NUTRIENT TECHNOLOGIES TECH-FLO® FLOWABLE FOLIAR NUTRIENTS

THE EFFECTS OF CALCIUM CHLORIDE SPRAYS ON FRUIT QUALITY

It goes without saying that calcium is needed for the improvement of fruit quality in the Washington
tree fruit industry. All fruits, whether apples, pears, stone fruit, table grapes, berries, or vegetables,
benefit from calcium. Perhaps more than other nutrients, calcium is required throughout the growing
season. In the post-bloom period, calcium is needed for cell wall formation during cell division; it
also appears to interact with plant growth regulators to affect fruit size. Mid-season to harvest
application of calcium sprays are used by the fruit industry to reduce bitter-pit, improve fruit
pressure and enhance keeping quality in warehouse storage. The need for calcium, therefore, has
been well recognized. The product of choice to satisfy the demand for calcium in the fruit industry
has been calcium chloride. The reasons are its solubility in water, its high calcium content, and the
price. The purpose of this article is to weigh the advantages against the disadvantages of calcium
chloride.

The water solubility of calcium chloride may be considered an advantage because calcium is one of
the most difficult nutrients to be absorbed and transported by leaves and fruit. But solubility by itself
does not enhance calcium movement for it has been demonstrated that calcium, in whatever form it
is applied, remains mostly localized at the point where it contacts the leaf or the fruit surface.
Calcium chloride has a typical analysis of 34% calcium and 66% chloride. This high chloride
content is not desirable for several reasons. When calcium chloride is applied, free calcium and
chloride ions are present in solution. Sodium ions that may be present on leaves and fruit, from soil
residues or irrigation water, may combine with this chloride forming sodium chloride (NaCl,
common table salt). When salt deposits form on the surface of leaves and fruit, they dry out fruit and
leaf tissues causing fruit finish to deteriorate by enhancing sunburn on the fruit surface and
blackening of lenticels in certain varieties.

Another disadvantage of calcium chloride is related to simple chemistry that occurs when it is
dissolved in water, even the small amounts that may be present on leaves and fruit from
condensation, repiration, and transpiration. By a process known as hydrolysis, free hydrogen ions in
water react with chloride ions to form hydrochloric acid (HCl), a very strong acid, on the surface of
leaves and fruit, which may manifest itself in reduced fruit finish, increased russet, and burned
lenticels. This hydrolytic reaction is the reason calcium chloride has poor compatibility with many
tank mixed chemicals .

The low price of calcium chloride is a distinct advantage----it is one of the least expensive forms of
calcium on the market. But there is a tradeoff of price vs. consequence. While it is less expensive
out of the bag, it is more costly in terms of fruit damage resulting from its high chloride content.

Calcium products that do not contain chlorides have been introduced into the industry. They range
widely in terms of solubility, analysis, and price. Nutrient Technologies has introduced
TECH-GRO MIRA-CALS P, a powder completely soluble in water with an analysis of 30%
Calcium. It is effective in boosting calcium levels, contains no chlorides, nitrates, sulfates, or
phosphates, and its price is competitive with any other non-chloride based calcium product
currently available for use by the tree fruit industry.