‘Yellow Pear’ Tomato Transplant

Tomato Growing Information

SCIENTIFIC NAME: Solanum lycopersicum

DETERMINATE (Bush): Varieties do not need pruning and may be grown with or without support; fruit ripens within a concentrated time period.

INDETERMINATE (Climbing): Varieties should be staked, trellised, or caged, and pruned for best results; fruit ripens over an extended period.

TRANSPLANTING OUTDOORS: Transplant into medium-rich garden or field soil 12-24″ apart for determinate varieties, 24-36″ apart for indeterminate, un-staked varieties, and 14-20″ for staking. Plant 3-8″ inches deep, covering the root ball well and up to the cotyledons (first leaves). If using grafted plants, take care to ensure the graft union is not touching the soil. Water seedlings with a high-phosphate fertilizer solution. For earliest crops, set plants out around the last frost date under floating row covers, which will protect from frost to about 28°F (-2°C). If possible, avoid setting out unprotected plants until night temperatures are over 45°F (7°C). Frost will cause severe damage.

FERTILIZER: Abundant soil phosphorus is important for early high yields. Too much nitrogen causes rampant growth and soft fruits susceptible to rot.

DISEASES: Learn the common tomato diseases in your area. Select resistant varieties. For prevention, use young, healthy transplants, avoid overhead irrigation, plow in tomato plant refuse in the fall, rotate crops, and do not handle tobacco or smoke before handling plants. Organic fungicides can reduce certain diseases when properly selected and applied.

BLOSSOM END ROT: Prevent blossom end rot by providing abundant soil calcium and an even supply of soil moisture.

INSECT PESTS: Use row covers to protect young seedlings from flea beetles. Tomato hornworms can be controlled with Bacillus thuringiensis, although not commonly found in the Kootenays. Organic insecticides may be required for potato beetle larvae and adults control. Growing healthy plants is the best way to manage pests!

HARVEST: Fully vine-ripen fruit when possible for best flavour. Mature green fruits may be picked in the fall and ripened indoors in a sunny location such as a windowsill.

STORAGE: Store firm, ripe fruit 7-16°C (45-60°F) for 4-7 days.

DAYS TO MATURITY: From transplants.