Calcium is one of the primary elements that determine the quality of any fruit and in detail of the bunch of grapes. Even in soils where it is present, it is often absorbed and translocated insufficiently to meet the needs of plants. The presence of enzymes, aminoacids and organic carbon ensures rapid and high absorption by cuticular and stomatal way as well as rapid translocation into the tissues.
How it works:
• Gives greater consistency to green tissues and improves the lignification;
• Increases the thickness of cell membranes and resistance to diseases;
• Makes the fruits firmer, more compact and the skin more elastic and resistant;
• Yield have more flavor and color;
• Reduces the number of cracked berries and the incidence of rot is lower in the bunch;
• Reduces the need of pesticide applications;
• Increases the preservability of the bunch under cover and its resistance to transportation;
• Does not interfere with the assimilation of Iron (Fe);
• Percentage increase in dry matter content;
• Prevents the occurrence of harmful physiological disorders such as bitter pit of apple, apical rot of tomato, tip burn of lettuce, internal rot of peach fruit, fruits / berries cracking;
• Favors the activities of handling and preservation of the fruits before entering the market.