Tomato Buckeye
Buckeye Rot of Tomato Fruit
Buckeye Rot of tomato is caused by three species of Phytophthora-P. capsici, P. drechsleri, and P. parasitica. The disease is important wherever there is high humidity, warm temperatures, and abundant soil moisture. Different tomato producing regions may have different species involved. Buckeye Rot almost occurs on fruit that are in contact with the soil and can occur on green or ripe fruit. The disease begins as small brown spots on fruit which grow in to large, round or oblong lesions with alternating concentric rings of light and dark brown discoloration. The lesions are firm, with smooth margins; but eventually become soft and decayed. Buckeye Rot is most prevalent during warm, wet weather and is spread by surface water and splashing rains. Excess soil moisture favors infection.
Management:
- Avoid fields with heavy, poorly drained soils.
- Reduce soil compaction.
- Plant in raised beds.
- Avoid low areas of fields.
- Rotate to non-solanaceous crops.
- Stake and/or mulch plants to reduce contact with soil.
- Fungicides can assist in the control of Buckeye Rot (Quadris, Bravo, Ridomil Gold MZ, Ridomil Bravo, Cabrio, and phosphorous acid fungicides).
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