Effects of two pre-harvest calcium treatments on physiological and quality parameters in ‘Vogue’ cherries during storage

SummaryThe effects of two pre-harvest spray treatments with calcium chloride (CaCl2) concentrations up to 58.5 mM on physiological and quality parameters were investigated in ‘Vogue’ cherries during storage from 1 – 23 d in air at 1° – 3.5°C, at 85 – 95% RH, in two experimental years. No foliar or fruit toxicity was observed. Ca-treated fruit showed greater firmness, lower soluble pectin content, more resistance to stem removal, and less stem browning than watersprayed control fruit during storage. Ca spraying had no effect on fruit weight, fruit size, pH, titratable acidity, total soluble solids, Mg content, or peel colour; whereas there was an increase in Ca content and inconsistent changes in malic acid concentrations in fruits measured after 1 d in storage. Ca did not affect carbon dioxide (CO2) production rates, and showed only slight effects on the already low ethylene production rates, and on the low 1-aminocyclopropane-1-carboxylic acid (ACC) content during storage. In conclusion, treatment with 45 mM CaCl2 had positive effects on most of the quality parameters measured, with no negative effect under our particular experimental conditions.