The 'Yoshimatsu' tomato plant, developed for Amazonian conditions, is resistant to Ralstonia solanacearum. Since the access to the seeds is limited, cuttings may contribute to the production of seedlings. This study aimed to investigate the influence of type and size of herbaceous cuttings upon the quality of seedlings of this cultivar. The experiment was carried out at the Federal University of Amazonas, in Manaus, Amazon state, Brazil. The experimental design was entirely randomized in a 2x3 factorial scheme (two types of cuttings: apical and sub apical; and three lengths: 10; 15 and 20 cm), with four replications of 10 cuttings each. The mother plants were grown in the conventional system. Sixty days after transplantation, branches were cut according to pre-established treatments. The resulting cuttings were planted in plastic cups containing commercial substrate and kept in a greenhouse with 50% shade. Thirty days after planting, the variables were evaluated for survival (number of sprouted, rooted and dead cuttings) and vigor (number of shoots per cutting and dry mass of shoots and roots). Overall, the percentage was 90% and higher for sprouted cuttings, 95% and higher for rooted cuttings and less than 5% for dead cuttings. The 15 cm cuttings showed greater accumulation of dry mass in shoots (0.49 g). Fifteen and 20 cm apical cuttings and 20 cm sub apical cuttings showed a higher number of shoots (average of two shoots per cutting). As for the kinds of cuttings, both survival and vigor variables showed that the use of apical or sub apical cuttings caused no damage to the quality of the seedlings produced. Herbaceous cuttings of the 'Yoshimatsu' tomato plant have shown easy rooting and sprouting, but characteristics such as type and size of the cuttings need to be considered before the production of seedlings. Therefore, cuttings of 15 or 20 cm in length, both apical and subapical, should be used since they have produced greater seedling vigor.
Solanum lycopersicum; vegetative propagation; seedlings production
