Tomato grafting is a horticulture technique that has been utilized in Asia and Europe for greenhouse and high tunnel production and is gaining popularity in the United States.[1] Typically, stock or rootstock are selected for their ability to resist infection by certain soilborne pathogens or their ability to increase vigor and fruit yield. The scion of the grafted tomato represents the upper portion of the plant and is selected for its fruit quality characteristics. There are several methods for grafting tomatoes and they have certain advantages and disadvantages. Once the grafts are made, the plants are moved into a chamber or environment with high relative humidity (>90%) and low light levels to reduce water stress in the scion while the graft union forms.
- ^ Kubota, C., McClure, M. A., Kokalis-Burelle, N., Bausher, M. G., and Rosskopf, E. N. 2008. Vegetable grafting: History, use, and current technology status in North America. HortScience. Pages 1664-1669