This physiological disorder is indicated by the absence of normal red pigment on localized areas of the fruit. These areas appear as yellow or gray-green patches on otherwise normal-colored ripening fruit. When these fruits are sliced open, brown discoloration is often apparent.
Climatic, nutritional, and cultural problems may contribute to blotchy ripening. Low levels of potassium in plants and prolonged cloudy periods or inadequate light intensity have been associated with the disorder. Other possible contributing factors are high soil moisture, high humidity, low temperature, soil compaction, and excessive fertilization.
These environmental factors can contribute to nutrient deficiencies or other imbalances that impede development of red pigment in the fruit. To minimize incidence of blotchy ripening, follow proper cultural practices to maintain nutritional balance and plant vigor. If commercial fertilizers are used, select balanced formulations and avoid over-application.
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