Protect Your Tomatoes from Blossom End Rot

Are your tomatoes suffering from a strange phenomenon where the bottom of the fruit turns an unappetizing opaque color, just to then shrivel up and turn a nasty brown or black color? If so, you are definitely not the only tomato grower experiencing this issue, known as blossom end rot. As the name suggests, this occurs when the blossom end of your tomato begins to decay. This doesn’t mean the whole tomato is rotten, and they can be salvaged by simply cutting the affected area off the fruit. However, this condition is definitely not ideal, and does lead to much of your sweet, home-grown tomatoes being wasted.

So, lets get down to the real reason why all of you have been searching the internet, and answer two questions:

What is the cause, and how is it stopped?


Blossom-end rot, though there are several potential causes, is most commonly a result of calcium deficiencies and irregularities. Tomatoes need calcium to be able to grow and develop their lush, ripe fruit, so a lack of calcium will easily cause your tomatoes to rot from the blossom end. Early in the growing season is generally when it is most common to see blossom end rot affecting your tomatoes. This is due to the plants growing rapidly early in the season, channeling most of the available calcium into developing the plant and its foliage. In this case, once the fruit begins to grow, there is not enough calcium left to support healthy development.