Читать книгу The Manufacture of Tomato Products. Including whole tomato pulp or puree, tomato catsup, chili sauce, tomato soup, trimming pulp онлайн

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There is also the brown spotted tomato, which is not so common, but which has been very bad in some localities. I remember one field of tomatoes in southern Ohio several years ago which was absolutely worthless for canning purposes, due to the fact that practically all of the tomatoes were covered with brown spots, and under each one of these spots was a lump of white mold and mold spores. This field was plowed up before half of the tomatoes were picked, as the pulp plant which had contracted them refused to receive any more after having cooked several batches of pulp on which the mold ran very high due to this condition, which had never been met with before. The brown spots were soft and concave, and if once the character of the spot was fixed in the memory one could never fail to quickly detect that type of tomato if it was run across again.

The disease appeared in both central and southern Indiana the following year and I sent samples of the tomatoes to the Department of Agriculture at Washington and to the Indiana state experiment station, but it was new to them and they had no remedy for it. Whether it has appeared since I do not know, but it was very bad while it lasted. It is almost impossible to sort such tomatoes, as the spots are so numerous on the surface, and every spot would have to be cut out. When the spots are small, as they frequently are, they are very apt to pass by the sorters unnoticed, or at any rate considered harmless, but it doesn’t take many bushels of such tomatoes to send a batch over the limit in mold count.