I have about 30 tomato plants of several varieties, all hybrid except for one heirloom. Every single tomato plant is having the same issue but my peppers, eggplant, green beans, and cucumbers are fine even though they are planted in the same area.
The plants looking healthy and beautiful and are producing a ton of healthy looking fruit that seemed to ripen just fine until I cut one open and the smell was awful. Inside the liquid/goo you find in a normal tomato that is normally clear, is brown. It's in every fruit I've cut open and doesn't matter if it's green or fully ripe.
Some of the fruit I let sit inside and ripen on the counter developed black rot spots that are soft and squishy and began growing mold.
A neighborhood farmer told me to try adding epsom salt to the soil because it could be a magnesium deficiency but he wasn't sure what it was. I haven't added anything to the soil except for lime back in December. This is also the first year I am growing in this soil, I put down wood chips last year and covered it with a tarp to kill back the grass and allow some of the chips to break down. When I had the soil tested everything was fine as far as PH and NPK (part of why I didn't add anything).
Could this be a type of mold or fungus? If this can't be identified here should I send a sample to a lab for testing?
I just added epsom salt and some fertilizer and a bit of calcium nitrate. If it is a deficiency that is causing the issue the fruit that is currently on the plant can't be corrected, right? I just want to know before I go pulling all the fruit off and tossing it.
Thank you in advance for any help you guys can provide!