Effect of foliar application of calcium chloride on fruit cracking, yield and quality of Kagzi Kalan lemon

The CaCI₂ was applied to Kagzi Kalan lemon at three stages of fruit development (pea, marble and half grown) with four concentrations, viz. 0.25, 0.50, 0.75 and 1.0%, to observe its effect on fruit cracking and other parameters. The CaCI₂ at 0.75% or 1.0% at half grown stage of fruit development had reduced fruit cracking drastically but also reduced fruit weight and yield to undesirable level and produced rough and thick skinned fruits of poor quality. However, 0.5% concentration of CaCI₂ was most significant at half grown stage of fruit development in reducing fruit cracking (15.6%) with insignificant reduction in fruit weight and juice content and increased yield tremendously due to reduced fruit cracking. Thus, foliar application of CaCI₂ @ 0.5% at half grown stage of fruit development is highly useful for reducing the fruit cracking in Kagzi Kalan lemon without any adverse effect on fruit size, yield and quality.