Detailed Explanation of Common Causes of Rotting Tomatoes and Control Methods

Rotting tomatoes refers to the phenomenon in which the fruit rots, softens, discolors and loses its market value during growth, storage or transport, and it is one of the common factors reducing yields in tomato production. The causes of rotting fruit are fairly complex, including both diseased rotting caused by pathogen infection and secondary rotting triggered by physiological problems such as fruit cracking and nutrient deficiency.

From the perspective of disease, late blight, early blight, gray mold, anthracnose and bacterial soft rot can all cause fruit rot. This type of rotting mostly occurs under conditions of high temperature and high humidity with poor ventilation, and often begins with water-soaked lesions that then rapidly expand into soft rot. Physiological factors also cannot be ignored; for example, blossom-end rot caused by calcium deficiency and fruit cracking caused by irregular watering. Once the fruit develops a wound, it is also prone to developing into rotting fruit after infection by miscellaneous fungi.

For control, agricultural measures should be the main approach: choose well-drained plots and practice crop rotation, plant at a reasonable density, prune and remove side shoots in a timely manner, and maintain ventilation and light penetration in the field; watering should be done frequently in small amounts, avoiding alternating drought and waterlogging. Combined with plastic film mulching and staking cultivation, the chances of fruit contacting the soil and of rain splashing to spread disease can be reduced, lowering the probability of disease from the source.

When diseased fruit is found in the field, it should be removed promptly and taken outside the field for proper disposal to prevent the pathogen from spreading further; in plots with more severe disease, appropriate pesticides can be selected for control under the guidance of professional technicians. When harvesting, pick and place gently to avoid bruises and wounds, and keep storage and transport cool and ventilated, which can also significantly reduce losses caused by rotting fruit.