What Causes Tomato Leaves To Turn Brown And Crispy?

In the following image you can see a tomato leaf with brown spots and crispy edges. You will notice that these are not normal looking leaves. They look like they have been burned or scratched up. These burnt/scratched up leaves may cause your eyes to hurt when you look at them.

The same thing happens to broccoli leaves. The burnt/scratched up edges make it difficult for you to eat the leaves because they do not look attractive. If you were trying to pickle your broccoli, then the charred edges would prevent the pickling from working properly. The reason why tomato and broccoli leaves turn brown and crisp is due to chemicals called Pyrogens (PY-ron-es).

These chemicals are produced during the growing cycle of tomatoes and broccoli. The chemical causes the leaves to become crispy and brown.

How Can I Prevent My Tomatoes Or Broccoli From Turning Brown & Cracked Up?

You can try to keep your soil free of nutrients that could be causing the problem. You can do this by adding some water in a spray bottle and spraying down the tomato plants. The water will help wash away any nutrients that may be causing the problem.

You could use aloe vera to try to heal up the leaves. This may work but, it may not work on all of the leaf browning.

What Are Some Common Chemicals That May Be Causing My Tomatoes To Turn Brown And Cracked Up?

There are a few common chemicals that may be the source of your problem. These substances are, Chlorine (CLAW-reen), Flouride (Flour-ide), and Ammonia (a-MOW-nee-ah).

Chlorine is very poisonous and can cause major health problems if ingested. You can recognize the color of chlorine by its distinctive green color.

Fluoride may be difficult to recognize because the substance is colorless.

Ammonia has no color but has a distinct smell that can cause irritation. If you encounter the smell of cat urine then you should seek out the ammonia in your house and try to seal off access to it.

How Can I Prevent My Tomatoes Or Broccoli From Turning Brown And Crispy?

There are a few ways that you can prevent your plants from turning brown and crispy. One way is to try to prevent yourself or anyone in the household from drinking too much water. The more water you drink the more likely it will spike the levels of chlorine, fluoride, and ammonia. Another way you could prevent this from happening is to try to not consume very many liquids all together. This may be difficult if you do not like chewing on ice cubes.

The best way to prevent brown and crispy leaves is to make sure the levels of chlorine, fluoride, and ammonia are at a minimum in the house. You can do this by flushing your water lines regularly. You can also get rid of any unnecessary or unused items that may be stored under sinks or in the garage.

Organic gardeners may want to start a compost pile in order to get rid of any excess water or nutrients that may have been used while gardening.

What Should I Do If My Tomatoes Are Already Turning Brown And Crispy?

You should wash off the tomato as soon as possible. If you can get to a sink immediately, run the tomato under the faucet and scrub it gently with your hands. This should get rid of any excess chemicals that may have built up on the skin.

You can also dab at the tomato with a paper towel. You should only use a paper towel and not a cloth towel because you don’t want to be rubbing the skin when you could be rubbing away some of the outer skin layers.

How Can I Tell If My Water Source Is Unsafe?

If your water source comes from a garden hose or any place other than a city water line then you should know that you run the risk of the water being contaminated. You can tell if the water is contaminated by looking at the hose.

Is there a strong smell? Does it look cloudy or milky white? Does it contain chunks, flakes, or specks in it? Is the color unusual for water?

If you answered yes to any of these questions then you may want to have your water tested.

Can I Get Rid Of The Chlorine Without Flushing My Whole System?

This would be preferable because it could be very time consuming and expensive to have someone come out and flush the whole system. If you have a container that is large enough, you can try adding your chlorine removal substance to just the amount of water that you will be using. Let it sit for at least an hour before using it.

This method is not going to be as effective as flushing your system through a few times but it may kill some of the chlorine and keep your house from smelling like a public swimming pool.

What Else Should I Know About Water Treatment?

You should always run your water on a slow drip for at least 15 minutes before using it. This will allow the chlorine or other water treatment to mix with all of the water in the pipes and give you a more even distribution rather than just shooting out a blast of chemicals.

Leaf Browning In Vegetable Plants: What Is Causing Brown Leaves On Vegetables from our website

You should also have a plan “B” if your water treatment plant happens to go on strike or have a shortage of workers for whatever reason. Stores can become overrun very quickly so it may be a good idea to keep a few cases on hand.

