Calcium Trial in Kiwi

Nov-Dec 2010-2011 – Effect of foliar calcium amino acid chelate; magnesium amino acid chelates and boron amino acid complex on the storage quality of kiwi fruit. Applications were made one after full bloom. Kiwi fruit firmness in storage was improved when foliar applications were made. Kiwi brix readings and dry matter were improved when applied fruit was stored for long period. Fruit applied had higher calcium concentration compared to control.