Production Guide
Adaptability: 21 – 24°C (mean monthly temperature)
Maturity: 60 – 70 days (AFTER SOWING)
Planting Distance: 30 cm X 100 cm
Plant Population (per ha): 33,333 hills per ha
Seeding Rate: 200 g/ha
Number of Seeds (per gram): 300 seeds
Method of Planting: best transplanted
Sowing To Germination: 5 – 7 days
Germination To Transplanting: 30 – 45 days
pH Requirement: 6 – 6.5
Harvesting: Fresh market tomatoes (table and salad tomato) are often harvested at the mature green stage and ripened either in transit or storage
Potential Yield: 18 – 36 t/ha — table and salad tomato
Post harvest Handling: 3 – 4 weeks = 13 to 18°C and 85 to 90% RH for uniform red color ripening of matured green tomatoes
Fertilizer Management
- Basal (2 days before transplanting)
- 1st Sidedressing (10 days after transplanting)
- 2nd Sidedressing (30 days after transplanting)
- 3rd Sidedressing (50 days after transplanting)
- Foliar Fertilizer (60 DAT and weekly thereafter)
- Chicken Manure(1kg/ m²)
- 21-0-0 Fertilizer (200kg/ ha)
- 46-0-0 Fertilizer (200kg/ ha)
- 46-0-0 Fertilizer (200kg/ ha)
- 14-14-14 Fertilizer (20g/ m²)
- 0-0-60 Fertilizer (200kg/ ha)
- 0-0-60 Fertilizer (200kg/ ha)
- 0-0-60 Fertilizer (200kg/ ha)
- 46-0-0 Fertilizer (10g/ m²)
