Physiological Disorders and Corrective

Measures for Greenhouse Tomatoes

Posted on February 23, 2012 by admin

by Paula Costa, Ph.D

Consultant for R&D Applications for Growstone
This back-to-basics article discusses physiological disorders and corrective measures for greenhouse
tomatoes.

Physiological disorders in vegetable crops are caused by a complex interplay of genetic and
environmental factors. These disorders reduce marketable yield, the growers bottom line. Therefore,
understanding the environmental and endogenous factors that influence these disorders may help
reduce or eliminate its occurrence. This article addresses some of the most important physiological
disorders in greenhouse tomatoes, their most common causes and the corrective measures available.
The most common physiological disorders in greenhouse tomato crops include fruit cracking,
russeting, blossom end rot (BER), Goldspot, and blotchy ripening.

Fruit cracking
Fruit cracking is characterized by cracks of various depths and shapes. Radial fruit cracking is
characterized by star-like cracks spreading out from underneath the calyx along the fruit cuticle.
Concentric cracking produces circular cracks around the fruit calyx. The causes are similar in both
cases. Both occur in fully developed ripening fruits.
Common causes
Fruit cracking is a very complex physiological disorder. It is associated with a sudden increase in
fruit size caused by a rapid net influx of water into the fruit, causing the fruit skin to extend beyond
its elastic limit.

The rapid net influx of water into fruits is mostly

driven by increased root pressure associated with sudden changes in environmental conditions that
suddenly reduce transpiration while water availability in the slab is excessive.
Inside the plant, water moves along a concentration gradient ending up in the rapidly expanding
high-sugar content fruits. This is aggravated in warmer fruits, high sugar content varieties (cherry
varieties) and a high leaf/fruit ratio as this enhances fruit sugar content. High sugar contents is a great
thing but not without risks if the environment is not aligned with plant transpiration rate. Excess
water in the slab at the end of the day and/or early morning, sudden variations in electrical
conductivity (EC) of the feed and sudden increase in greenhouse air temperature before there is
sufficient light to promote water movement in the xylem increase the risk of fruit cracking.
Corrective measures
A combination of crop management practices, greenhouse temperature management, and irrigation
strategies should be used to reduce the occurrence of this disorder. Crop management practices
include maintaining a low but constant fruit growth rate, reducing the leaf/fruit ratio, installing a
shade screen to avoid excess fruit temperatures.
Whenever possible, harvesting before pink stage effectively helps reducing fruit cracking. Air
temperature should increase gradually from night to daytime and the difference between day and
night air temperatures should be minimized to reduce fruit maturation period.

The most important control is based on irrigation management. This is especially true in greenhouses
without a tight control of air temperature or the capability to gradually increase greenhouse air
temperature. Each morning, plants should first use the water available in the slab before first
irrigation takes place. Under these conditions, the plant starts by losing the water inside its xylem,
which releases root pressure. This also avoids sudden EC oscillations. Delaying application of
irrigation water to a time when the sun is higher in the sky is best to avoid sudden water uptake
which, if plant is not actively transpiring will rapidly flow to the fruits.
The best irrigation schedule will be specific for each growing situation. However, in all cases, the
goal is to avoid high root pressure late in the day and/or early morning. This can be accomplished by
allowing slabs to slightly dry through the night (as a rule of thumb allow a decrease of about 10% in
slab weight overnight). First irrigation should occur a few hours after sunrise, and should have no
drainage. Last irrigation should occur few hours before sunset. Regarding nutrition, it is important to
provide the plants with an abundant supply of Calcium to reinforce cell wall division and integrity.
Cracking is an inherited tendency and different cultivars have different susceptibility to fruit
cracking. If fruit cracking is a known problem in your area, contact several seed suppliers and ask
about cultivar less susceptible to this disorder.
Russeting
Fruit russeting is characterized by multiple micro cracks in the tomato skin, also called cuticle
cracking. Russeting decreases shelf life and, with time, can evolve into dark shoulders due to water
loss. This further reduces visual appearance and fruits cannot be sold.

