I don’t know if I’ve posted this before but I found it in my Bookmarks and read it again (it’s snowing). Maybe some of you will enjoy it.
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Browsing that article and ran across this:
" … Low Ca in the fruit cause several disorders, the major ones being bitter pit, cork spot, and senescent breakdown during storage …" (page 12, paragraph1)
Does that mean that if the fruit is not getting enough calcium it won’t keep as well?
Thanks. Very useful and readable article.
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Yes, commercial growers usually apply calcium foliar sprays around here during summer to help with storage disorders and especially the rots on Honeycrisp.
Thoughts on foliar application of milk for this purpose? “Store bought” pasteurized specifically. We rarely drink an entire gallon, better than pouring it down the drain…
Put some in the freezer and use it for baking.
Whether the leaves can absorb the Calcium in milk is beyond me.