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Problem Solver Plant Marquee

Plant:

Tomatoes
Image of Tomatoes
Adaptation
Throughout the United States.
Planting Method
Sow seeds 1/2 inch deep. Thin seedlings when they have two or three leaves, or set transplants 18 to 36 inches apart. Set transplants horizontally with only the top third of the plant above the soil. Remove any existing fruit and open flowers from the transplants before planting.
Soil
Good garden soil that''s high in organic matter.
Water
Water when the soil is barely moist.
Storage
Store at room temperature until use.
Planting
January in southern Florida, February-March in the Southwest, April-May in the Southeast, and May-June in the Midwest, Northeas, and Pacific Northwest.
Fertilizer
In cooler regions, apply a continuous-release plant food for vegetables at planting time. In warmer regions, apply a liquid plant food every 2-4 weeks, according to label directions.
Harvest
Harvest tomatoes when they have a deep, rich color.
Light
Full sun.
Related problems

Aphids - Tomatoes

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Aphids

Blossom-End Rot - Tomatoes

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Blossom-End Rot

Early Blight - Tomatoes

Image of Early Blight - Tomatoes
Early Blight

Fusarium Wilt - Tomatoes

Image of Fusarium Wilt - Tomatoes
Fusarium Wilt

Tomato Hornworm and Tobacco Hornworm - Tomatoes

Image of Tomato Hornworm and Tobacco Hornworm - Tomatoes
Tomato Hornworm and Tobacco Hornworm

Verticillium Wilt - Tomatoes

Image of Verticillium Wilt - Tomatoes
Verticillium Wilt
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Aphids - Tomatoes

Image of Aphids - Tomatoes
Aphids
Description
Leaves turn yellow and may be curled, distorted, and puckered. Pale green, yellow, or purple soft-bodied insects cluster on stems and on the undersides of the leaves.
Analysis

Aphids do little damage in small numbers. They are extremely prolific, however, and populations can rapidly build up to damaging numbers during the growing season. Damage occurs when the aphid sucks the juices from tomato leaves. Aphids feed on nearly every plant in the garden and are spread from plant to plant by wind, water, and people. Aphids can also spread other plant diseases, such as viral infections.

Solution

Apply an insecticide labeled for these pests, following label directions.

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Blossom-End Rot - Tomatoes

Image of Blossom-End Rot - Tomatoes
Blossom-End Rot
Description
A round, sunken, water-soaked spot develops on the bottom of the fruit. The spot enlarges, turns brown to black, and feels leathery. Mold may grow on the rotted surface.
Analysis

Blossom-end rot on tomatoes, peppers, squash, and watermelons is caused by a lack of calcium in the developing fruit. This comes from slowed growth and damaged roots, the result of any of several factors. 1. Extreme fluctuations in soil moisture, from very wet to very dry. 2. Rapid plant growth early in the season, followed by extended dry weather. 3. Excessive rains that smother root hairs. 4. Excess soil salts. 5. Cultivation too close to the plant. The first fruits are affected most severely. The disorder always starts at the blossom end, enlarging to affect up to half of the fruit. Moldy growths are from fungi or bacteria invading damaged tissue. The rotted area is unsightly, but the rest of the fruit is edible.

Solution

Blossom-end rot can be controlled but not eliminated. Maintain uniform soil moisture by mulching and watering properly. Avoid overuse of high-nitrogen fertilizers and large quantities of fresh manure. Plant in well-drained soil. If your soil or water is salty, provide more water at each watering to help leach salts through the soil. Do not turn the soil over deeper than 1 inch within 1 foot of the plant.

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Early Blight - Tomatoes

Image of Early Blight - Tomatoes
Early Blight
Description
Lower leaves have irregular brown spots with concentric rings in their centers. A yellow margin may outline each spot. When many spots appear, the entire leaf turns yellow and drops. Dark spots with light centers and concentric rings may occur on the stems. Dark, leathery, sunken spots with concentric rings mar the fruit where it joins the stem. The discoloration extends into the fruit.
Analysis

This plant disease is caused by a fungus (Alternaria solani) that attacks tomatoes at any stage of growth. Some leaf spotting appears early in the season, but most occurs as the fruit matures. Plants heavily loaded with fruit and those that are poorly fertilized are most susceptible to attack. Severe early blight causes partial to complete defoliation that weakens the plant, reduces the size and quality of fruit, and exposes the fruit to sunscald. Infected fruit should not be canned but can be eaten fresh if the diseased portion is removed. The spores survive in plant debris in the soil for at least a year. The fungus is most active in humid weather with a temperature range of 75&deg; to 85&deg;F.

