Effect of calcium on fruit quality: A review

Calcium (Ca) plays a crucial role as a nutrient influencing the ripening, post-harvest duration, and quality of fruits. Its impact on the cell wall and its function as a secondary messenger at the cellular level underscore its significance. While recently there has been an increase in studies examining the effects of Ca on fruit quality, there remains a need to consolidate and expand the literature on pre-harvest and post-harvest applications of Ca concerning the physical-chemical properties of fruits. This review aims to compile information on the mechanisms of Ca absorption by plants, as well as the interaction of Ca with the cell wall in fruit development and growth; the review also aims to synthesize literature on the effects of calcium on the physical and chemical properties of fruits that ultimately influences their quality. The review considers a comprehensive analysis of studies published in reputable scientific publishers (Elsevier, Springer, Frontiers, Wiley, MDPI, Hindawi, SciELO) over the last ten years, encompassing various relevant topics. Calcium proves effective in retarding the loss of firmness in fruits, increasing their mass, mitigating mass loss during storage, and extending postharvest life, thereby enhancing marketability. Furthermore, Ca demonstrates a role in decreasing the activity of enzymes responsible for cell wall degradation. Additionally, it reduces ethylene production in fruits, delaying the climacteric peak and reducing its intensity. Its application results in delayed color changes in fruits. For soluble solids, Ca diminishes sugar values and postpones their peak during the post-harvest period while maintaining high total acidity values. Notably, Ca applications contribute to a decreased incidence of certain physiological disorders.