In many cases, perhaps even in most cases, when we observe poor crop storability, the cause is inadequate calcium in the cell membranes. Elevated calcium levels within the stored crop cell membranes provides membrane strength, and prevents the cells from leaking sugars and nutrients, which sets the stage for decay and spoiling.

Chip potatoes without adequate calcium are a good illustration. When the cell membranes do not contain adequate calcium, the cells leak sugars which settle to whichever part of the potato is the lowest, following gravity. When these potatoes are sliced and fried, the accumulated sugars burn, producing a black edge on the chip. When you fix the calcium supply problem during the fruit cell division stage, storability problems are greatly reduced or eliminated.