Effect of calcium sprays, time of harvest, cold storage, and ripeness on fruit quality of ‘anjou’ pears¹

This research was supported in part by the Winter Pear Control Committee of the Washington, Oregon, California Pear Bureau.

Abstract

Calcium chloride (CaCl₂), increased Ca concentrations in fruit cortex and peel of ‘Anjou’ pears (Pyrus communis L.). Calcium sprays reduced the fruit disorders: brown core, cork spot and superficial scald. Fruit size (weight) increased while fruit Ca concentrations decreased with fruit at the later harvest dates. The earliest harvest date was associated with a lower incidence of fruit disorders. Superficial scald increased in fruit held longer in cold storage and in ripened fruit. Shelf‐life and fruit quality of Ca‐sprayed fruit was improved due to higher Ca concentrations in fruit peel and cortex resulting in overall enhancement of fruit appearance, and in improvement in the control of the incidences of cork spot, scald, brown core, and external and internal rots, and in amelioration of fruit juiciness and fruit color.

Notes

This research was supported in part by the Winter Pear Control Committee of the Washington, Oregon, California Pear Bureau.