What causes rotten fruit in tomatoes
What causes rotten fruit in tomatoes? Please give guidance. Rotten fruit during the fruiting stage of autumn tomatoes is related to three diseases, and control should be strengthened. 1. Rotten fruit caused by soft rot. Tomato soft rot is a bacterial disease that mainly infects stems and fruits. When the fruit is affected, the skin remains intact and shiny, while the flesh rots into a soft, watery mass,...
What causes rotten fruit in tomatoes? Please give guidance
Rotten fruit during the fruiting stage of autumn tomatoes is related to three diseases, and control should be strengthened.
1. Rotten fruit caused by soft rot. Tomato soft rot is a bacterial disease that mainly infects stems and fruits. When the fruit is affected, the skin remains intact and shiny, while the flesh rots into a soft, watery mass; after rupturing it gives off a foul odor, and after drying it becomes a white mummified fruit. Control methods: 1. Avoid pruning and removing side shoots on rainy days or when dew has not yet dried, so that wounds heal as quickly as possible and pathogens are prevented from invading; 2. Promptly control fruit-boring pests such as cotton bollworm; 3. Before onset or in the early stage of the disease, spray with 72% agricultural streptomycin 4000-fold solution, or 70% dexon 1000-fold solution, etc., once every 8-10 days, with the number of sprays depending on the severity of the disease.
2. Rotten fruit caused by brown rot. This disease is a fungal disease that mainly harms nearly mature fruits, mostly producing light brown lesions from the shoulder of the fruit to near the top, later forming concentric ring patterns, with the color turning dark brown, the surface smooth and not softening, and in high humidity a grayish-white mold layer growing on the diseased area. Control methods: 1. Promptly remove diseased leaves and fruits, and clear away diseased plant residues left on the ground; 2. For tomatoes grown in plastic tunnels or greenhouses, strengthen temperature and humidity management and ventilate in good time to remove moisture; 3. At the initial stage of the disease, spray with 25% ridomil 800-1000-fold solution, once every 7-8 days, for 2-3 consecutive sprays.
3. Rotten fruit caused by anthracnose. This disease is caused by deuteromycetes. The pathogen infects the fruit before coloring and remains latent until after coloring, when the disease develops: initially small transparent spots appear, gradually expand and turn black, slightly sunken, with concentric rings on the lesions, on which small black granules form, and under moist conditions a red sticky substance is secreted, and finally the fruit rots and drops off. Control methods: 1. In severely affected fields, carry out crop rotation with non-tomato vegetables for more than two years; 2. Remove sources of infection, promptly remove diseased fruits to prevent reinfection, and after harvest thoroughly clear away diseased residues and leftover branches and leaves from the ground and burn them in a centralized manner; 3. During the green fruit stage, use 80% anthracnose thiram wettable powder 800-fold solution, or 50% carbendazim wettable powder 500-fold solution, etc., spraying once every 8-10 days for 2 consecutive sprays, which can inhibit the development of the disease.
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