Tomato

Constituent of several compounds such as amino acids, consequently proteins, in addition to chlorophyll and enzymes. It favors leaf development and consequently the photosynthetic capacity of plants.

Deficiency – Plant growth is retarded and older leaves turn yellowish-green. If the lack of the nutrient is prolonged, the entire plant will show these symptoms.

In more severe cases, there is a reduction in the size of the leaflets, and the main veins have a purple color, contrasting with the pale green of the leaves. Flower buds yellow and fall off.

It plays a fundamental role in the energetic transformations of the vital processes of the plant, such as photosynthesis, respiration, synthesis of amino acids, lipids, which are carried out through phosphorus compounds such as adenosine di and triphosphate (ADP and ATP).

Deficiency – The growth rate of plants is reduced from the earliest stages of development.

Older leaves acquire a purplish color, due to the accumulation of anthocyanin pigment. In later stages of development, the leaves show purple-brown areas that progress to necrosis. These leaves fall prematurely, and the plant delays its fruiting.

Important enzyme activator. It improves the commercial quality of the fruits, being able to influence the synthesis of carotenoids, in a special way lycopene (nutraceutical) that is responsible for the red color of the tomato in addition to well-formed fruits, without the presence of empty spaces inside.

It helps to set the fruits, preventing them from falling during the formation and ripening stages. Responsible for translocating the photoassimilates to the fruits.

Deficiency – Slows down plant growth; the new leaves taper and the old ones show yellowing of the edges, becoming brownish and necrotic. Yellowing usually progresses from the edges to the center of the leaves. Occasionally, bright orange areas appear. The lack of firmness of the fruits, in many cases.

Component of pectates that make up cell walls. Activator of some enzymes related to phosphorus metabolism.

It interferes in the permeability of protoplasmic membranes, in the development of the root system and in photosynthetic phosphorylation. Responsible for assisting in the germination of pollen grains and in the growth of the pollen tube. 

Deficiency – The characteristic symptom of calcium deficiency begins with flaccidity of the tissues at the tip of the fruit, which evolves into a depressed, dry and black necrosis. The symptom is known as stylar rot or “black background”. In conditions where there are short periods of deficiency – mainly when there are sudden changes in climatic conditions – necrotic tissues are observed inside the fruits, whose symptom is known as black heart.

Constituent of the chlorophyll molecule and activator of numerous enzymes involved in the metabolism of carbohydrates, fats and proteins.

Deficiency – Characterized by a discoloration of the margins of the older leaflets, which progresses towards the interveinal area, the veins remaining green.

When the deficiency is more severe, the yellow areas darken, later becoming necrotic. Symptoms caused by a virus infection can be confused with magnesium deficiency.

Constituent of amino acids such as cystine, cysteine ​​and methionine, and of proteins, glycosides, vitamins and coenzymes.

Deficiency – The leaves are yellowish-green in color. Young leaves are the first to be affected. Deficient plants usually have a hard, woody stem with a small diameter.

It forms complexes or chelates with organic radicals. 

It is part of the hemoproteins and the proteins of the Fe-S group. It is involved in the biosynthesis of cytochromes, some coenzymes, and chlorophyll, which is derived from a protoporphyrin.

Deficiency – Reduction in plant growth and uniform yellow color, starting at the base of the leaves and continuing to the apex, new leaves and eventually the intermediate leaves are characteristic symptoms of iron deficiency.

Essential for chlorophyll synthesis and may affect iron availability.

It forms complexes or chelates with soluble organic compounds, increasing the solubility and transport of this micronutrient to the roots.

Deficiency – Starts on young leaves with light green yellowish interveinal chlorosis. Necrotic spots appear on new leaves and reduced plant growth.

Responsible for the metabolism of carbohydrates, proteins, phosphates and is essential for the formation of auxins, RNA and ribosomes, in addition to being a component of several enzymes.

Deficiency – They are manifested in the youngest parts of the plant, with the shortening of the internodes, slight chlorosis of the leaves, reduction of the size and deformation of the leaves.

It participates in several physiological processes such as photosynthesis, respiration, distribution of carbohydrates, nitrogen reduction and fixation and is involved in the mechanism of resistance to fungal diseases by plants.

Deficiency – Occurs in the youngest leaves, with marginal and interveinal yellowing and necrosis in the veins of the lower leaves.

Important in cell wall formation, cell division and elongation. 

Deficiency – Young tomato leaves turn brown, followed by death of buds and leaves. The petiole becomes brittle and the plant wilts in the hottest hours of the day, due to damage to the root system. 

 Symptoms of chlorosis and deformation of young leaves are often confused with the symptom of the “Yellow Top” virus. The fruits have necrotic brown spots, mainly near the peduncle, and do not fully develop the red color. The fruit walls become asymmetrically depressed and the locules open.