that with 2 and 4 per cent calcium chloride dips, no core browning
was noticed up to 45 days of storage. However with the
advancement of storage period only 5 per cent of the fruits suffered
with core browning after 60 and 75 days of storage with postharvest
application of 2 and 4 per cent calcium chloride respectively
(Table 1). On the other hand, in untreated fruits considerably
high core browning (6 to 30 per cent) was recorded after 45 to 75
days of storage. Core browning is a disorder which renders the
pear fruit unmarketable. The core browning in pear appears to be
related to low calcium level in tissues 9. However, pre- and
postharvest calcium application have been reported to control
the development of many physiological disorders in fruits and
vegetables 10. In the present investigation the higher incidence
of core browning in untreated fruits might be due to lower
calcium level in the tissues and this incidence further decreased
with the increase in concentration of calcium dips.