Phytopathologist warns against leaving spoiled fruit on zucchini plants

Zucchini plants often suffer from rot during the summer, with crop losses reaching up to 80%. While rain is a frequent catalyst, these losses are often driven by care errors, nitrogen imbalances, and incorrect August watering schedules that weaken the plant. Identifying the specific type of decay is essential for adjusting agronomic practices and saving the harvest. Identifying the Cause of Zucchini Rot Depending on where the rot appears—at the tip, the base, or the point of contact with the soil—the cause can range from physiological deficiency to bacterial infection. The following signs help distinguish between these conditions: Blossom-end Rot: Observed as darkening and water-soaked tissues at the tips of young fruits. These areas soften, may develop a coating, and eventually stop growing. Root Rot: Indicated by wilting leaves and an unpleasant odor at the base of the stem. This typically occurs in heavy clay soils under excessive moisture conditions. Contact Rot: Decay appearing specifically where large fruits touch damp soil. Damage to the skin here often attracts slugs and allows secondary infections. Bacterial Rot (Bacteriosis): Identified by brown, oily spots that quickly transform the fruit into a slimy, foul-smelling mass. This usually enters through micro-traumas caused by hail or pests. Roman Edigarov, Agrochemical Expert: "If you overfeed the bush with nitrogen, the plant will prioritize leaf growth over fruit. Consequently, calcium does not reach the tips of the zucchini, and they begin to rot. For prevention, it is better to emphasize potassium dressings, which help the plant properly distribute micronutrients."