Nano calcium: less cracking, longer shelf life for fruit

The high calcium pectate content, induced by the use of nano-calcium in the abscission zone, peel, and pulp, respectively, results in:

• less fruit detachment
• less cracking
• longer shelf life.

The application of this new form of calcium has helped increase sugar and vitamin C levels in the fruit, improving its organoleptic quality.

The use of nano-calcium in fruit crops therefore represents a concrete evolution in nutrition techniques that every farmer should seriously consider.

FCP Cerea offers two nano-calcium-based products: Nano.T Carbo, which contains potassium, and Nano.T CaPo, which also includes phosphorus for more complete nutrition.

Nano.T is a patented technology and therefore, unlike the trademark, not only the name is protected but also the entire synthesis process and the specific mechanism of action of the nanoparticles, as rigorous scientific and, above all, independent studies guarantee their size, exclusivity, and efficacy.

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