Calcium has a major role to play in maximizing fruit quality by strengthening rind cell walls and maintaining good fruit condition, shape and storage characteristics. It also plays a major role in minimizing Blossom End Rot (BER).
Blossom end rot is often caused by lack of calcium in the flower-end of the fruit. Low calcium levels in the fruits can result in a significant loss in marketable yield.
One of the most common inducing factors for blossom end rot is water stress, either due to a deficiency or excess. Under high humidity conditions, transpiration slows and uptake of calcium – which is solely transported within the transpiration stream – is limited. Thus, calcium management and supply is key.