Spanish strawberries ( Fragaria × Ananassa cv. Tudla) with foreseeable high decay were, after harvesting, either left untreated, dipped in water, or dipped in different calcium chloride (CaCl 2 ) solutions at 25 or 45 °C. Subsequently, the fruits were stored at 1°C for 1 day. Their ripening quality parameters were then monitored during a shelf life of 3 days at 18 °C. Dipping the fruits in 1% CaCl 2 solution was the most effective treatment for increasing the calcium content of the fruits, for controlling their postharvest decay, and for maintaining their firmness and soluble solids content. The treatments did not affect the sensorial quality of fruits.
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Garcı́a et al. (1996) studied this question.
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