It is called Blossom End Rot, and it has plagued tomato growers forever. It is not completely understood, but it seems to be exacerbated by not enough calcium in the soil, and uneven watering. Putting a light scattering of lime in the tomato bed when you prepare it in the spring, keeping the water content of the soil even, and mulching the plants all lessen your chances of getting it. But nothing guarantees you wont get it. That's what I meant by "not completely understood".
Tomatoes rotting on the bottom, known as blossom end rot, is often caused by a calcium deficiency in the plant. This may be due to irregular watering, which affects the plant's ability to take up calcium from the soil. To prevent this, maintain consistent watering practices and check soil pH levels to ensure proper calcium uptake.
Blossom end rot is a disorder that affects plants, particularly tomatoes and other fruiting vegetables, causing a dark, sunken lesion to develop on the blossom end of the fruit. It is often caused by calcium deficiency, irregular watering practices, or fluctuations in soil moisture levels. Proper soil moisture management and balanced fertilization can help prevent blossom end rot.
Tomatoes rot faster when exposed to light because light promotes the growth of mold and bacteria on the surface of the tomato, accelerating the decay process. In contrast, storing tomatoes in a dark environment can help slow down the rotting process by reducing the chances of mold and bacteria growth.
Apples rot due to the growth of bacteria and fungi, which break down the fruit's sugars and nutrients. Factors such as moisture, temperature, and exposure to air play a role in the speed at which an apple rots. Additionally, damage to the apple's skin can provide entry points for microorganisms, accelerating the rotting process.
For drainage. Without the hole, the compost would become waterlogged and the plant roots may rot away.
Vegetables with high water content like lettuce, tomatoes, and cucumbers tend to rot the fastest. Other vegetables like spinach, zucchini, and asparagus also have a shorter shelf life due to their tendency to spoil quickly.
There are a lot of things that can be a factor to this. More than likely,9 times out of 10, it is a calcium defficiency.Usually a calcium additive in the water can correct this problem.
Blossom end rot is a disorder that affects plants, particularly tomatoes and other fruiting vegetables, causing a dark, sunken lesion to develop on the blossom end of the fruit. It is often caused by calcium deficiency, irregular watering practices, or fluctuations in soil moisture levels. Proper soil moisture management and balanced fertilization can help prevent blossom end rot.
It is called mold.
Bacteria, mold, and yeasts can cause food to rot.
Light???
oxidisation
Bacteria and fungi.
It can't. Bacteria causes the food to rot.
A foot rot is a bacterial infection, so I guess bacteria cause foot rot .
clostrium perfringens
Bacteria breaking down the items is what causes things to rot. When fruits such as apples, bananas and tomatoes ripen, they give off a gas called ethylene. Ethylene gas accelerates the ripening process, which will lead to over ripening.
Delphiniums are best planted in fertile, deep, well-drained soil. They do not tolerate "wet-feet", which is why they rot.