Calcium is one of the important essential nutrients for crop growth and development. Calcium deficiency in fruit trees can cause a variety of physiological diseases and physiological barriers, affecting the growth and development of fruit trees, flowering and fruit setting, resulting in deterioration of fruit quality. Calcium is not easy to flow in the tree. The new leaves first show calcium deficiency. The tip of the young leaf curls into a hook shape, gradually turns brownish yellow and scorches, and expands to the lower leaves. In severe cases, the whole shoot will die; the roots grow. Slightly inhibited, the roots are short and many, and the tips often brown to death; flowers are shriveled; stone fruit trees are susceptible to gummy disease and root cancer.

Calcium deficiency in fruit trees is more obvious in the fruit, and sometimes leaves do not lack calcium, but the fruit has shown calcium deficiency, causing a variety of physiological diseases, seriously affecting the appearance and internal quality of fruits and storage. Apple bitter pit, water heart disease, peach top rot, pear black heart disease, and cherry cracking fruit are all related to calcium deficiency in the fruit. Calcium deficiency can also cause the fruit to be difficult to color, taste worse, intolerance storage.

The timely calcium supplementation of fruit trees can effectively prevent the growth of young tissues such as young leaves and growing points of fruit trees from weakening, and the deformity and chlorotic chlorosis of leaves, and the appearance of submerged spots, discoloration, softening of the pulp, and bitterness of the fruit. Physiological diseases significantly improve fruit quality and yield. There are three peaks of calcium absorption in fruit trees each year. The first time is about 20 to 30 days after flowering. This period can accumulate about 30% of calcium. The second time during fruit enlargement, this period can absorb all of calcium. About the third; about 30 to 30 days before fruit picking, the calcium absorbed during this period can be used for the growth of fruit trees in the spring of next year.

Applying organic fertilizers in orchards to fertilize the soil promotes the absorption and utilization of calcium by fruit trees. At the same time, it also advocates targeted calcium supplementation at the peak of three calcium absorption periods to increase the concentration and application quality of calcium, resulting in significant control effects.

High-quality calcium fertilizer has two characteristics: one is that the calcium ion concentration is higher, and the requirement is more than 10%; the other is that the calcium has high activity and the absorption rate is high, and the requirement is more than 80%. In general, calcium chloride and calcium nitrate have high calcium content, but low absorption efficiency; calcium amino acids have high absorption efficiency, but low calcium ion content, about 5%; chelated calcium as a new calcium Fertilizer has the characteristics of high calcium content, high absorption rate, strong permeability, good compounding, etc. The effect of calcium supplementation is significant and it is the main calcium fertilizer used in the future.

Calcium Nitrate: The general spray concentration is from 0.3% to 0.4%. It is better to spray after the fruit is dropped, but it should not be applied when the fruit is colored, so as not to affect the coloration of the fruit.

Calcium chloride: The general spraying concentration is 0.2% to 0.3%. The spraying concentration is low in young fruit and high temperature weather to prevent burning of leaves and fruits. Generally, it should be used later or after fruit harvest. Due to the chloride ion, it should generally be used sparingly.

Amino acid calcium: easily absorbed by fruit trees, the concentration of 0.3% to 0.4%. Spraying began 10 to 20 days after flowering, and spraying three or more peaks of calcium during the year each time sprayed one or two times, which can provide flower bud differentiation of fruit trees, promote fruit coloring, and increase fruit sugar content, hardness and storability.

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