dr. richard g. snyder 11/10/2009 - umass amherst · 2012. 11. 8. · dr. richard g. snyder...

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Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 1 D Ri h dG S d Dr. RichardG. Snyder Professor & Vegetable Specialist 11/10/2009 Greenhouses are for Environmental Modification ytemperature ylight yinsects, diseases, and weeds yair pollutants ywater 11/10/2009 Why Modify the Environment? y allow crop production at a time when it would otherwise be impossible. l i ld ii l i h i y example we raise cold sensitive plants inthewinter months in a greenhouse, which we could not do in the field at the same time of year. 11/10/2009 Structures for Modifying The Environment yGreenhouses h l yHigh Tunnels yRow Covers yPlastic Mulch 11/10/2009 Greenhouse Tomatoes Higher Quality & Value ylocally grown yvine ripened yuniform size & shape yvine ripened ynot breakers or gassed ygood red color ygood flavor 11/10/2009 higher quality higher quality -- --Æ Æ higher value higher value Looks easy? Lot to learn 11/10/2009

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Page 1: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 1

D  Ri h d G  S dDr. Richard G. SnyderProfessor & Vegetable Specialist

11/10/2009

Greenhouses are for Environmental Modificationtemperaturelightinsects, diseases, and weedsair pollutantswater

11/10/2009

Why Modify the Environment?

allow crop production at a time when it would otherwise be impossible.  

l     i   ld  i i   l  i   h   i  example ‐we raise cold sensitive plants in the winter months in a greenhouse, which we could not do in the field at the same time of year.

11/10/2009

Structures for Modifying The Environment

Greenhousesh lHigh Tunnels

Row CoversPlastic Mulch

11/10/2009

Greenhouse TomatoesHigher Quality & Value

locally grownvine ripened

uniform size & shapevine ripened

not  breakers or gassed

pgood red colorgood flavor

11/10/2009

higher quality higher quality ---- higher valuehigher value

Looks easy? Lot to learn

11/10/2009

Page 2: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 2

Village Farms of Virginia

11/10/2009

42 acres under one roof

Eurofresh Farms Willcox, AZ

318 acres total

11/10/2009

Almeria, SpainAlmeria, Spain

11/10/2009

Almeria, Spain 

11/10/2009

Small, family‐run business.

Huge, multi‐acre range.

11/10/2009

Same Concepts.

#1 Grow, then Sell TomatoesDon’t even think about growing greenhouse tomatoes unless you have a market to sell them.Small grower?S ll l llSell locally.Have alternativebuyers.

11/10/2009

Page 3: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 3

#2  Get EducatedConferences and Workshops like this oneGreenhouse Tomato Short CourseExtension publicationsBooksNewslettersVisit growersInternet

11/10/2009

#3 Get a Greenhouse

See vendor list in Greenhouse Tomato Handbook.Determine size.Si  l iSite location.Sales on site?Plan for drainage.

1‐2% slope.

11/10/2009

#4 Learn The LanguageSee the Greenhouse Tomato Growers’ Glossary.Learn the terminology.Feel free to suggest words to add if you find other terms you don’t know.

11/10/2009

#5  Start Small

1 or 2 baysNot 6

“Well you said 

start small…”

Not 6Not 12Not 5 acres

11/10/2009

#6 Who will do all the work?Labor – yes there is work to do.Average 20 hours per week per bay over the life of the crop.

Do it all by yourself?Family labor?Family labor?Hire part time labor?Hire full time labor?

Be sure labor is available when you need it.

11/10/2009

#7  Good Quality Water

Get your water testedIn Mississippi –Mississippi State Chemical Laboratory1 Gallon in CLEAN jug (not from milk!)1 Gallon in CLEAN jug (not from milk!)i.e. from bottled water

◦ Not all water is created equal◦ Water quality can change over time

Especially community water

11/10/2009

Page 4: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 4

#8 Temperature Control

Heaters (64˚ F min)Fans (keep it under 90˚ F)VentsVentsHAFShade Materials?Pad & Fan system?Fogging?

11/10/2009

#9 How Many Plants?Plant Population5 square feet per plant

Length X width / 5 = number of plants24 X 96  460 plants

3 or 4 plants for 2 cubic foot lay‐flat bag2 plants per 5 or 7 ½ gallon upright bag or 5 gallon nursery bucket

11/10/2009

#10 VarietyChoose a good variety.Pick a greenhouse variety.Look for

Good yield & sizeRed colorExcellent disease resistanceFree of disorders

11/10/2009

#11  Choose a good growing mediumPine bark (composted fines)PerliteCoconut coirRockwoolPeat‐lite mixesSoilSandNewer Alternatives

11/10/2009

#12 Have the right tools of the tradePollinator or bumblebee hive 

(Class A, B, C)

pH meterEC meterEC meterHigh/low thermometer

11/10/2009

#13 Design A Good Irrigation SystemNot as simple as it sounds.Get help from an irrigation engineer.Choose proper emitters.Use filters.Plan for fertigation.

