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

Calcium chloride (CaCl2) sprays increased calcium (Ca) concentrations in d' Anjou fruit (Pyrus communis L.), reduced the incidence of cork spot and imp roved shelf-life by increasing fruit firmness in a critical year that had l ower fruit Ca concentrations due to record high spring and late season temp eratures. The third and final harvest in las September resulted in larger f ruit size, lower fruit Ca concentrations, higher incidence of cork spot, mo re extractable juice and yellow fruit skin color, higher soluble solids and sucrose concentrations, but lower acidity than earlier harvested fruits. F ruit held longer in cold storage (145 days) had higher concentrations of fr uit Ca, lower concentrations of carbon dioxide (CO2) and ethylene (C2H4), l ess fruit firmness, soluble solids and acidity,:lower concentrations of suc rose, glucose and fructose,:and, less green color of fruit skin than short term storage (45 days). Shelf-life of CaCl2-sprayed fruit was improved beca use df 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 a ffected less for ripened fruit.