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Application of lime
Lime, chemically known as calcium oxide (CaO), is a white solid material with a specific gravity ranging from 3.1 to 3.4. When exposed to air, it readily absorbs moisture and carbon dioxide, gradually transforming into hydrated lime (calcium hydroxide) and calcium carbonate, which takes on a powdery form.
Lime serves as a key ingredient in the production of lime sulfur and Bordeaux mixture, two widely used agricultural compounds. Hydrated lime acts as a diluent and protective agent, often combined with other powders for spraying to control and prevent various plant diseases.
Additionally, lime is commonly used for whitewashing fruit trees and other vegetation. This practice not only enhances the appearance of the trees but also helps to deter pests and diseases that overwinter on tree trunks.
In soil treatment, lime is applied to disinfect areas where diseased or dead plants have been removed. Lime water can also be used to sterilize seeds before planting, or to neutralize acidic soil conditions, thereby reducing the risk of certain plant diseases.
Another application involves lime milk, which is used to protect fruit trees from diseases such as "plaster disease." In this case, the affected area is scraped clean, and then sprayed with a 20% lime milk solution. For pomelo trees suffering from sunburn, a 5% lime milk solution is applied to the east- and west-facing surfaces of the fruit. For wounds larger than 2 cm on winter-cut branches, a 30% lime solution is painted on to protect the exposed tissue.
In this county, most of the mountainous soils are red and yellow loams, characterized by high acidity and low organic matter content. Over time, the use of acidic fertilizers in grapefruit orchards has led to an increase in soil acidity. Therefore, applying lime is essential to replenish calcium and neutralize the soil’s pH.
Through years of trials, it has been observed that proper lime application can help prevent iron deficiency and boron deficiency in grapefruit trees. It promotes the formation of carbohydrates and proteins, improves root absorption, and encourages healthy growth of leaves and branches. As a result, the fruit becomes thinner, sweeter, and more flavorful, with better storage qualities. On the other hand, a lack of lime can lead to smaller leaves, dying shoots, and shriveled flowers.
During the cultivation of pomelo trees, both insufficient and excessive lime can disrupt the balance of growth and fruiting, leading to weak tree vigor. Applying the right amount of lime helps maintain a balanced growth cycle, ensuring high yields, stable production, and superior fruit quality.