[Effect of calcium chloride on Logan blackberries fruit]

English. It was studied the effect of calcium chloride and adjuvants (Corn meal, urea and Tween-20) on Blackberry fruits 'Logan'. Sprays of CaCl2, increased fruit firmness during the first 48 hours after harvest; 1000 ppm of CaCl2 + Tween-20 (0.03 %) gave the best results with three applications at 10 day intervals starting with fruit of 25 days age. Fruit color and soluble solids increased with CaCl2 and acidity decreased. Calcium in flesh was also increased with calcium treatments starting 25 days after anthesis and three additional at 10 days intervals. In general fruit respiration showed lower levels as affected by Ca applications.

Spanish; Castilian. Se aplico cloruro de calcio 1000, 3000 y 5000 ppm combinado con 0.03 % de Tween-20.1 % de urea y 1 % de almidon en zarzamora cv. Logan para incrementar la calidad del fruto. Hubo mayor firmeza del fruto con 3 aplicaciones de CaCl2 a 1000 ppm + Tween-20 (0.03) a intervalos de 10 dias a partir de 25 dias despues de antesis. El color, brillo solidos solubles aumentaron con CaCl2 en diferentes epocas del desarrollo del fruto. La acidez disminuyo al aplicar Ca y el acido ascorbico aumento con la acidez se incremento y el contenido de calcio en pulpa se aumento con aplicaciones en la primera epoca, el porcentaje de materia seca no se vio afectado. La respiracion del fruto en general disminuyo significativamente con las aplicaciones de Ca por epoca, dosis y por efecto de adherentes.