The appropriate amount of calcium in a tomato formula is around 150 ppm and for leafy vegetables a bit higher or up to 180 ppm. In most cases, the calcium content in a
nutrient solution for tomatoes isn't the real issue, but excessive vegetative growth (due to warm climate) in combination with immobility of calcium. The amount of calcium has to be
sufficient, though!
Quote:
Originally Posted by KevinL
And for anyone else that has that problem....I have ONE solution, One Word.....TUMS! If your doing tomatoes, Add a couple tums to your solution, it will make all the deference in the world.
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I don't agree here, because TUMS mainly provide calcium carbonate:
CaCO3 is insoluble and inherent pH problems are to be expected! CaCO3 is NOT a component, that is used in any decent nutrient formula.
Best is to supply calcium with calcium nitrate (as part of the formula, because it provides N) supplemented by a small amount of calcium chloride. In case water already has high chloride content (some city water) calcium chloride has to be used even more sparingly or to be dropped.