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An Introduction to the Process of Grafting in Greenhouse Tomatoes- Part 2

Posted by Cropking on 3/7/2013
Tomato Graft Dome

In the last blog post, we went through a brief photo tour of the first two steps in the grafting process (1. Setting the Stage, and 2. Doing the Grafting). However, when discussing grafting, it is important to know that preparation and grafting are only the first two crucial steps. Graft healing is that key third step in producing successful grafted tomatoes for your greenhouse. So, as the third blog in this series on grafting processes, I want to focus on methods of healing and the transition process from grafting to transplanting in greenhouse tomatoes.

An Introduction to the Process of Grafting in Greenhouse Tomatoes- Part 1

Posted by Dr. Natalie Bumgarner on 2/18/2013
grafted Hydroponic Tomatoes

Grafting sounds interesting, so where should I begin?In the last blog post, we discussed some of the basics of grafting and the main reasons that growers would be interested in the technique. It is no surprise that over the last few decades, the use of grafting has become quite prevalent in greenhouse tomato production. While the benefits are intriguing for small to mid-scale producers, decisions related to acquiring grafted seedlings must be made.The two broad options are to purchase grafted seedlings or to produce all the seedlings needed in your operation on your own. Seedling purchase and transport costs can be quite high in some instances. So, producing grafts for your own operation is a viable option. It also provides the opportunity to trial a limited number of grafted plants or test different cultivars. There is certainly a learning curve for producing grafted plants, though. So, I would suggest starting by only planning to graft a small portion of your crop the first year to become familiar with the process and it potential benefits in your operation.

An Introduction to the Topic of Grafting in Greenhouse Tomatoes

Posted by Dr. Natalie Bumgarner on 1/29/2013
Grafted Hydroponic Tomatoes

Grafting has become very prevalent and important in greenhouse tomato production, and there are a couple of key reasons this is the case. Before we explore those reasons, let’s take one quick step back and discuss the basic premise of grafting. Many who are familiar with crop production are aware that most tree fruits are produced with a root system (rootstock) and above ground fruiting portion (scion) from different plants. This same principle is now carried out in many vegetative crops where two separate seedlings are produced and then joined together through the grafting process to produce one plant for transplanting. The use of grafting enables breeders to develop crop cultivars specifically for the demands of root and shoot environments and functions.

Cultivar Report 12.2- Varied Leaf Trial

Posted by Dr. Natalie Bumgarner on 12/26/2012

Hydroponic lettuce production in the United States now encompasses a wide spectrum of lettuce types and cultivars. While Bibb cultivars still occupy a large percentage of the market, many growers are also seeking attractive and distinctive lettuce cultivars to meet consumer demand. Due to these factors, leafy cultivars, including looseleaf and Lollo Rossa types, are becoming more common in hydroponic greenhouses. However, many of these cultivars have been more often grown in soil based systems, and there is a need to better understand their performance in the greenhouse. Consistency in both productivity and timing is important for greenhouse growers, and seasonal conditions can have a large impact on cultivar performance. Trialing of available cultivars under differing environmental conditions as influenced by seasons is important in informing grower decisions. Important points of evaluation are germination and seedling quality as well as growth rate, yield and visual coloration. The goal of this set of trials was to evaluate a selection of leafy lettuce cultivars through a range of late fall, winter, and early spring conditions to evaluate their potential for greenhouse growers in the Midwest and northeast. Cultivars were obtained from a variety of seed suppliers to represent a broad selection of cultivars available to lettuce producers.

Cultivar Report 12.1- Butterhead Trial

Posted by Dr. Natalie Bumgarner on 11/26/2012

Hydroponic lettuce production in the United States now encompasses a wide spectrum of lettuce types and cultivars. Producers desire both attractive and distinctive crop cultivars to meet consumer demand, but consistency in both productivity and timing is still a key in the industry. Many facets of hydroponic lettuce production are impacted by seasonal conditions. One of the most important environmental impact of season is the growth rate of the plant. Growth rate is the driver of productivity and determines crop timing and the number of crops a grower can produce each year. Additionally, crop quality aspects, such as coloration and physiological defects (tipburn) are often influenced by seasonal conditions. Therefore, trialing of available varieties under differing environmental conditions as influenced by seasons are important in informing grower decisions. The goal of this set of trials was to evaluate a selection of bibb lettuce cultivars through a range of late summer to mid-winter conditions to evaluate their potential for growers producing fall to winter. Cultivars were obtained from a variety of seed suppliers to represent a broad selection of bibb cultivars available to US lettuce producers.

