Abstract
Fruit from apple (Malus domestica Borkh.) and pear (Pyrus communis L.) trees sprayed with calcium chloride (CaCl2) had higher fruit calcium (Ca) concentrations by 10% or more than the unsprayed control trees. In ‘Delicious’ and ‘Golden Delicious’ apples, the incidences of bitter pit, scald, and internal breakdown were substantially reduced with CaCl2 sprays. In most instances, firmness, total acidity, and juiciness ratings of apples were improved with CaCl2 sprays. In ‘Anjou’ pears, the incidence of cork spot was reduced with CaCl2 sprays. Only sprays of NutriCal and CaCl2 + Regulaid showed substantial increases in fruit firmness of ‘Anjou’ pear. In 1991, yield of ‘Anjou’ pear trees was increased by 36% with CaCl2 sprays compared with the control trees.
Notes
Plant Physiologist (Collaborator) Wenatchee and Research Horticulturist, respectively.