Abstract

Effect of calcium (Ca) foliar application on blueberry fruit characteristics during storage was investigated. Calcium applications began 28 d after flowering, two levels (3.9 g Ca2 + and 39 g Ca2 +) and a control without calcium were used (0.0; 3.0, and 30 mL L-1). The fruits were harvested on day 103 and were stored for 56 d at 2 ± 1°C. At harvest time the fruits had a significant statistical different concentration, which were maintained until the last day of storage. The fruit from the 30 mL L-1 treatment was the highest. The lowest texture levels are found with the treatment without calcium, which shows a statistically significant change from storage day 29. The LMP percentage did not varied in the fruit from the treatment with 30 mL L-1, but did in the fruit without calcium. Hunter L, b, and the index chromes were influenced by the applied calcium levels, significantly greater at 30 mL L-1; and by the time of storage in the fruits with treatment of 30 mL L-1. Copyright © Taylor & Francis Group, LLC.