'TAM Hot-Ty'—A New, Heat-tolerant Tomato Cultivar for Texas

Wednesday, July 30, 2014
Ballroom A/B/C (Rosen Plaza Hotel)
Kevin Crosby , Vegetable and Fruit Improvement Center, Texas A&M University, College Station, TX
John L. Jifon, Associate Professor , Texas A&M AgriLife Research, Weslaco, TX
Jeremy Haralson, Research Technician , Texas A&M University, College Station, TX
Daniel I. Leskovar , Texas A&M AgriLife Research, Uvalde, TX
Texas A&M AgriLife Research announces the release of ‘TAM Hot-Ty,’ a new, heat-tolerant, virus-resistant, fresh-market tomato cultivar.  The main impediments to tomato production in south and central Texas are high temperatures and virus infections. The Texas A&M AgriLife Research system has a long history of heat-tolerant tomato germplasm development, with several processor and fresh market cultivars released by Paul Leeper.  These materials are a valuable source of heat-tolerance genes, and have been utilized by the current program to develop some virus-resistant, early maturing inbreds, with enhanced fruit quality.  Extensive testing of these inbred lines in F1 hybrid combinations from 2010-2013 led to the development of several candidate cultivars for production in Texas and other warm climates.  ‘TAM Hot-Ty’ is the first of these to be released to the commercial seed industry. During the past three years, it has been tested against several commercial hybrid cultivars (Tycoon, Tygress, Charger) in multiple Texas locations. At three locations in the lower Rio Grande valley, Uvalde, San Antonio, and College Station, it demonstrated the earliest maturity and best fruit set under high temperatures during both spring and fall trials.  Fruit size ranged from 180-210 g in the LRGV locations, and 170-190 g in the Uvalde and College Station trials. The plant has a small determinant habit, with a very concentrated set of uniformly deep red, globose fruit with very little tendency to crack, and small to medium stem scars.  The fruit has a high ratio of flesh to seed locules, providing an attractive, beefsteak appearance when sliced.  Firmness is good, though less than Tycoon or commercial Rin tomato cultivars. Flavor was rated highly by two separate taste panels. ‘TAM Hot-Ty’ carries the Ty-2 gene for resistance to TYLCV, and the I-2 gene for resistance to Fusarium wilt races 1,2. It also appears resistant to Stemphyllium solani leaf spot in south Texas.  This new cultivar will work well for vine-ripe commercial production, organic producers, and backyard gardeners, particularly where heat-set and early maturity are important.
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