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`Tsugaru´, `Jonathan´, and `Fuji´ apples were treated with 2, 4 or 6% solutions of calcium chloride (CaCl₂) by dipping, pressure infiltration (60, 80 or 100 kPa) or vacuum infiltration (32, 40 or 48 kPa). Treated apples were stored for a given period at 4℃, then were rated for calcium-injured fruit and analysed for calcium contents. Various concentrations of dipping had no significant effect on fruit calcium content. However, contents of fruit calcium were increased after treatments of pressure or vacuum infiltration than that of untreated fruits, and were higher in 4% CaCl₂ solution than 2%. Contents of fruit calcium were less dependant on the infiltration methods than CaCl₂ concentrations. Calcium-injured fruits were observed in all the treatments except 2% CaCl₂ dipping in `Tsugaru´ apples. In `Jonathan´ apples, calcium-injured fruits were observed in all the treatments except 2% CaCl₂ dipping and pressure infiltration (80kPa). However, in `Fuji´ apples, calyx burn and peel fleck were not observed regardless of infiltration methods but core decay were rated slightly in 2% or 4% CaCl₂solution.
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