Tropical and subtropical vegetables (2+1)

Following types of colour variations due to ripening disorders are seen in tomatoes

a) Green back: It is hard green or yellow area surrounding the calyx when the rest of the fruit is ripe. It can be eliminated by controlling the rise of the day temperature, application of shading and use of resistant varieties.
b) Blotch or blotchy ripening: Yellow, green or waxy areas occur at random over the surface of ripe fruits. This can be controlled by controlling the rise of temperature above 750 F and high levels of potash also eliminate this trouble.
c) Bronzed fruit or bronzing: It occurs as a shock reaction to infection with TMV (Tobacco mosaic virus), but only fruit developing at the time of infection is affected. Greater the loss of quality. This can be eliminated by breeding varieties resistant to TMV.