Good for Greenhouse Culture

[lakelady]

I know what this means, but really, what does it mean? WHY is a particular tomato good for greenhouse culture? Is it because it doesn't grow excessively big, or is it because it grows in lower light? What makes it good for greenhouse culture, and does that mean it doesn't grow as well outdoors?

Inquiring minds want to know

[coloken]

Originally Posted by lakelady

I know what this means, but really, what does it mean? WHY is a particular tomato good for greenhouse culture? Is it because it doesn't grow excessively big, or is it because it grows in lower light? What makes it good for greenhouse culture, and does that mean it doesn't grow as well outdoors?

Inquiring minds want to know

Then I too must have an inquiring mind, cause I would like to know.

[Heritage]

Inquiring lakelady and coloken,

Usually, the phrase 'greenhouse culture' implies 'commercial grower' and all of the requirements of a commercially grown tomato: blemish-free fruit, excellent production, disease resistance, how well it ripens when picked at blush, how well it ships, etc... (lower light might be a requirement) Flavor, in this use of the phrase, is not a major factor. It is a return-per-square-foot thing.

Personally, when I use the phrase, I am referring to an OP/heirloom tomato that sets well in a wide range of temperatures (since my greenhouse is unheated/un-cooled) and shows some resistance to fungal diseases (caused by the high humidity). 'Druzba', 'Floradade', and 'Ethel Watkin's Best' are a few I would put in this category. But, I only use my greenhouses for personal tomatoes, not commercially, so my requirements would not be the norm.

Steve

[lakelady]

ah...thanks Steve! I got Ethel Watkins from you; and with all the fungus this year, I think I need to make sure it's on next years list .

[ddsack]

Usually, the phrase 'greenhouse culture' implies 'commercial grower' and all of the requirements of a commercially grown tomato: blemish-free fruit, excellent production, disease resistance, how well it ripens when picked at blush, how well it ships, etc... (lower light might be a requirement) Flavor, in this use of the phrase, is not a major factor. It is a return-per-square-foot thing.

This was certainly borne out in the Cabernet Hyb that I tried a couple of times. It was described as a greenhouse tomato also suitable for outdoors. It was beautifully shaped, red, very productive. But I found the tomatoes a bit hard and not a very interesting flavor.

[coloken]

I think a good concept. Good for commercial, when I thought (hoped) that it was tougher and better growing in a closed environment. Which is not necessarily true.

[Heritage]

Originally Posted by lakelady

ah...thanks Steve! I got Ethel Watkins from you; and with all the fungus this year, I think I need to make sure it's on next years list .

'Ethel Watkin's Best' did great in my greenhouses but I don't remember it being any better/worse than most others for resistance to fungus. It set well in all temps and had very good flavor. It also looks like a store bought tomato, and that can be a plus, or a minus, depending on your stance. Fruit were smooth and blemish-free. I was impressed enough to cross it with 'African Queen' in an attempt to get a slightly smaller 'African Queen' with more consistent fruit set.

I've never grown 'Ethel Watkin's Best' outside - hopefully it isn't the first tomato on your list to succumb to blight

Steve