Organic field tomato production under shade nets for improved yield and water efficiency
Shade net cultivation system for organic field tomato production that reduces heat stress, improves water use efficiency, increases fruit yield, and manages plant diseases without chemical inputs. Evaluates black, red, silver, and white shade nets against unshaded controls under National Organic Program standards.
Overview
This solution investigates the use of colored shade nets to improve organic field tomato production. The approach addresses key challenges in organic farming, including limited pesticide options, heat stress, inefficient water use, and disease pressure. By modifying the crop microenvironment through shade nets, the system aims to deliver higher marketable fruit yields, better plant health, and improved irrigation efficiency compared to unshaded cultivation.
The research is particularly relevant for organic growers, sustainable agriculture operations, and producers in regions with high solar radiation and temperatures. Reducing reliance on chemical inputs while maintaining productivity is a central value proposition.
Technical specifications
Shade net treatments evaluated:
- Black shade net
- Red shade net
- Silver shade net
- White shade net
- Unshaded control
Measured parameters:
- Soil and air temperature
- Soil moisture
- Plant growth metrics
- Leaf gas exchange using LI-6400 portable photosynthesis system
- Incidence of soil-borne and viral plant diseases
- Marketable versus cull fruit grading
Production standards:
- Grown under National Organic Program rules at the University of Georgia Vegetable Organic Farm, Tifton Campus
The approach builds on prior findings that conventionally-grown bell pepper under 30% shade nets showed increased fruit yield, improved fruit quality, and reduced soil-borne disease incidence.
Technology readiness level
The solution is at an early research and validation stage. Field trials with organic tomato plants are planned for the 2021 growing season. The research builds on validated prior work with bell pepper under shade nets, providing a foundation for extending findings to organic tomato systems. Current readiness supports further field validation, pilot-scale evaluation, and collaborative refinement before broader commercial deployment.
About University of Georgia
The University of Georgia is a comprehensive public land‑grant research university serving a large student body across multiple campuses, known for applied scholarship and community partnership. Industry partners access core facilities and pilot‑scale capabilities—including the Food Product Innovation and Commercialization Center—for prototyping, scale‑up, and product validation. A downtown Innovation District and a statewide Cooperative Extension network link campus expertise to companies across Georgia, while proximity to Atlanta’s corporate and logistics hubs lowers barriers to engagement. Research is supported by competitive federal funding from agencies such as NIH, NSF, USDA, and DOE. A dedicated technology transfer office provides IP services, licensing, startup support, and incubator space to accelerate commercialization.
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