The harmful fungi of tomatoes and their problem to the processor

Abstract

Tomatoes are the most valuable vegetable crop for processing grown in the United States; $125,426,000 worth in 1961 compared to $49,577,000 for snap beans and $43,554, 000 for green, shelled peas, which were second and third in total value. More than twice as many tons of tomatoes (4,220,500) than sweet corn (1,714,370) were produced fromi less than two-thirds the harvested acreage. The agricultural production of tomatoes is an important segment of many states' economies, especially of California, Indiana., New Jersey, Ohio and some others. Like many plants, it suffers from numerous fungus-caused diseases, but the tomato's especially sueculent fruit (technically a berry) makes it even more susceptible than most to infections of fungi. At least 20 different species cause economically significant diseases. The disease fungi enter generally through sonme wound or other opening, although some are capable of penetrating the epidermis. They then extensively reproduce, causing a characteristic symptom of infection of the causal fungi. This ranges from a slight wilting or curling of the leaves to total defoliation, from small rotten spots on the stems or surface of the fruit to total infection and destruction of the whole tomato. The chara eteristics of each disease are specifie, and a person with proper training can recognize themn at an stage early enough to start a preventive or control program. The processor is naturally interested in the effectiveness of this field control program, for on it depends to a large extent the yield of the crop and the delivered quality of the raw stock to the processing plant. Rotten and moldy tomatoes cannot be used for processing; the conscientious processor has elaborate sorting techniques to ensure that thev do not contaminate the product. The Federal Food and Dirug Administration (FDA)