RELATIONSHIP BETWEEN THE NUTRITION AND THE APPEARANCE OF "GREENBACK" AND "BLOSSOM-END ROT" IN TOMATO FRUITS
In a small-scale nutrition experiment carried out some time ago tomatoes with typical ripening disorders could be observed in some fruits. For the tomato growers these are known as "Grünkragen" or in Englisch "greenback". If you cut a tomato fruit with these symptoms, the green or yellow tissue around the calyx is hard and such fruits have no marketing quality. This first experiment also showed that with increasing K concentrations in the nutrient medium the greenback disappeared. Therefore in 1970 a second solution experiment was executed in order to solve the question: are there relationships between nutrition, particularly K nutrition and the appearance of "greenback" as well as symptoms of "blossom-end rot"?