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EFFECT OF CALCIUM APPLICATION ON LITCHI FRUIT CRACKING

Sanu Krishna Maharjan

Abstract


Litchi fruit is highly affected by cracking. The main reason of cracking is application of large amount of water after prolonged water stress. Gene factor and other factor also affect the intensity and amount of litchi cracking. Use of calcium is one of the good methods of controlling or minimizing the cracking of litchi. Calcium plays role in cell wall and cell membrane which shows the reason why calcium helps to minimize the cracking. Not only this, it also perform role of secondary message which modulate the physiological process of litchi. Form of application of calcium affects the intensity of cracking even though they are of same concentration. It is due to that the anion of calcium plays some roles through their direct effect or through their effect on calcium absorption. Use of calcium along with boron performs better than use of only calcium. Calcium application becomes effective only when calcium cations enter the pericarp tissues. Uptake of calcium is mainly through stomata as penetration of calcium to cuticle layer is difficult. Due to sparse distribution of stomata on litchi epidermis only small portion of the applied calcium is absorbed. So, humidity and temperature effect the absorption of calcium as they effect the behavior of stomata. Keywords : Litchi, Calcium, Fruit Cracking, Cell wall

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