Calcium and calciolid
Calcium plays an important role in the maintenance of fruit quality after harvest, as well as in the delay of processes related to senescence, mainly those leading to pulp softening. The influence of calcium to improve firmness is attributed to its capacity to bind with pectic substances in the cell wall and middle lamella, forming calcium pectate, which gives firmness to the fruit, and therefore, prevents softening. It also contributes to maintaining firmness by reducing water loss and as a result, by increasing cell turgency. Firm tissues are obtained, since pectins in the middle lamella of the cell wall are bound.
It decreases the incidence of physiological disorders: bitter pit in apples, purple spots in loquats, cork spot of pears, black stem in grapes, apical necrosis in tomatoes, cucumbers, watermelons and melons, cavity spots in carrots, black heart in celery, tipburn in lettuce, and helps control the premature fall of cotton bolls, internal necrosis in cabbage and potato tuber necrosis.