In recent years, with the increasing demand of fresh berry, berry industry in China developed rapidly. However, fresh berries are perishable and hard to store. Therefore, the preservation of fresh berry had become the primary issue which limits its development. As a natural and nutrient preservation technology, calcium treatment meets the requirements for food safety. In order to provide reference for the preservation of berries in the future and promote healthy development of berry industry, the effects of different calcium treatments on postharvest quality of berry fruit was summarized in this paper.
