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Subject:  The calcium blanket experiment.

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IanP

Lymington UK

I got the results back from my calcium blanket experiment today, so here they are. First a quick recap .
Two butternuts were selected on the same plant and just after pollination.
A calcium nitrate solution was made (2.45 CF).
One butternut was covered with the wet blanket for 14 days.
After 14 days they were sent to the lab.
The skins were removed and the insides sampled.
The results Normal 4007 mg/kg
Blanket 3930 mg/kg

9/5/2006 4:00:16 PM

Nic Welty

That State Up North

So, I take it the blanket was wet with the calcium nitrate?
Interesting result, I would like to see a similar comparison done using a calcium chelate product.

thanks for the good work

9/5/2006 4:42:21 PM

Tremor

[email protected]

These results are too close to call. With just a single wrap it is certainly not conclusive.

Which fruit was closest to the crown?

9/5/2006 6:52:27 PM

IanP

Lymington UK

Hi I kept the blanket which was doubled up soaked day and night. I would have liked to have seen more calcium in the blanket Gourd. I would also be thinking that the wrap could also be spoiling the gas exchange and therefore the blanket might be doing more harm than good. I use calcium nitrate feeds over the top of the leaves of our lily crops to add calcium to stop leaf tip burn. So I think I would prefer to continue do the same with the pumpkins rather than risk venturing into the unknown.
Ian
Ps They were both on side shoots and about the same distance out.Thanks for the replies

9/6/2006 8:38:11 AM

Engel's Great Pumpkins and Carvings

Menomonie, WI ([email protected])

Maybe the Calcium effects something else in the fruit. Sort of like how it does in the soil. Making the fruit less prone to splitting and building bigger and stronger cells.

9/6/2006 9:10:58 AM

IanP

Lymington UK

Shannon I think your right and calcium is very important in the pumpkin. I was just interested to see if the calcium would be taken up thro the fruit walls.

9/6/2006 6:30:49 PM

UnkaDan

I think nic hit it on the head asking about the chelate product, this is the more common type used in soaks and wraps here.
Interesting work Ian,,good job!

9/6/2006 8:36:05 PM

Total Posts: 7 Current Server Time: 11/4/2025 7:36:16 AM
 
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