Blossom end rot is generally caused by inconsistent watering. It can affect almost any vegetable that has a flower that stays with the fruit once it starts to mature, such as squashes, cucumbers, tomatoes and even chillies, peppers, peas and beans.
Mostly, the problem is caused by a lack of calcium getting to the developing fruit, this isn’t because of a lack of calcium in the soil, but rather, the calcium can’t get to the fruit because there is not enough water to carry it there. Consequently, the fruit stops developing, and starts getting black or brown from the flower tip. Once the fruit is affected, the best thing to do is remove it, and let the plant put energy into new fruit.
It’s relatively easy to remedy. You may loose one or two of the fruit if you are quick enough, but just keep a sharp eye out for the signs (especially if it there has been a dry period). It’s not catching, and once you know the signs, it’s easy to ward off. Make sure you water all your plants often throughout the day to ensure the soil is always kept moist.
Originally posted 2018-07-14 11:45:12.