CALCIUM: TOTAL ABSORPTION AND ASSIMILATION
- Reduced cracking and increased assimilation of calcium.
- Improvement of fruit quality characteristics (size, colour, texture, and shelf life)
- Conveyed and protected calcium supply, even at low temperatures
Power Ca
Description
- Calcium oxide (CaO) 15%
- Calcium oxide (CaO) in complexed form 12%
- Complexing agent LS
S.W. 1.47
E.C. (sol. 1‰) 1.26
pH: 4.5
| CROPS | PHENOLOGICAL STAGE | Applications to the plant dose g/hl |
|---|---|---|
| Stone and pome fruits | From post-fruit set to fruit growth | 300-500 |
| Actinidia | From post-fruit set to fruit growth | 300-500 |
| Wine and table grapevines | Resumption of growth, pre-flowering, fruit set and post -harvest | 300-500 |
| Fruiting vegetables | Post-fruit set of each flower truss | 300-500 |
| Strawberries and small fruits | Post-fruit set of each flower truss | 300-500 |
| Tomatoes for industry | Post-fruit set of each flower truss | 300-500 |
NOTES (Applications to the plant):
- The dose is calculated based on a volume of spraying water of 8-10 hl/ha
- Application is recommended in combination with Vegetal B60 to increase calcium absorption and reduce fruit diseases
