Post-harvest systems are crucial for fruit conservation since it minimizes the waste of such perishable food and allows its marketability to consumers during the year. This study thus aims to assess calcium values in stored fruits, previously sprayed and/or immersed in CaCl₂, and possible implications on quality. Fruits previously sprayed with different concentrations of calcium chloride (0 – 8 kg.ha^-1 CaCl₂) during the productive cycle (pre-harvest phase) were separated into two groups at harvest. One was immediately stored in conservation chambers, while the second group was immersed in 1.3% CaCl₂ (for 10 minutes at room temperature) in the post-harvest stage. After 4 months of storage, calcium content was evaluated with X-Ray fluorescence analysis and quality parameters, such as total soluble solids, malic acid, hardness, and colorimetric parameters of pulp were also monitored. Overall, calcium content in stored fruits with post-harvest bath were superior, but fruits with the exclusive application of CaCl₂ during the pre-harvest phase were superior to the respective control. Furthermore, treatment T2 (corresponding to the highest concentration of CaCl₂ during pre-harvest, up to 8 kg.ha^-1) presented the lowest total soluble solids values. The highest value of malic acid prevailed in fruits with no application of CaCl₂ while it also presented the lowest value of hardness. No significant differences were observed for colorimetric parameters of pulps. In conclusion, the pre-harvest workflow used for this study increased calcium content in fruits at harvest, but post-harvest immersion can be used in complementation to pre-harvest treatments to avoid fruit quality decay. Calcium applications did not compromise its marketability to consumers.