Tomato Roma VF OP | 25g

Description

Tomato Roma VF OP is a popular open-pollinated (OP) variety known for its excellent quality and suitability for processing.

Here’s a detailed explanation of this variety:

Variety Overview of Tomato Roma VF OP

• Type: Open-Pollinated (OP)
• Growth Habit: Determinate (bush type)
• Maturity: Early to mid-season, typically matures in 75-80 days from transplanting.
• Fruit Shape & Size: Produces elongated, pear-shaped (plum) fruits, usually weighing between 60 to 100 grams.
• Color: Bright red when fully ripe.

Advantages of Tomato Roma VF OP

• Disease Resistance: The “VF” designation stands for resistance to Verticillium Wilt and Fusarium Wilt, two common tomato diseases that can devastate crops.
• High Yield: Capable of producing a large number of uniform fruits per plant, contributing to a high overall yield.
• Good for Processing: The firm flesh, low moisture content, and few seeds make it ideal for processing into sauces, pastes, and canned products.
• Long Shelf Life: The fruits are known for their firm texture, which helps them maintain quality during storage and transportation.

Growing Conditions

• Climate: Thrives in warm climates with full sunlight but can adapt to a range of growing conditions.
• Soil: Prefers fertile, well-drained soil with a pH of 6.0 to 6.8.
• Watering: Consistent watering, particularly during flowering and fruiting stages, is required to avoid blossom end rot and other water-related issues.
• Fertilization: Responds well to balanced fertilization, emphasizing potassium and phosphorus for fruit development.

Cultural Practices

• Planting: Can be grown from direct seeding or transplanted seedlings. Spacing is typically 60-75 cm between plants and 90-100 cm between rows.
• Staking: Although it is a determinate variety, staking or light trellising may be used to support heavy fruit clusters.
• Pruning: Minimal pruning is needed, focusing on removing any suckers and maintaining good air circulation.

Harvesting

• Timing: Fruits are ready for harvest when they achieve full color and firmness. For processing, they can be harvested at the mature green stage if necessary.
• Yield: Average yield ranges from 20 to 30 tons per hectare, depending on cultivation practices and growing conditions.

Uses

• Processing: Primarily grown for making tomato paste, sauces, ketchup, and canning due to its high solids content and low water.
• Fresh Market: Although primarily a processing tomato, it can also be used fresh in salads, cooking, and garnishes.