Effect of calcium sprays, lime of harvest, cold storage, and ripeness on fruit quality of 'Anjou' pears

Calcium chloride (CaCl2), increased Ca concentrations in fruit cortex and p eel of 'Anjou' pears (Pyrus communis L.). Calcium sprays reduced the fruit disorders: brown core, cork spot and superficial scald. Fruit size (weight) increased while fruit Ca concentrations decreased with fruit at the later harvest dates. The earliest harvest date was associated with a lower incide nce of fruit disorders. Superficial scald increased in fruit held longer in cold storage and in ripened fruit. Shelf-life and fruit quality of Ca-spra yed fruit was improved due to higher Ca concentrations in fruit peel and co rtex resulting in overall enhancement of fruit appearance, and in improveme nt in the control of the incidences of cork spot, scald, brown core, and ex ternal and internal rots, and in amelioration of fruit juiciness and fruit color.