Description It is used in different applications within the agricultural industries: As a highly water-soluble calcium source for the formulation of liquid fertilisers and for fertigation. For the preparation of fruit dips in the washing water for quick uptake of calcium and reduction of storage diseases. Calcium chloride (CaCl2) as a preservative and curing agent has been widely used in the preservation of fresh-cut fruits and vegetables, as it can effectively inhibit the occurrence of diseases, inhibit ethylene production, and delay the aging of fruits and vegetables. Increases fruit calcium concentration Reduces incidence of bitter pit and other disorders associated with low calcium Readily and fully water soluble, white flake material A suitable calcium source for foliar spraying and in hydroponics Raises EC levels without adverse effects on crop growth, provided a balanced nutrient supply is maintained (e.g. tomatoes) Less nitrates in leachate when replacing Ca Nitrate with Ca Chloride
