APPLE QUALITY AS INFLUENCED BY METHOD OF CaCl2 APPLICATION1

Pressurized CaCl₂ treatment of apple fruits enhanced storage quality of both ‘Golden Delicious’ and ‘Lord Lambourne’ apples. Calcium dip treated apples were similar in storage quality to untreated apples. Apple fruits that were pressure treated with CalCl₂ were firmer than calcium dip treated or untreated apples. Calcium treatment, either pressure or dip treated, reduced pH and total browning. Quality parameters were influenced more by CaCl₂ at the first harvest than in a subsequent harvest.