Calcium sprays, time of harvest, and duration in cold storage affects fruit quality of d'Anjou pears in a critical year

Abstract

Calcium chloride (CaCl2) sprays increased calcium (Ca) concentrations in d'Anjou fruit (Pyrus communis L.), reduced the incidence of cork spot and improved shelf‐life by increasing fruit firmness in a critical year that had lower fruit Ca concentrations due to record high spring and late season temperatures. The third and final harvest in late September resulted in larger fruit size, lower fruit Ca concentrations, higher incidence of cork spot, more extractable juice and yellow fruit skin color, higher soluble solids and sucrose concentrations, but lower acidity than earlier harvested fruits. Fruit held longer in cold storage (145 days) had higher concentrations of fruit Ca, lower concentrations of carbon dioxide (CO2) and ethylene (C2H4), less fruit firmness, soluble solids and acidity, lower concentrations of sucrose, glucose and fructose, and less green color of fruit skin than short term storage (45 days). Shelf‐life of CaCl2‐sprayed fruit was improved because of higher concentrations of fruit Ca that resulted in a lower incidence of cork spot and brown core, fruit firmness was higher, levels of CO2 and C2H4 were lower, and soluble solids, acidity, and extractable juices were affected less for ripened fruit.