Calcium deficiency in fruit trees can lead to various physiological disorders, affecting both the growth and quality of the fruits. Young trees may exhibit slow growth, stunted development, chlorosis in new leaves, leaf curling, edge shrinkage, and the appearance of cracks or spots. After fruit bagging, issues like apple bitter pit disease, pox spot, water core disease, pear tip rot, peach fruit tip softening, kiwifruit internal breakdown, and chestnut black fruit during storage are commonly observed. Experts have confirmed that all these conditions are primarily caused by a lack of calcium.
The main reasons behind calcium-related physiological disorders in fruit trees include several factors. First, calcium is transported through the transpiration stream within the plant, but fruit transpiration is much lower than that of leaves. As a result, fruits receive less calcium compared to leaves, leading to calcium deficiency. In some cases, calcium moves from the fruit back to the leaves, worsening the imbalance. Second, unbalanced nutrition plays a role—apple trees are especially prone to bitter pit disease when there's an excessive nitrogen-to-calcium ratio or a low calcium-to-magnesium ratio.
Third, the formation of calcium oxalate in apple stems can block calcium uptake. Oxalic acid in the stem combines with calcium to form insoluble crystals, which initially don't affect calcium flow but gradually increase as the fruit grows, hindering late-stage calcium absorption. Fourth, over-accumulation of sorbitol can cause water core disease. Sorbitol, a sugar alcohol, accumulates in the fruit cells, absorbing water and causing a translucent, water-like texture. Calcium helps regulate this process by promoting sorbitol metabolism and preventing its excessive accumulation.
Lastly, the behavior of calcium during fruit storage also contributes to disorders. Studies show that calcium tends to move toward the outer layers of the fruit, which is a key factor in bitter pit disease. Fruits affected by this condition typically have 30% less total calcium than healthy ones. Local acids such as oxalate and limonin contribute to the problem, but calcium helps neutralize them by forming precipitates.
To prevent and treat these issues, several calcium supplementation methods can be used. Spraying calcium directly on young fruits and applying it before harvest are effective strategies. Field studies have shown that applying high-efficiency calcium products, such as Merrill calcium, three times within the first month after fruit set—about a week after flowering—is most beneficial. A second round of spraying one to two weeks before harvest can further enhance calcium uptake and improve fruit quality.
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