Effects of Calcium Chemistry on Fruit Quality and Storage Property of Nectarine

In this study,nectarine was selected as tested material to explore the effects of calcium chemistry on fruit quality and storage property.The 1500 times concentration of sugar alcohol chelated calcium was sprayed during the different periods of young fruit,hard core,enlargement and 15 d before fruit.The results showed that the nectarine fruit with treatment in the period of young fruit had the highest soluble solids content(12.8 %). During the period of hard core,the single fruit weight was the heaviest(222.43 g),but the soluble sugar content was the lowest.In the period of 15 d before fruit picked,the single fruit weight was the lightest(184.48 g),but the soluble sugar content was the highest(9.64 %).The effects of fruit firmness inhibition and bad fruit rate reducing were the best in the period of hard core with different calcium treatments,and the remaining treatments also inhibited the fruit nutrients loss,and maintained high hardness,good quality and taste,and also reduced the rate of bad fruit.