Blossom end rot
/ˈblɑsəm ɛnd rɑt/
Definition
Blossom end rot is a physiological disorder, not a disease, that affects developing fruits, especially tomato, pepper, and squash. It appears as a water-soaked spot at the blossom end, opposite the stem, that enlarges into a dark, sunken, leathery area. The problem is linked to inadequate calcium reaching the fruit during growth, often because of uneven watering, root stress, or rapid growth rather than a lack of calcium in the soil.
Effects on Plants
- Calcium transport problem: blossom end rot is tied to poor calcium delivery into developing fruit, even when soil calcium is present. Fast growth, root stress, or uneven watering can limit movement of calcium through the plant.
- Fruit development impact: Affected fruit often stops developing normally at the blossom end, reducing marketable yield and quality. The damage is most common on rapidly enlarging fruit because those tissues have a high calcium demand.
- Crops commonly affected: It is especially familiar in tomatoes and peppers, and it can also appear in eggplant and squash. Similar symptoms can show up more often during hot weather or after wide swings in soil moisture.
- Management focus: Prevention centers on steady soil moisture, healthy roots, and avoiding excessive nitrogen, which can push fast, uneven growth. Foliar calcium sprays usually do not reverse symptoms on fruit that is already affected.
Related Terms
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Fertilizer
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