Calcium applications throughout fruit development enhance olive quality, oil yield, and antioxidant compounds' content.

Background: Calcium is a preservative and firming agent largely used in the table olive industry. Foliar applications of calcium (as calcium chloride, CaCl ) before harvest have been proposed in other fruits to increase firmness and reduce physiological disorders or internal damage. However, there is still a shortage of information regarding the source, the concentration, the number, and the period of calcium application onto the canopy to get an effective response of olive quality.