Pepper quality has decreased

It is not quite the end of the greenhouse season but the influence of Autumn is already visible on the quality of peppers and cucumber in particular. Peppers are starting to suffer from inside rot. Unfortunately, at first sight, it is difficult to see this. One hole in the skin by the stem may be an indication of inside rot developing. Burn marks are also common. These fruits are generally sorted out into mostly class II. The yellow variety sometimes shows anthocyanin spots. 2 cm² is the limit for class I, by incompletely sorted batches.

Cucumber quality is also coming under pressure. Colour differences between them and deformities give the cucumbers a thin appearance. If they had to be delivered in a couple of weeks it would take quite a bit of sorting but could be done.

Tomatoes develop more swell cracks but that does not lead to dull fruit. Surprisingly in the Dutch tomatoes alternaria (bacterial fungus) in the form of black stripes could be seen. We know these marks from the Spanish and Moroccan tomatoes and is now likely to be present in our country. However, the quality is not bad.

Iceberg lettuce is still OK and we hope that the frost stays away. Red coloured veins and damage that I have seen quickly turns to rot. We will have to take this into account over time.

Source: KCB