blossom-end rot


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blos·som-end rot

(blŏs′əm-ĕnd′)
n.
A disease, especially of tomatoes, peppers, and squash, caused by a deficiency of calcium and characterized by a black lesion at the distal end of the fruit.
References in periodicals archive ?
A combination of water stress and calcium deficiency within the plant promotes blossom-end rot.
But it's best to water before the onset of such stress: it can make plants lose leaves, vegetables turn bitter, tomatoes develop blossom-end rot, fruit trees drop fruit.
Keep on the lookout for blossom-end rot a soft, dark brown blotch on the bottom of a tomato.
Keep the watering even to avoid blossom-end rot and, apart from some support, you should restrict the plant to give about four fruits.
Blossom-end rot is another condition caused by uneven supplies of available water during fruit development.
Cause Blossom-end rot happens with uneven watering or plants having trouble absorbing calcium from the soil.
From my experience, the main cause of blossom-end rot is an insufficient supply of lime (calcium) from the beginning of the plant's life in the garden.
A: Blossom-end rot is caused by lack of calcium in the fruits.
3 Lack of calcium - often experienced when plants are too dry to absorb it - causes distorted leaves, spots and cracks on fruit as well as blossom-end rot.
Blossom-end rot, on the other hand, is more likely to occur in plants grown in open ground.
Calcium prevents blossom-end rot, a common tomato disease.
If you do, the base of the fruit is likely to split or the tomatoes may develop blossom-end rot - a dry, hard brownish coat at the base of the fruit which will ruin them.