Blossom end rot is characterized by water-soaked areas that develop near the blossom end. The affected tissue desiccates, becoming brown and leathery. Affected pods may ripen prematurely. Secondary fungi and bacteria may colonize the dead tissue, causing it to turn dark and rot.
Blossom end rot is caused by a calcium deficiency in developing fruit. It occurs in fields with low or moderate soil calcium levels. Fluctuating soil moisture due to overwatering or drought, high nitrogen fertilization, and root pruning during cultiv ation are conducive to blossom end rot.