Table 5.
Occurrence of fruit skin stain on fruit dipping of calcium and chlor ine dioxide water at storage of ‘Niitaka’ pear in 2007

Treatment	Occurrence of fruit skin stain		Decay fruit (%)	Fruit firmness (N)	SSC (°Brix)
	Occurrence (%)L	Index (0~4)a
	ClO₂ 20 ppm	40.7^b1)				1.51^a	18.5^a	10.57^a	11.9^a
Ca 1,785 ppm	39.3^b	0.83^b	7.1^b	11.45^a	11.1^a
Distilled water	52.0^a	1.79^a	7.5^b	10.77^a	12.0^a
Control	59.4^a	1.37^a	6.3^b	9.99^a	11.9^a

Survey date : 100 days after treatment. Storage condition : Temp. 0°C, RH 80°C 85%.
Mean separation within columns by Duncan's multiple range test at p<0.05 level.