Benefits of Calfuze
Home - Benefits of CalfuzeBENEFITS OF CALCIUM FOR HORTICULTURAL CROPS
Calcium is an important secondary macro nutrient. It is also known as "secondary messenger" due to its involvement in many signaling pathways, which govern physiological and biochemical processes within plants. Calcium plays an indispensable role in optimizing stress responses in plants, integrity and flexibility of cell membranes, cell wall remodeling and plant tissue development.
Calcium is taken up by plants through xylem (transpiration pull). Therefore, calcium concentrations in different cellular compartments impacts water transport movements.
Fruits have low transpiration rate as well as low xylem transport rate, whichlimits free calcium delivery in fruits.
At fruit setting stage only, transpiration rate of fruits is maximum, which declines upto one tenth by fruit development stage. At later stages, only phloem caters to the needs of developing fruits and calcium being phloem immobile limits the furthersupply of calcium. Therefore, calcium deficiency is often encountered in horticultural crops
In soil too, calcium exhibits a complex interaction. Its availability is highly dependent on soil pH.
CALFUZE is a proprietary blend of calcium, boron and ortho silicic acid. The complex of trio plays a vital role in governing assimilation of other nutrients by plants.
Source of calcium used in CALFUZE makes the product very suitable for horticultural crops:
- The calcium of CALFUZE if sourced from organic source, thus making it suitable to apply as foliar sprays, due to its high mobility through phloem.
- The organic source of calcium of CALFUZE is highly water soluble thereby increases its bio availability
- The calcium of CALFUZE is free from nitrates, making it suitable to be used during pre-flowering stages without having a risk of triggering of vegetative growth.
- The calcium of CALFUZE is free from chlorides, thus eliminates deterioration in fruit quality impact due to chloride toxicity. Fruits where calcium sourced from chlorides are used, are unfit for processing.
Cork spots
Spongy tissue
Leaf tip burn
Bitter pit
Fruit rot
Common disorders due to calcium deficiency in horticultural crops are:
Fruit cracking and splitting
Softening of fruit wall
Blossom end rot
