Spur Red Delicious의 저장성(貯藏性)을 높이기 위하여 재배(栽培) 관리기간(管理其間)중 calcium물질(物質)을 시용(施用)하고 수확후 그 저장성(貯藏性)을 조사(調査)하였던 바 결과(結果)는 다음과 같다. 1. 사과의 저장성(貯藏性)은 calcium을 시용(施用)하지 않은 표준구(標準區)와 질소다비구(窒素多肥區)는 저장말기(貯藏末期)에 68%정도의 건전과율(健全果率)을 보였으나 calcium처리구(處理區)는 $73{sim}78%$의 건전과율(健全果率)을 나타냈다. 2. 질소다비구(窒素多肥區)는 표준구(標準區)에 비하여 호흡(呼吸)이 증가되었으나 calcium처리구(處理區)는 저장중 계속 호흡억제효과(呼吸抑制?果)를 나타내었다. 3. 수확후 사과를 calcium용액(溶液)에 침지(浸漬)한 것보다 직접 과실(果實)에 엽면살포(葉面撒布)한 것이 더 좋은 결과(結果)를 보였다. 4. calcium처리구(處理區)는 무처리구(無處理區)보다 경도(硬度)가 높아 연화현상(軟化現象)이 적었다.
In order to improve the storage ability of Spur Red Delicious apple, calcium ingredients were applied to the apple tree during the growing period, and then the effects of calcium on appearances and respiratory activity of harvest apples were investigated during the storage period. The results of this work were summarized as follows: 1. The freshness of apples treated by calcium compounds reached $73{sim}78%$, but that of control group was 68% by March of next year. 2. The respiratory rate of the apples that had been applied the high concentration of ammonium sulfate in field during the growing period, was accelerated rather than control group, and that of calcium treatment groups was continuously inhibited during the storage period. 3. The direct foliar application of calcium compounds in the field was more effective than dipping apples in calcium chloride solution for better quality and improving storage ability after harvest. 4. The freshness and hardness relatively not much decreased in calcium treatment groups even after 5 month storage.
