The loss of textural quality in fruits is due to changes in cell wall composition. The pectin substances are responsible for the cohesiveness of the fruit and are the main components of the middle lamella as well as structural elements in the primary cell wall.Calcium is considered to preserve cell wall structure by interacting with pectin in the cell wall to form calcium pectate complexes and reduce the activity of cell wall degrading enzymes. During theripening process the main cell wall-degrading enzymes are polygalacturonase, pectin methylesterase and pectate lyases could actsynergistically within the cell wall to decrease the clear molecular size of pectin polymers leading to the depolymerization and induced solubility of pectin polysaccharides (Hadfield et al., 1998).In this study, GA 10% and CA 3% + GA 10% treated fruits showed higher firmness than the control fruits and this may be due to thick coating which created a modified atmosphere around the fruit surface as a result reduced changes in pectin substances and activity of cell wall degrading enzymes.