Introduction Vegetables, which provide essential nutrients and healthpromoting elements, constantly remain in the area of interest of producers and consumers of so-called "healthy foods". The selection of vegetables cultivated for harvest of fresh material is very wide, and the diversity of products and biological components allows for great potentials of dietary compositions. Pepper (Capsicum sp.) is cultivated in many countries around the world as a precious vegetable with high biological value (Molnár et al., 2005; Wetwitayaklung and Phaechamud, 2011). The field cultivation of sweet pepper for fresh vegetable marketing as well as for processing has gained significant economic importance in Poland in recent years (Gajc-Wolska and Skąpski, 2002; Buczkowska, 2007; Gajc-Wolska et al., 2007). The unique taste quality and health-promoting properties of the fruit, conditioned by the presence of antioxidants and mineral components, contribute to the value of this vegetable in the human diet (Flores et al., 2004; Pokluda, 2004; Zaki et al., 2013). Obtaining a good marketable yield of sweet peppers from open field cultivation in less favorable conditions depends to a large extent on the choice of cultivar and on the application of treatments that enhance the yield (Buczkowska, 2007; Gajc-Wolska et al., 2007), including mineral feeding of plants and the level of feeding (Marín et al., 2009; Kowalska and Sady, 2012; Michałojć and Dzida, 2012). Proper mineral feeding of plants plays an important role in shaping their growth and development, as well as their size and quality of yield. In recent years, calcium has become more popular as its additional function of a secondary information transmitter was discovered. Calcium ion uptake by plants is to a large extent genetically conditioned. The process of Ca absorption, transport, and distribution in a plant is influenced by many soil, biological, and climatic factors (White and Broadley, 2003; Bouzo and Cortez, 2012; Shakoor and Bhat, 2014). Low Ca concentration in plant tissues is the main cause of various physiological disorders. One of the most frequently appearing disorders in pepper feeding in covered cultivation as well as in open fields, which happens in the period of most intense fruit growth, is blossom-end rot (BER), which destroys the usefulness of pepper, tomato, and eggplant fruits (Alexander and