During heat stress periods, very little water is moving in the plant, therefore calcium is not being translocated to vital cell tissue. In periods of high humidity, plants are transpiring less, again very little calcium is moving, but cells are actively growing and continually calling for calcium. Disorders begin to appear. Another factor to consider is ,since calcium only moves into the fruit during the cell division phase, which in many cases is a few weeks after bloom, the plant can not absorb and translocate calcium quick enough, so the fruit cells become deficient. As the fruit proceeds into fruit growth and development phase, the calcium is further diluted.
Large fruit are more susceptible.
The T.O.G. complexes the elemental calcium ion allowing the ion to be absorbed directly and immediately through the leaf and fruit cell walls. Inorganic forms of calcium must go through ion exchange to be absorbed by the plant, and after entering the plant, readily forms insoluble compounds that are not available for translocation to the fruit or vegetable. As such, it enables more of the calcium from Nutri-Cal to be absorbed and utilized by the pectin to form calcium pectate, which solidifies the gel and strengthens the cell wall against disease and breakdown. Nutri-Cal treated fruits and vegetables maintain their quality much longer. Nutri-Cal can be used on peppers, grapes, pears, peaches, apples, tomatoes, potatoes, berries, turfgrass, and wherever growers need a safe and way to improve plant health or improve production.