Reducing Melon Glassiness

Calcium is a key component in maintaining the structure of cell walls and stabilizing cell membranes. It has a major role in reducing melon glassiness.


Low calcium supply can induce an early softening, or glassiness appearance of melon fruits, while the fruit is still immature.

As with all other calcium deficiency related fruit disorders, it is important to ensure calcium is available in the fruit right from fruit-set and particularly during early fruit-fill. This has been confirmed in trials where calcium nitrate is particularly effective at ensuring good fruit quality.


Boron also works in tandem with calcium, improving uptake of calcium into the fruit. It greatly enhances the uptake of calcium in the blossom end of the fruit, minimizing both BER and glassiness.