Tomato (Solanum lycopersicum) productivity is negatively impacted by extreme weather events such as heatwaves, flooding and drought. This study evaluated the individual and additive effects of heat and water stress on reproductive traits and yield in the commercial tomato variety ‘Roma-VF’. Five weeks after sowing, five stress treatments were introduced consisting of combinations of heat and/or moderate and severe water stress. Heat-stressed plants were subjected to day/night temperatures of 35/23°C, and the control of 28/20°C. Moisture stress was imposed by natural depletion of soil water to 70% and 40% of field capacity (moderate and severe stress, respectively). After eight weeks of treatments, plants were placed under control conditions for a five-week recovery phase. Pollen morphology, number of flowers, fruits, and aerial biomass were recorded. Flowers from plants subjected to heat stress combined with either moderate or severe moisture stress did not produce any pollen during the treatment period. Further, by the end of the recovery period, 27–38% fewer fruits matured on plants subjected to either heat or moisture stress, while fruit production among plants subjected to both stresses simultaneously declined 90% relative to the control (P < 0.001). We conclude that the ‘Roma-VF’ tomato will be able to recover adequately from heatwaves provided plants are well irrigated. However, should heat and moisture stress co-occur, fruit yield is likely to be decimated and recovery is unlikely. This study is also the first report on additively combined effects of heat and water stress on the ‘Roma-VF’ tomato.

番茄（番茄）生产力受到极端天气事件（如热浪，洪水和干旱）的负面影响。这项研究评估了高温和水分胁迫对商品番茄品种“罗马-VF”的生殖性状和产量的个体和累加效应。播种五周后，引入了五种胁迫处理，包括高温和/或中度和重度水分胁迫的组合。使热胁迫植物经受35/23℃的昼/夜温度和28/20℃的控制。水分胁迫是由于土壤水分自然枯竭至田间持水量的70％和40％（分别为中度和重度胁迫）而引起的。处理八周后，将植物置于对照条件下恢复五周。记录花粉形态，花，果实的数量和空中生物量。在处理期间，受到热胁迫并伴有中等或严重水分胁迫的植物的花未产生任何花粉。此外，到恢复期结束时，受热或水分胁迫的植物上成熟的果实减少了27–38％，而受到两种胁迫的植物中的果实产量相对于对照而言则下降了90％（P <0.001）。我们得出的结论是，只要植物灌溉良好，“ Roma-VF”番茄将能够从热浪中充分恢复。但是，如果同时发生热量和水分胁迫，则水果产量可能会降低，并且恢复的可能性很小。这项研究也是有关“罗马-VF”番茄受热和水分胁迫相加作用的第一份报告。