Bulk tankInjector

11/10/2009

Page 5: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 5

Use a greenhousehydroponic tomato fertilizer.Use correct pH (5.6‐5.8).

#14 Fertility & Nutrition

p (5 5 )Get regular tissue analysis.

11/10/2009

#15 Have A Support System*

Wire HeightAverage – 7 feet above ground.Higher for the taller grower.Lower for the shorter grower.

B    i  h   d Be sure it has good support.600 plants can weigh 3 to 4 tons!

3 feet apart in V‐formation over row.Tie strings to wire and clip to base of plant.

*note: this does not refer to group therapy, but that may be useful as well.

11/10/2009

#16 Be prepared for Insects and Diseases.

They happen.Insects do not know if you are organic.Prevention works best.Greenhouse structure does not prevent insects and diseases from getting in.Consider a double door entry.Consult with your Pest Management Specialists

11/10/2009

#17 Do Not Use Herbicides In The Greenhouse.

Do not use Roundup in the greenhouse.Do not use Roundup outside the greenhouse when plants are inside the greenhouse.Do not use any herbicides in the greenhouse.y gDo not use any herbicides outside the greenhouse when plants are inside the greenhouse.

Quiz – Which Herbicide is OK to use in GH?

11/10/2009

#18 Maintain your equipment

HeatersShould be ready in advance of 

dneed.

FansVentsEmittersInjectorsPumps

11/10/2009

#19 Use a Vented Heater ONLY.

Heaters must be vented to the outside with a stack.Do not use any space heaters in the greenhouse which exhaust into the greenhouse.Do not use so‐called “100% efficient heaters”.Ventless heaters may be ok for chickens, but NOT for tomatoes.Ethylene and carbon monoxide in exhaust gas will kill flowers, severely reducing yield.

11/10/2009

Page 6: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 6

#20  Worry!Check your work.Use pH and EC meter to check nutrient solution daily and after mixing.Use a gallon jug to check volume per dayUse a gallon jug to check volume per day.Walk the greenhouse every day.

Look for wilting plants.Look for critters.

11/10/2009

#21 Use Diagnostics Resources When Needed.

Local County Agent or Area Horticulture Agent.Extension Vegetable Specialist.Digital diagnostics.Diagnostics laboratory.Diagnostics laboratory.Email list.Friends in the business.

11/10/2009

#22  Know Your Role.GrowerSellerMarketerPromoterIndustry Representative

11/10/2009

#23 Know Your Product –What’s So Good About It?

Vine ripenedGood red colorGreat flavorLocally grownLocally grownNot breakers or gassedUniform size and shapeHigh nutrition value & other health benefitsExcellent quality

11/10/2009

TomatoNutrition

11/10/2009

#24 Sell Quality.Grade your fruit well.Do not sell cull or #2 and #1 fruit to same buyer.Build your reputation for high quality.y p g q yKeep your customers happy.Aim for repeat business!Develop a brand name customers associate with high quality.Logo

11/10/2009

Page 7: Dr. Richard G. Snyder 11/10/2009 - UMass Amherst · 2012. 11. 8. · Dr. Richard G. Snyder 11/10/2009 Greenhouse Tomatiology 6 #20 Worry! yCheck your work. yUse pH and EC meter to

Dr. Richard G. Snyder 11/10/2009

Greenhouse Tomatiology 7

#25 Know When to Harvest.Red ‐ same day retailLight red ‐ retail and close wholesalePink ‐ wholesale close and mid rangeTurning ‐ wholesale long range

Light Red

Red Ripe

g g gBreaker ‐ neverGreen ‐ NEVER EVER

Well, maybe for fried green tomatoes.

11/10/2009

Green Breaker Turning Pink

Greenhouse Tomato HandbookGreenhouse Tomato Growers’ GlossaryEnvironmental Control for Greenhouse Tomatoes

#26 Publication Resources

Greenhouse Tomatoes ‐ Pest Management in MississippiBudget For Greenhouse TomatoesA Spreadsheet Approach to Fertilization Management for Greenhouse Tomatoes

11/10/2009 All are on the web site.

Greenhouse Tomato Handbook

11/10/2009

Also available in Spanish

Greenhouse Tomato FAQ:www.msucares.com/crops/comhort/greenhouse.html

#27 Internet Resources

Greenhouse Tomato Short Course:www.greenhousetomatosc.com

11/10/2009

Greenhouse Tomato Short Course

Jackson, Mississippi areaMarch 9 ‐ 10, 2010Expert SpeakersEducational Materials

www.greenhousetomatosc.com

Growers from 20+ statesMost Meals IncludedExhibitors

Educational Materials

11/10/2009

Thanks for coming.

Questions?

11/10/2009