Avocado shelf life

Improve Storage and Shelf Life of Avocados After Picking with Calcium and Good Bacteria

Calcium and Nitrogen levels play an essential role in the firmness and storage life of your fruit after picking. Glycine Chelated Calcium applications applied before picking will help stabilise the cell walls and membranes. This means they don’t get that soft, rubbery feeling when ripening. Fruit will remain robust with a slower ripening period, and with a reduction in storage rot.
The more Ca in the cells, the more resistant the tissue to physiological disorders, so avoid a high nitrogen and low Calcium environment, to lessen the risk of soft and poorer internal quality fruit with pulp spot issues. Fruit with low Ca concentrations are more susceptible to post-harvest diseases caused by fungal pathogens, such as anthracnose and stem-end rot.

Good Bacteria

The use of antagonistic microorganisms for bio-control purposes such as Bacillus subtilis has emerged as a viable disease management strategy and the application of such products in conjunction with systemic calcium that is wax soluble and up taken within a matter of hours is especially valuable to crop quality.
We recommend a combination application of BIOMIN Calcium with Fulzyme Plus

Not All Calcium Products Produce Great Results

Please note, these results discussed above can only be guaranteed with a Calcium product that is effectively absorbed by the plant. A glycine chelated calcium product is more effective than CaNO3, probably due to more efficient uptake and translocation of the product. 
Another advantage of using glycine chelated products is their safety — even high application rates — up to 4 times the recommended rate — give no phytotoxicity. This is
in direct contrast to the phytotoxicity experienced with high rates of CaNO3 and CaCI.