Influence of cluster number and spacing on set, growth, yield and quality of early fruit of the fwest virginia ‘63’ tomato lycopersicon esculentum (mill.)
| dc.contributor.author | Mnzava, Nameus Abel | |
| dc.date.accessioned | 2026-05-26T16:11:46Z | |
| dc.date.available | 2026-05-26T16:11:46Z | |
| dc.date.issued | 1974 | |
| dc.description | Masters Theses | |
| dc.description.abstract | Most commercial tomato lines exhibit a pronounced indeterminate growth habit on the main and lateral vegetative axes and weakly on the raceme. Due to this, their culture has been associated with high material and labor requirements, earliness is usually delayed and unharvested crop is high in regions with short growing seasons. Current emphasis for processing types is to attain a once-over destructive harvest made nearly efficient by determinate cultivars. Despite the large genetic reservoir available to breeders for such ideotypes suitable for mechanical harvestlngf it may be a long time (Massey ejt al. (40)) before optimum combinations of physical cha rac ter is t ic s of fruit and vine combined with high processing quality are found• Current indeterminate cultivars produce fruit of excellent horticultural quality. If we are to operate with these, their pattern of vine growth, therefore, requires physical alteration as a logical alternative. | |
| dc.description.sponsorship | African-American Institute in liaison with West Virginia University | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/20.500.14820/7614 | |
| dc.language.iso | en | |
| dc.publisher | Sokoine Universty of Agriculture | |
| dc.subject | Influence-cluster number | |
| dc.subject | Spacing growth | |
| dc.subject | Yield-quality | |
| dc.subject | Early fruit | |
| dc.subject | West virginia ‘63’ | |
| dc.subject | Tomato lycopersicon esculentum (mill.) | |
| dc.title | Influence of cluster number and spacing on set, growth, yield and quality of early fruit of the fwest virginia ‘63’ tomato lycopersicon esculentum (mill.) | |
| dc.type | Thesis |
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