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 BLOSSOM END ROT
Symptoms: A serious disorder of tomato, pepper and eggplant, blossom end rot is an environmental disease (not a microorganism) caused by insufficient calcium input when fruits are forming. It may also be a result of rapid growth from excessive fertilization, high salt levels, drought or uneven soil moisture. Blossom end rot may occur on both green and ripe fruits and is identified by a sunken, brown leathery spot on the blossom (bottom) end. In many cases, secondary pathogens, which appear as black, felt-like growth, invade the affected area and cause total destruction of the fruit. Blossom end rot does not spread from plant to plant.
Control: Since the disease is physiological in nature, organic fungicides are useless as control measures. Choose resistant varieties whenever possible. Prevent problems by keeping soil evenly moist and by spraying plants with kelp or calcium as a foliar treatment. Adding bone meal, Shellfish Fertilizer, oyster shell lime (will change pH) and gypsum, all of which contain high levels of calcium, to the soil at planting time usually prevents the problem from occurring. Cultivate around plants as little as possible in dry weather to avoid drying of the soil, and be careful not to damage roots during cultivation. Mulch plants to conserve moisture and to provide a more uniform water supply. Avoid large amounts of nitrogen, which hinders the uptake of calcium by plants.
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