Responses of Tomato Varieties to Rainy Season Production under Low Cost Plastic Shelter

Tomato (Lycopersicon esculentum Mill.) is the second most important vegetable in economic importance and consumption in the world, second only to potatoes (Ibitoye et.al, 2009). It is the most popular vegetable crop with versatile culinary uses. From processing to fresh market, and from sauce to juice and salad, the variety and usefulness of the fruit is virtually boundless. It can be eaten raw in salads or cooked, fried or sundried (ARC, 2013). Tomato fruits provide micronutrients, fiber, vitamins and minerals essential for a balanced and healthy diet. Tomato is a rich source of vitamins A and C, potassium and fiber. It is also rich in lycopene (Dimascio et al., 1989; Trinklein, 2010), the pigment that makes tomatoes red and has been linked to the prevention of or fight against many forms of cancer. Furthermore, Tabasi et.al (2013) indicated that lycopene is the leading factor to health promoting ability of tomatoes.