Reasons to Choose Local Produce

Posted by Cropking on 3/10/2010

FRESH, HIGH QUALITY VEGETABLES AND FRUIT Local food is usually sold to the consumer within hours of being picked. In contrast, the average vegetable in the grocery store is 5 to 7 days old, sometimes as much as 2 weeks old, before the consumer buys it. MORE NUTRITIOUS THAN
WHAT YOU CAN GET AT A GROCER Why? The average fruit or vegetable at a chain grocery store may have traveled more than 1500 miles to arrive there.
BETTER TASTE AND BETTER FOR YOU Most locally grown food is hand harvested when it is ripe for immediate sale to the consumer with good taste as a prime criterion. A recent study showed that fresh produce loses nutrients quickly therefore locally grown food, purchased soon after harvest retains it nutrients.
LOCAL FOOD SUPPORTS LOCAL FARM FAMILIES Farmers are a vanishing breed, The farmer gets less than 10 cents of the retail food dollar. Local farmers who sell direct to customers, cut out the middleman and get full retail price for their produce. This means that farm families can afford to stay on the farm, doing the work they love.

Weathering the Economic Crisis

Posted by Jenan Jones Benson on 5/29/2009

What does that mean for you? It’s not news that the country is facing tough times economically. Commercial growers feel the pinch as well, but for the agricultural industry, the news isn’t all bad. Farmers, overall, may fare better than other occupational groups.
Buddy, can you spare a dime?
As of late March, business loans and credit were considered rare commodities by many, but growers reported that securing funds for their spring needs hasn’t been that difficult.
Tanya Miller, owner of Millican Produce in Millican, Texas, with her husband Steve King, says growers such as her who have established solid credit ratings shouldn’t have obstacles with loan approval.
“We are expecting to apply for a loan [for expanding our greenhouse tomato operation] in the near future and have been told that we should not have any trouble because of our past history,” she says.
Nick Augostini, marketing specialist with the North Carolina Department of Agriculture and Consumer Services, agrees, adding that growers in his area continue to receive funding through both Farm Credit and the local banks. However, those institutions are reviewing applications more carefully and borrowers should anticipate closer monitoring during the loan’s term.
“Lenders are a little more skittish,” says Dr. Anthony Yeboah, professor and chair of North Carolina A&T State University’s department of agribusiness, applied economics and agriscience education. “There is a general sense of uncertainty, a psychological cloud hanging over the future.”
That may mean that existing credit lines or terms may be altered, but it also signals opportunity. Historically low interest rates may benefit growers and enable some operations to expand.

Winter Greens on a Greenhouse Energy Budget

Posted by Jim Brown, Horticulturist on 11/16/2008

The consumption of energy is a major component of running a greenhouse, especially in the winter when energy bills are at an all time high. Whether you have a greenhouse or are looking at acquiring one, reducing the need for energy during the winter without turning the greenhouse off, is a major concern. We will explore this topic in this article. As well, we will discuss the kind of crops that can be grown in the greenhouse when energy consumption is reduced.

Eggplants in the Greenhouse

Posted by Jim Brown, Horticulturist on 7/16/2008

A greenhouse eggplant crop is relatively easy to grow as a commercial or hobby crop.
Although eggplant is not a regular food item for many people, it does have a place in the greenhouse production plan for those who like it and value its contribution to their cuisine.
The crop is about a six months long. It could be reduced to a shorter time but less fruit would be produced. Leaving the crop in the greenhouse more than six months would create a problem with plant height. Plants of most cultivars grow to six to seven feet tall in the six month time frame when trained in the way suggested below.
Any attempt to produce eggplant fruit through the lowest light time of the year, in all but high light levels, should be avoided. Good light levels are needed for good fruit production. With enough artificial light, fruit can be produced through otherwise low light periods.
Eggplant is usually served in a cooked state rather than fresh. Eggplant Parmesan is what many people think of when they consider eating eggplant at a meal. The eggplant fruit is sliced crosswise and the circular pieces are dipped in a batterand rolled in a crumb preparation before being fried or grilled. Eggplants can also be prepared in a casserole or as young stuffed fruit for individual sized servings.
Young Eggplants in Dutch buckets filled with perlite.

Hobby Greenhouse Product

Posted by Jim Brown, Horticulturist on 5/16/2008

Hydroponic cucumbers require quite a bit of space for proper growth but can yield a great harvest. Visit Cropking today for info on your greenhouse cucumbers.


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