{"id":12039,"date":"2020-06-01T09:44:31","date_gmt":"2020-06-01T13:44:31","guid":{"rendered":"https:\/\/www.meadowsfarms.com\/?p=12039"},"modified":"2024-06-25T10:35:08","modified_gmt":"2024-06-25T14:35:08","slug":"blossom-end-rot","status":"publish","type":"post","link":"https:\/\/www.meadowsfarms.com\/blog\/blossom-end-rot\/","title":{"rendered":"How To Prevent Blossom End Rot"},"content":{"rendered":"

Nothing is more disheartening than grabbing a beautiful tomato only to find the entire bottom is soft, black, and rotten. Blossom end rot (BER) affects tomatoes, peppers, eggplant, squash, and melons. Caused by insufficient calcium and uneven water during the rapid growth of the plant and its fruit, BER is easily avoidable with the proper precautions.<\/p>\n

All vegetables need calcium for healthy development. When tomatoes, peppers, melons, and eggplant can\u2019t get enough, the tissues on the blossom end of the fruit break down. By testing your soil to determine its pH and calcium content, regular watering, and curbing fertilizer use, your susceptible veggies should be free of BER.<\/p>\n

The best prevention occurs before planting. The soil pH determines the amount of calcium available to a plant. At lower pH levels, less calcium is available for the plant to absorb because it becomes chemically tied up in the soil. Most vegetables grow well in soils with a pH of 6.2-6.8. However, vegetables susceptible to BER require a pH of 6.5-6.8, where more calcium is available and it can be more easily absorbed, especially during rapid growth and fruiting periods. If the pH is lower than 6.5, the crop is likely to develop BER. This can also occur when the pH is correct, but the soil contains an insufficient amount of calcium.<\/p>\n