Pilot test for the commercial use of postharvest pressure infiltration of calcium into apples to maintain fruit quality in storage

A pilot test was conducted over a 3-year period to determine the feasibility of using postharvest pressure infiltration of calcium into apples to maintain and/or improve the quality of fruit under commercial storage conditions. Fruits obtained from three different orchards were treated each year. `Golden Delicious' fruits were treated the first year, while `Delicious' fruits were treated the 2nd and 3rd years. In all treatments and years, there was a significant increase in calcium concentration of apples from all calcium chloride (CaCl 2 ) treatments. In general, calcium concentration of treated fruit varied significantly among the three orchards. Firmness also varied among orchards, and was related to fruit calcium concentration. `Golden Delicious' apples were more susceptible to skin injury caused by CaCl 2 treatment than were `Delicious' fruits. There was also an increase in infection as a result of some of the treatments, possibly due to injury caused to lenticels by the pressure applied or as a result of calcium injury.