Tomatoes
go.ncsu.edu/readext?215932
en Español
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲All tomatoes grown in North Carolina are grown for fresh market and the majority of the industry utilizes the plasticulture system with raised beds covered with plastic, drip irrigation, fumigation of soils and the string-weave culture system. The highest concentration of production is in Western North Carolina (WNC) and production is important, but sporadic in Eastern North Carolina (ENC) and the Piedmont. Estimated total production is 2200 acres with average yields of 25 tons per acre for a total farm gate income of 31 to 33 million dollars. This represents 1.6 percent of U.S. fresh-market tomatoes ranking NC 10th in production.
Major diseases include the foliar and fruit pathogens and the root or crown pathogens. Foliar and fruit diseases include early blight, late blight (primarily WNC), Septoria leaf spot, bacterial canker, bacterial speck (primarily WNC), bacterial spot, and Tomato Spotted Wilt Virus. Major root and crown rot diseases include Verticillium (race 1 and 2; primarily WNC); Fusarium wilt (race 1, 2, and 3; primarily WNC), bacterial wilt (primarily ENC), southern stem blight (ENC), root-knot nematode and pith necrosis.
The majority of the industry uses conventional practices, but there is a growing organic market. Organic systems tend to rely on heirloom or otherwise less common varieties that typically do not have effective resistance against the common pathogens and rely on intense land management and cultural management practices for production.
Some additional web sites:
- Commercial Production of Staked Tomatoes in the Southeast
- Fresh Market Tomato Production in the Piedmont and Coastal Plain
- NC Tomato Grower’s Association
- 2022 NCSU Fungicide Spray Guide for Tomato in North Carolina
Disease factsheets
- Early blight on tomato NC State Factsheet
- Tomato late blight NC State Factsheet
- Septoria leaf spot of tomato NC State Factsheet
- Southern blight NC State Factsheet
- Bacterial spot of tomato NC State Factsheet
- Tomato bacterial wilt NC State Factsheet
- Damping-off of seedlings NC State Factsheet
- Gray mold of tomato NC State Factsheet