Banana tomato is a unique hybrid variety introduced from the Netherlands, named for its banana-like shape. This variety is known for its early maturity, vigorous growth, and tall plants that can reach up to 1.5 meters. The fruits are wide at the top, measuring 16–18 cm in length and 3–4 cm in diameter, with a slight green shoulder. The skin is thin and easy to peel, offering a pleasant taste and color, making it ideal for early spring cultivation. Below are detailed cultivation techniques to ensure successful growth.
(1) Cultivation Methods
In Shandong, banana tomatoes are typically grown in spring using greenhouses, spring-autumn greenhouses, or large arch sheds. In greenhouses, planting usually starts in mid-December, while outdoor planting begins in mid-February or mid-March. In Yangshuo, open-field cultivation can start as early as late January to early February, with transplanting taking place in mid-April.
(2) Seedling Preparation
Before sowing, use 10 cm x 10 cm nutrient blocks or trays. Prepare the seedbed soil by mixing 7 parts of high-quality compost with 3 parts of Datian soil. Add 1.5 kg of nitrogen-phosphorus-potassium compound fertilizer and 10 kg of wood ash per cubic meter of soil after sieving. Fill the seedbeds and prepare for sowing.
For seed treatment, soak the seeds in warm water (55°C) for 15 minutes, then wrap them in clean, moist gauze and place them in a warm environment (25–30°C). Most seeds will germinate within a few days. When sowing, first water the seedbeds or containers. Plant one seed per spot, or divide the bed into 10 cm squares and place one seed in the center. Cover with 1.5 cm of soil. Maintain daytime temperatures between 28–30°C and nighttime temperatures around 18–20°C before germination. After emergence, keep the temperature around 26°C during the day and 12–15°C at night. Seedlings are ready for transplanting when they have developed their first inflorescence, which usually takes about 60 days in greenhouses and 80 days in open fields.
(3) Soil Preparation and Planting
Choose loamy soil rich in organic matter for optimal growth. Before planting, apply 5,000 kg of well-decomposed manure per mu, along with 100 kg of superphosphate and 30 kg of potassium sulfate. Plow the field, level it, and create ridges of 70 cm x 50 cm, raised 15 cm high, oriented north-south. Plant on a sunny morning, spacing plants 28 cm apart, and water thoroughly to avoid root shock and temperature stress.
(4) Post-Planting Management
After planting, perform shallow to deep loosening of the topsoil to promote root development and improve soil moisture and temperature regulation. This helps strengthen plant resilience and fruit production. Typically, three pruning sessions are needed before fruit set.
Prune the plants to balance vegetative and reproductive growth. Use single-stem pruning—retain only the main stem and remove all lateral branches. In greenhouses and spring-autumn sheds, use trellises; in large arch sheds, build supports. For open-field cultivation, leave the main stem and top it with 2–3 spikes.
To prevent blossom drop due to temperature fluctuations in protected areas, apply 15–20 mg/kg of 2,4-D or 25–30 mg/kg of anti-drop agent during early flowering. In open fields, reduce the hormone concentration slightly.
Fertilization should be adjusted based on growth stages. Apply 15 kg of urea and 20 kg of compound fertilizer per mu after the first fruit cluster sets, followed by watering. Three weeks later, apply another round of fertilizer and maintain soil moisture to support fruit enlargement.
(5) Disease and Pest Control
Common diseases include late blight and gray mold, which affect both leaves and fruits. To manage these, reduce air humidity through proper field management and promptly remove infected plants. Use specific fungicides: for late blight, spray 72% DuPont Kelu wettable powder diluted 500 times, 2–3 times daily for 7 days. For gray mold, use 25% Pru-Ruid WP diluted 800–1000 times, applying it every 3–4 days for 7–10 days.
(6) Harvesting
Banana tomatoes are sweeter than regular tomatoes and develop a green shoulder when mature. They should be harvested at full maturity, ideally in the afternoon. Harvesting should be done promptly to ensure quality and marketability.
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