Rutgers

Saturday, 05 September 2009 13:24

The Rutgers tomato was developed by selections from a cross made in 1928 between the Marglobe and J.T.D. varieties. In 1929 about 75 of the best individual plants were selected for earliness, vigor of foliage, freedom of the fruit from cracks and desease, smoothness, productiviness and uniformity of type. During the nexy two years these selections were further redused by field tests. In 1933 about 25 different individual plant selections were sent out for trial to a number of New Jersey tomato growners. In 1934 the four most promising selections, Nos, 444, 490, 497 and 500, were sent out for more extensive trials to 75 farms in New Jersey scattered from Montague in Sussex County to Rio Grande in Cape May County. The results indicated that while these four selections are partically indentical that 500 was slighty superior as a rule. This new tomato was consistent in the production of a heavy crop of fruit, uniform of shape, bright red inside that the variety was now ready for general distribution and on September 19, 1934, it was named “Rutgers”. The fruit are medium to large, similar in shape to Marglobe, except that they are more flattened at the stem end, with a very small stylar scar at the blossom end. The average size of the fruits is 2.7 inches by 2.3 inches with an average weight of 5.8 ounces. The fruit have thick outer and inner walls, with very small seed cavities, producing few seeds (about 5 lbs to the ton of fruit). Thee flesh is firm and red. The ripening begins at the center so that when the fruits are red on the outside they are well colored throughout. This is an important factor when picking tomatoes for canning and juice with a medium high persentage of sugar with a low acidity which is just intermediate between the sweet Marglobe and the tart J.T.D.     It is adapted for canning, market and home garden and is particularly suited for the manufacture of a fine flavored, highly colored juice. Go to table of tomato varietes