How Can I Get Rid Of The Smell In My House?

Try lighting a candle or a few. This will push out the other smells and give your house a nice smell. You can also try lighting some incense. This may not get rid of the smell completely, but it will help make your house smell better. You can also open a window or two to let some fresh air in to freshen the place up.

What If I’ve Already Used The Water And My Child Is Sick?

If you have already used the water for bathing or any other purpose and your child gets sick, then you will need to take them to a hospital immediately. You should also try and get in contact with the local health department so they can come out and test your water supply. You may need to have everyone in your house take some antibiotics as a preventative measure due to possible infection.

What To Do If You Lose Your Water Supply Permanently

If you have lost your water supply for good then you will have to look for an alternative supply or move to a new location.

What Water Sources Are Available?

City Water – If you live in an urban area and have city water available, then you should have no problem. The only thing you may need to do is store more water if you run out. This could be a problem if you have a large family or need lots of water for your crops and animals. You may also want to consider having a well drilled on your property if the aquifer is deep enough.

Well Water – If you have a well on your property then you’re set as long as you have a good supply of water. The depth of the well and the quality of the water source will determine how quickly you run out. You can try to find another source if the water starts to run out, but this may be difficult to do.

Rain Water – You can collect rainwater in containers of all sizes, even trash cans will work in a pinch. The only issue here is making sure you have enough water for your needs and that you don’t have to filter it. If you have to filter it, then the tendency would be to not use it and go without water which is not a good idea.

River, Lake, Stream or Ocean – You shouldn’t drink directly from these sources as they are open to contamination, but if you have the ability to build a water filter of some sort then go for it. You won’t have to worry about drying up and you will always have a supply (assuming it doesn’t rain). Just be careful about times of drought.

Distillation – You can distill ocean water, but it’s not practical for large quantities. You will need a lot of wood and time to produce even a small amount of potable water.

Desalination – This is the process of removing salt from water and is only effective with sea water. It’s very energy intensive and requires special equipment called a desalinator which you most likely do not have. The process can produce 10 times the amount of water than the energy used to run the machine. It also requires a special type of plastic called PDV for the membrane in the process.

Once you have your water source figured out, you will need to store it for use. A good idea would be to get some of those 5-gallon water jugs you can find almost anywhere these days and keep them in a cool, dark place. It would also be a good idea to label them with a marker.

If you have the resources, there are better options available. Food-grade plastic water barrels with spigots are available at most hardware stores and might be a better way to go since they don’t take up as much space. These come in a variety of sizes so you can choose the one that best fits your situation. Just be sure you can seal the top of it somehow.

Heavy plastic sheeting and rope can be used to make your own barrel container if you need a really large one.

Other sources for high-capacity water storage include:

Stacking plastic soda bottles 2 high and 3 across will give you a container that holds 6 gallons of water. You can push these together and tie them off with a rope to keep them from falling over. A 10 foot by 12 foot tarp will hold 384 bottles (12 stacks of 24), or a little over 26 gallons of water. It’s heavy when full, but can be hauled with some effort.

Wooden shipping pallets are made to stack and can hold up to 1200 pounds of stacked weight. You can cut them into various sizes, but a 2 foot by 4 foot section makes a nice carrier for 16 2-liter soda bottles arranged 8 across and 4 high.

Leaf Browning In Vegetable Plants: What Is Causing Brown Leaves On Vegetables from our website

If you’re really handy, you can make wooden frames (like a box) and stretch a tarp over it. Just be sure to lash it down good so it doesn’t blow away or let the water leak out.

Never use a garbage bag to store water. It’s not durable enough to withstand much weight or time. Likewise, do not use a cloth bag unless you double or triple bag it.

Sources & references used in this article:

Relationship between weight loss and visual quality of fruits and vegetables by CN Nunes, JP Emond – … of the Florida State Horticultural Society, 2007 – journals.flvc.org

Discoloration in raw and processed fruits and vegetables by JB Adams, HM Brown – Critical Reviews in Food Science and …, 2007 – Taylor & Francis

Shading application on controlling the activity of polyphenol oxidase and leaf browning of ‘Grand Rapids’ lettuce by B Chutichudet, P Chutichudet – International Journal of Agricultural …, 2011 – academia.edu



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