Calcium plays a key role in the hardening and strengthening of plant cell walls and plant tissues. With this feature, it protects plant tissues and fruits from fungal and bacterial infections. It prevents frost damage by giving the plant resistance against freezing and thawing stress. It also contributes to root elongation, growth and development of the plant by being effective on the regulation of cell division and cell development. Rotting and cracking occur in fruits and vegetables that do not get enough calcium. Symptoms such as bitter speck on apples and bottom rot on tomatoes are the result of calcium deficiency. Fruits that do not have enough calcium in their tissues are susceptible to physiological disorders and fungi that cause rot during the storage process. A preliminary test should be made when mixing CALCIUM with phosphorus fertilizers. The application should be done before irrigation or water should be given after the application.
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