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  • Author or Editor: J. J. Jasmin x
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Softening of ‘McIntosh’ apples (Malus domestica Borkh.) during storage was reduced by dipping fruit 2 days after harvest in 4% CaCl2 solution (40 g of commercial CaCl2 in 1 liter of water). The addition of Keltrol, a commercial food thickener, at 3 g/liter to retain more Ca solution on the fruit increased the effectiveness of the treatment. After 4 months storage at 0°C, fruit treated with CaCl2 and with CaCl2 plus Keltrol was 0.30 and 0.56 kg firmer by the pressure test than untreated fruit.

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