The addition of calcium to Jonathan apples caused a large increase in the production of ethanol by the fruit for the first three weeks after injection. Later weeks showed a reduced level of ethanol in the fruit. Calcium addition also reduced the level of acetic acid in the fruit. The reduction in acetic acid could be the method by which calcium retards the development of low‐temperature breakdown.
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R. B. H. Wills (1972) studied this question.
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