APPLYING CALCIUM-CHLORIDE POSTHARVEST TO IMPROVE HIGHBUSH BLUEBERRY FIRMNESS

Immature and marketable highbush blueberries often are separated by bu oyancy in water tanks. Calcium chloride was added to the water to impr ove berry firmness or integrity. Berries were immersed in 0% to 4% CaC l2 and held at 2C for several days. Vertical compression of a column o f berries decreased linearly with increased CaCl2 concentration, a res ult indicating that CaCl2 increased the ability of the berries to resi st physical damage. Immersion duration (0.5,2, or 4 minutes) did not a ffect results. However, rinsing berries in water immediately after imm ersing them in CaCl2 negated the effect. Taste panelists associated an objectionable, salty taste with berries immersed in 2% and 4% CaCl2, but not for those immersed in 1% CaCl2.