Answers are grounded in this paper and cite their sources.
Postharvest vacuum infiltration of a calcium solution into unripe peaches delayed the time to ripen at 20°C compared with untreated fruit, with the use of 1% calcium at 21 kPa giving an increase in storage life of about 30%. However, the infiltration technique induced skin injury which could not be overcome.
No takes yet. Share an insight, caveat, or question.
Wills et al. (1989) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: