Why does your Brassica chinensis have brown leaf tips? Diagnose the cause and fix it with our step-by-step guide.
Excessive nitrogen or mineral salts in the growing medium can cause osmotic stress, drawing moisture out of the leaf edges and leading to necrotic brown tips. This is common in Brassicas during periods of rapid growth when fertilizer application is frequent.
Pak Choi has a shallow root system that is highly sensitive to fluctuations in soil moisture. When the plant lacks sufficient water, the most distal parts of the leaves—the tips—are the first to desiccate and turn brown.
Low calcium availability prevents cell wall stability, often resulting in tip burn or marginal necrosis. This is frequently triggered by rapid growth spurts where the plant's demand for calcium outpaces its transport capacity, often due to uneven watering.
Certain fungal pathogens can enter through leaf tissue, causing necrotic brown lesions that often start at the tips or margins. High humidity and poor airflow around the dense leaves of Pak Choi promote this condition.
Your plant might also be experiencing one of these issues: