Solanaceous Vegetables

1
Solanaceous Vegetables

• Objective Give a general overview of growing
  tips, variation in types, and characteristics of
  tomatoes, peppers, and eggplant.

2
Varieties and Types of Fruit

• Hundreds of varieties are available to the home
  gardener that range in terms of
• Size
• From Currant to Goliath
• Shape
• Grape, Pear, Plum, Tangerine, Peach
• Color
• Red, Yellow, Orange, Pink, Purple, Black, Green

3
Types continued

• Vining Habit
• _____________________ - Plants grow vegetatively
  up to a point, then they enter the reproductive
  phase of growth
• _____________________ - Plants continue to grow
  vegetatively after reaching the reproductive
  phase
• Requires support with cages or stakes
• Days to maturity
• From 65-90 days

4
Growing Tips

• Plant transplants out after the last chance for
  frost
• _________________is popular and easy way to
  support
• Supported plants will produce more and healthier
  fruit
• Remove low-lying ________________ (suckers)
• Fertilize at transplanting and then again at
  fruit set
• High amounts of N and K are required
• Too much fertilizer before fruit set will deter
  fruiting

5
Common Problems

• Fruit _____________
• Caused by fluctuations in soil moisture
• Blossom End Rot
• Calcium deficiency
• Sun Scald
• Lack of protective foliage exposes fruit to
  intense sunlight causing a burn
• Tomato _________________

Soil moisture fluctuations Cracked tomatoes
Blossom end rot ?
6
Characteristics

• Tomatoes are a climacteric fruit
• Fruit will continue to _______________after
  harvest
• Factor that allows for unripened fruit to be
  shipped from long distances
• Tomatoes contain lycopene
• A non-nutritive phytochemical (carotenoid) that
  contains disease-preventing compounds
• Storing tomatoes in the refrigerator will
  _____________ affect the texture and taste
• Only store in refrigerator when decomposition is
  imminent!

7
Capsaicin Oil

• ______________ soluble alkaloid compound that
  concentrates in seeds and placenta of the fruit
• Only foods that absorb fat will relieve the
  intensity of hot peppers
• Bread, cheese, rice, milk
• Oil content increases and becomes concentrated
  with hot and dry weather conditions
• Level of heat also depends on pepper variety and
  level of _________________

8
Scoville Units

• Method of measuring heat of capsaicin oil by
  diluting oil from a pepper variety with drops of
  water
• The number of drops of water it takes to dilute
  the heat to an ___________________ level

9
Growing Tips

• Similar cultural guidelines as tomatoes
• Harvest by ______________ off stems or carefully
  bending stems toward the direction they curve
• Greater production will result if peppers are
  harvested as they ___________

10
Characteristics

• Capsaicin is an _________________ and
  anti-_______________
• Thought to be beneficial for blood circulation
  and the curing of diseases
• Peppers are very high in vitamin C and vitamin A
• Some hot types have more vitamin C than citrus
  fruits
• Fruit should be ___________, firm, and brightly
  colored
• Store fruit in the refrigerator for best
  preservation
• Peppers change color and intensify their taste
  characteristics as they ripen
• Bells sweeten and turn from green to red, orange,
  yellow
• Hot peppers get hotter and turn from green to red

11
Eggplant (Aubergine)

• Originated from ______________
• Large, dark purple to white fruit that require
  very hot temperatures, well-drained soil, and
  high fertility
• Unlike tomatoes and peppers, effective in taking
  up organic form of N (NH4)
• Fruit continuously produced throughout growing
  season
• If plants are _____________ back and season is
  long enough, can obtain a second crop

12
Tomatillo (Husk Tomatoes)

• Originated in ____________
• Small tomato-like fruit born in a husk
• Harvested immature
• Have a tart, citric taste and an apple-like
  texture
• Used in
• Salsa Verde
• Cevíche