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Immature and marketable highbush blueberries often are separated by buoy- ancy in water tanks. Calcium chloride was added to the water to improve berry firmness or integrity. Berries were immersed in 0% to 4% CaCl 2 and held at 2C for several days. Vertical compression of a column of berries decreased linearly with increased CaCl 2 concentration, a result indicating that CaCl 2 increased the ability of the berries to resist physical damage. Immersion duration (0.5, 2, or 4 minutes) did not affect results. However, rinsing berries in water immediately after immersing them in CaCl 2 negated the effect. Taste panelists associated an objectionable, salty taste with berries immersed in 2% and 4% CaCl2, but not for those immersed in 1% CaCl2.

Applying Calcium Chloride Postharvest to Improve Highbush Blueberry Firmness