Solution

Apply a fungicide labeled for this disease, following label directions. Clean up and destroy plant debris after harvest to reduce the number of overwintering spores.

Related Products
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Ortho® MAX® Garden Disease Control Concentrate

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Fusarium Wilt - Tomatoes

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Fusarium Wilt
Description
Lower leaves turn yellow, wilt, and die. Then upper shoots wilt, and eventually the whole plant dies. Wilting usually occurs first on one side of the leaf or plant, then on the other. When the stem is sliced lengthwise near the soil line, the tissue 1/8 inch under the bark is found to be dark brown.
Analysis

This wilt disease is caused by a soil-inhabiting fungus (Fusarium oxysporum lycopersici) that infects only tomatoes. The fungus persists indefinitely on plant debris or in the soil. Fusarium is most prevalent in warm-weather areas. The disease is spread by contaminated soil, seeds, plants, and equipment. The fungus enters the plant through the roots and spreads up into the stems and leaves through water-conducting vessels in the stems. These vessels become discolored and plugged. This plugging cuts off the flow of water and nutrients to the leaves, causing leaf yellowing and wilting. Affected plants may or may not produce fruit. Fruit that is produced is usually deformed and tasteless. Many plants die.

Solution

Destroy infected plants promptly. Use plants that are resistant to fusarium wilt.

Close

Tomato Hornworm and Tobacco Hornworm - Tomatoes

Image of Tomato Hornworm and Tobacco Hornworm - Tomatoes
Tomato Hornworm and Tobacco Hornworm
Description
Fat green or brown worms, up to 5 inches long with white diagonal side stripes, chew on the leaves. A red or black ''horn'' projects from the rear end. Black droppings are found on the leaves and the soil surface beneath the damaged foliage.
Analysis

Manduca quinquemaculata and M. sexta Hornworms feed on the fruit and foliage of tomatoes, peppers, and eggplants. Although only a few worms may be present, each worm consumes large quantities of foliage and causes extensive damage. The large gray or brown adult moth with yellow-and-white markings emerges from hibernation in late spring and drinks nectar from petunias and other garden flowers. The worms that hatch from eggs laid on the undersides of leaves feed for 3 to 4 weeks. Then they crawl into the soil and pupate, later emerging as adults to repeat the cycle. One generation occurs per year in the North and two to four in the South.

Solution

Hornworms can be picked off by hand effectively. Otherwise, apply an insecticide labeled for these pests, following label directions.

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Verticillium Wilt - Tomatoes

Image of Verticillium Wilt - Tomatoes
Verticillium Wilt
Description
Outer leaves wilt and turn dark brown along the margins and between the veins. Younger leaves are stunted but tend to remain green without wilting until the plant eventually dies. Few new leaves are formed. Plants are flattened, and few berries are produced. Brown spots or streaking may appear on leafstalks and runners and in crown tissue.
Analysis

This disease affects many plants in the garden, including tomatoes, potatoes, eggplants, peppers, strawberries, and raspberries. It is caused by a soil-inhabiting fungus (Verticillium) that persists indefinitely on plant debris or in the soil. It is more prevalent in cool-weather areas. The disease is spread by contaminated seeds, soil, plants, and equipment. The fungus enters the plant through the roots and spreads into the stems and leaves through the water-conducting vessels in the stems. These vessels become discolored and plugged. Water and nutrients cannot flow to the leaves, causing the leaves to yellow and die. Affected plants may or may not produce fruit; if they do, the fruit is usually small, deformed, and tasteless. The plant is not usually killed.

Solution

Destroy infected plants promptly. Use plants that are resistant to this wilt disease.

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