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April-August 2005-2007 – Effects of calcium amino acid chelate and inorganic salts of calcium on post-harvest quality of peaches and disease control. Calcium amino acid chelate increased the levels of calcium in the peel and the flesh of the fruit in all years of observance. Yield, fruit size and fruit quality size were significantly better in the calcium amino acid chelate treatment compared to the inorganic source of calcium.
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