Rutgers tomato

Rutgers Tomato is a popular variety of tomato that was developed by the New Jersey Agricultural Experiment Station (NJAES) at Rutgers University in the 20th century.

History

The Rutgers tomato was first introduced in 1934 as a result of a collaboration between the Campbell Soup Company and the NJAES. The goal was to create a hardier, tastier tomato that could be used in both commercial and home gardening. The Rutgers tomato quickly gained popularity due to its robust flavor and adaptability to different growing conditions.

Characteristics

The Rutgers tomato is a determinate variety, meaning it grows to a certain height and then stops. It typically reaches a height of about 4 to 6 feet. The fruits are medium to large in size, averaging about 7 to 10 ounces, and have a deep red color. They are known for their excellent flavor, which is a balance of sweetness and acidity.

Cultivation

Rutgers tomatoes are adaptable to a wide range of soil types and climates, but they perform best in full sun and well-drained soil. They are resistant to several common tomato diseases, including Fusarium wilt and Verticillium wilt. The plants are typically ready to harvest 70 to 75 days after planting.

Legacy

The Rutgers tomato has had a significant impact on the tomato industry and home gardening. It was widely used in commercial production until the mid-20th century, and it remains a favorite among home gardeners. The variety has also been used in breeding programs to develop new tomato varieties.

See also

• List of tomato cultivars
• Heirloom tomato
• Tomato diseases

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