Abstract
`Golden Delicious' apples were pressure-infiltrated (34 kPa) at harvest with 0, 20, 35, or 50 g·L–1 solutions of CaCl2 followed without and with a water rinse, a wax or shellac emulsion treatment, or a shrink-wrap packaging, and stored at 0°C. The CaCl2 treatments delayed senescent breakdown, but also caused superficial injury to the fruit. A water rinse in combination with a wax- or shellac-based coating or shrink wrap packaging reduced the appearance of superficial injury in fruit treated with 35 or 50 g·L–1 solutions of CaCl2 and eliminated it in fruit treated with a 20 g·L–1 solution of CaCl2. While reducing the risk of calcium-related injury to the fruit, the coating and film treatments maintained the beneficial effects of calcium on apples and reduced weight loss of the fruit during cold storage.
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