blight on Potatoes, Tomatoes Confirmed in Northeast" - contains information on management as well
Providence Journal "Irish Potato Famine Fungus Strain Hits R.I. Crops"
Friday, May 22, 2009
Frost Event- Vegetable Transplants and Strawberries
Monday night we had some very cold temperatures. Asheville Airport reported a record low of 35 degrees F and the Mountain Research Station in Waynesville reported 31 degrees F. That is pretty cold for the third week in May!
Vegetables/ Vegetable Transplants:
Most commercial growers were out in their fields early Tuesday morning taking precautionary measures to protect their young vegetable transplants. Some growers sprayed water, while others lit fires in drive rows.
Because most vegetables are planted on plastic, they remain somewhat warmer than air temperature. But, I did see some tomato transplants that had some minor frost damage. In the pictures below, notice the tips of the leaves looked burned. Also, we saw some speckling on the leaflets (bottom picture). Luckily, these plants didn't suffer severe damage and will be able to grow out of the damage. Pepper plants and cucumber plants in the same field didn't exhibit symptoms of frost damage.
Strawberries:
Most strawberry growers were able to put on row covers to protect blooms.
Did you know? Just 10-15 minutes of ice crystals on strawberry blossoms can cause serious damage, such as irregular shaped fruit, resulting in economic injury. Temperatures don't need to fall below 32-33 degrees F to result in damage.
Revisit my blog entry "Cold Damage Strawberries" for more information and videos on assessing damage.
I want to hear from you:
Did you experience any frost damage this week?
Have you experienced any damage this season?
Use the comment feature to post a comment.
Vegetables/ Vegetable Transplants:
Most commercial growers were out in their fields early Tuesday morning taking precautionary measures to protect their young vegetable transplants. Some growers sprayed water, while others lit fires in drive rows.
Because most vegetables are planted on plastic, they remain somewhat warmer than air temperature. But, I did see some tomato transplants that had some minor frost damage. In the pictures below, notice the tips of the leaves looked burned. Also, we saw some speckling on the leaflets (bottom picture). Luckily, these plants didn't suffer severe damage and will be able to grow out of the damage. Pepper plants and cucumber plants in the same field didn't exhibit symptoms of frost damage.
Strawberries:
Most strawberry growers were able to put on row covers to protect blooms.
Did you know? Just 10-15 minutes of ice crystals on strawberry blossoms can cause serious damage, such as irregular shaped fruit, resulting in economic injury. Temperatures don't need to fall below 32-33 degrees F to result in damage.
Revisit my blog entry "Cold Damage Strawberries" for more information and videos on assessing damage.
I want to hear from you:
Did you experience any frost damage this week?
Have you experienced any damage this season?
Use the comment feature to post a comment.
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