Effects of preharvest calcium chloride sprays on maturity and storability of Hayward kiwifruit

Kiwifruit, cv. Hayward, were sprayed up to three times during fruit development with 0 (control), 0.375, 0.75, 1.125, and 1.5% CaCl2. Following harvest, the fruit Ca content, firmness, total soluble solids content (SSC), and titratable acidity (TA) were determined. The fruit were then stored at 20 or 0 degrees C to evaluate storability and fruit quality characteristics. CaCl2 sprays usually increased fruit pericarp, core and skin Ca by at least 200%. Similarly, firmness and TA were increased by 12.3 N and 0.35%, respectively, and soluble solids were decreased by 1.5%. Fruits sprayed preharvest with CaCl2 solutions exhibited lower softening rates compared to the controls at both 20 and 0 degrees C storage temperatures and quality was maintained. The storage life of the control fruit was five and 18 weeks at 20 and 0 degrees C, and extended by five and ten weeks for fruit sprayed with 0.75% CaCl2 or by ten and 18 weeks for fruit sprayed with 1.5% CaCl2, respectively.