The signs of this illness may emerge on fruits at any growth stage, but it is more prevalent when the fruits are young.

When the fruits reach a diameter of 2.5–3 cm, the infection starts when a spot forms at the apex of the inflorescence.

The development of injured tissues slows down, which leads to the flattening of the fruits in the afflicted region.

Its color darkens with time, and the circumference of the afflicted region extends by the quantity of fruit eaten.

We also learn that the size of the fruit rises until it stops growing in the late stages of green maturity.

The size of the afflicted region varies with when the damage starts and may range from a tiny spot in late infestations to a vast area in early infestations, with a diameter close to the fruit itself.

Early infection slows fruit development, making it smaller than its uninfected counterparts.

The injured tissue seems depressed, complex, and leathery to the touch but is not inflamed.

The wounded person is buried in late injuries, and the diseased tissue is divided from the healthy tissue by a line.

It is pretty evident that the red color of the fruit starts around the afflicted region and advances towards the tip of the fruit. The damaged tissue keeps its hardness unless in the event of future infection with one of the pathogenic organisms producing the rot.

Factors causing the disease and increasing its severity include:

• There are long, pear-shaped variations available.

• When irrigation is not adequate to fulfill the plants' needs for ground moisture, the success of the irrigation process may be measured by examining the incidence of bloom end rot in the fields. Elongated fruits are termed "elongated varieties."

• When, due to need, the moisture of the ground suddenly declines after a period of vigorous and regular growth, plants get more water than they need, particularly slow-growing plants.

• When the concentration of salts rises, whether in the soil or in hydroponic farms, the plant's capability declines.

• When the concentration of salts rises, whether in the soil or in hydroponic farms, the plant's capability declines. 

• Because of the significant osmotic pressure around the roots, they may absorb water under these circumstances.

• • Water is lost from plants at rates that surpass the roots' capacity to absorb it from the soil during situations favorable to fast transpiration, such as when hot, dry winds blow.

• On the other hand, the tensile tension of transpiration leads the stream of water to travel toward the leaves, forcing the fruits to lose some of the water because the leaves cannot do that.

• The tissues collapse near the conclusion of blooming in the fruit because the roots do not absorb enough water to compensate for the water lost via transpiration.

• Many roots die from lack of oxygen or rot when the soil is saturated with water over a lengthy period, and the quantity of water absorbed by plants diminishes.

• When the air is saturated with moisture, transpiration is decreased or nonexistent, and the quantity of absorbed calcium that reaches the fruits is reduced since its movement is inversely proportional to the amount of water lost via transpiration, as noted earlier.

• As fertilization, in general, and ammonium in particular, increases, so do nitrogen intake, vegetative growth, and plant calcium requirements.

• Increased potassium fertilization because the plant absorbs more potassium than it needs, a condition called "super consumption," which causes potassium cations to compete with calcium cations, resulting in calcium absorption difficulties.

• Soils with low levels of available calcium can be found in hydroponics and saltwater environments.

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