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 their lignification;
• Increases the thickness of cell membranes and the resistance to diseases;
• Makes the fruits firmer, more compact and the peel more elastic and resistant,
reducing the cracks, therefore resulting in a minor incidence of rots;
• Increases the shelf life of the bunch under covering and its resistance to transport;
• Does not interfere with the assimilation of Iron (Fe);
• Increases the percentage of dry matter;
• Prevents the onset of harmful physiological disorders such as bitter pit on apple, apical rot of tomato, tip burn of lettuce, peach fruit internal rot, fruits and berries cracking;
• Favors the activities of handling and storage of fruits before they are put on the market.