Abstract
‘Cox's Orange’ fruits were treated on the tree at weekly intervals with high concentrations of either Ca or Mg solutions. The concentration of these elements in the treated fruits was considerably increased. Ca treatment completely prevented the development of bitter pit, reduced respiration and solute leakage, and increased fruit firmness and titratable acidity. The effect of Mg on the investigated fruit characteristics was different in the two years under consideration, which possibly can be explained by the highly different Ca Mg ratios obtained in the two years.
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