Surface application of calcium‐containing gels to improve quality of late maturing peach cultivars

BACKGROUND: A strategy to supply Ca directly to fruits as a tool for improving peach quality has been devised and tested under field conditions. Since peaches in the area of study (Calanda, Spain) are routinely bagged shortly after thinning, a method based on the application of Ca gels to the fruit surface was introduced. The effect of surface treatments was assessed in terms of quality, nutrient balance and surface deposition. RESULTS: Application of Ca‐containing formulations increased mesocarp and exocarp Ca concentrations, providing evidence for the penetration of Ca through the peach skin. Surface Ca treatments had a particular mode of deposition and in some instances improved the shelf life of fruits without affecting their quality. CONCLUSION: Surface treatment with Ca‐containing gels appears to be a viable approach to increase fruit Ca, quality and storability of bagged peach cultivars and should be optimised in future studies.