Common causes
The sequence of high and low fruit expansion rates combined with low fruit skin elasticity is
responsible for russeting. Cycles of shrink-expansion of fruit skin is the result of high water stress at
mid-day followed by high root pressure at the end of day. Excessively low nighttime air
temperatures, which lead to water condensation in the skin of fruits warmer than the air around them,
also lead to russeting.
Corrective measures
Control of russeting is similar to control of fruit cracking. Also, it is important to prevent excessively
low air temperatures (ideal 60 to 64 F depending on radiation levels).

Blossom end rot (BER)

BER is characterized by a white watery spot at the blossom end of green fruits. As this area dries out,
it turns to a dark brown and sunken spot often with a leathery texture. BER tends to occur early in
the season when fruit load is low.
Common Causes
The most common cause is an imbalance between supply and demand of calcium in the rapidly
expanding blossom end of fruits. Even though related to a calcium deficiency, the supply of calcium
in the nutrient solution is unlikely the primary cause of BER, in well managed greenhouse
operations.
The lack of coordination between rapid cell division at the blossom end, and limited local availability
of calcium (due to poor transport and deposition of calcium in the blossom end, high salinity, and/or
excessively high vapor pressure deficit), seems to increase occurrence of BER. Excessive vapor
pressure deficit (low relative humidity for a given air temperature) leads to excessive transpiration
rates, causing water to be preferentially transported to and lost by leaves, bi-passing the fruits. As the
conditions that enhance high transpiration rates also enhance rapid fruit expansion, calcium supply to
the blossom end becomes limited. This causes blossom end cells to collapse resulting in BER.
Corrective measures
The incidence of BER can be significantly reduced, if not eliminated, by the following practices:

Use of less susceptible cultivars,

Facilitate water uptake by keeping uniform and adequate root zone moisture content, not
excessively wet or dry or high nutrient solution EC,

Avoid excessively high or low vapor pressure deficit and air temperature during the day to
enhance movement of water and calcium to fruits,

Avoid excessively high concentrations of potassium and magnesium as this reduces uptake
and availability of calcium.

Excessive nitrogen fertilization can also lead to BER as it promotes excessive vegetative growth,
which in turns increases transpiration surface area and prevents calcium transport and accumulation
in the fruits. There is indication that reducing leaf/fruit ratio (by de-leafing), avoiding high root
temperatures and low oxygen concentration in the roots can also reduce BER.
Goldspot or Gold Speck
Goldspot develops as small irregular green spots in the calyx and shoulders of mature fruits
decreasing the visual appeal of the fruit and reduce shelf life. This occurs mostly in the summer.
Cells associated with gold spot have been identified as containing calcium salt crystals.
Common causes

These include excess calcium in the fruit associated with low vapor pressure deficit (high relative
humidity) and high Ca/K ratios. Excessively high average air temperatures also enhance Goldspot.
Corrective measures
These include:

Avoiding susceptible cultivars,

Slightly increasing feed EC by increasing nutrient solution K/Ca ratio and Mg, all of which
reduce the risk of excess calcium uptake.

Reducing calcium from 200 to 120 milligrams per liter has been recommended to lower the risk of
Goldspot while avoiding BER.
Blotchy ripening
This physiological disorder is characterized by uneven ripening due to some areas not accumulating
enough lycopene to produce an even red fruit.
Common Causes
The most common causes are associated with inadequate plant nutrition, infestation of feeding
insects, fruit temperatures above 86 F from excess direct radiation, and excessively low air
temperatures.
Corrective measures
This disorder can be reduced by using resistant cultivars, avoiding sudden fluctuations in the
greenhouse environment, keeping temperatures below 86 F, avoiding fruit exposure to direct
radiation avoid severe de-leafing, and providing 20% extra K from two weeks before first harvest
until one week after.