Infiltration of apricot ( Prunus armeniaca L.), Patterson cultivar fruits, which are susceptible to rapid softening, with calcium chloride before processing resulted in definite firming of the canned apricots. Non‐susceptible fruits treated with citrate buffers (pH 3.7) showed dramatic post‐process softening. In individual, untreated, early, green fruit, firmness after processing was directly correlated with the bound calcium:citrate ratio. Based on a chelation hypothesis, it was proposed that softening was accelerated when chelators such as organic acid anions removed structural calcium from the cell wall once cell membranes were lysed by heating.
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French et al. (1989) studied this question.
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