Post-harvest application of calcium chlo- ride by means of immersion in 3 different CaCl 2 solutions (5%, 10% and 15%) and without Ca was studied for verifying calcium's retarding effect on feijoa (Acca sellowiana Berg) fruit (Quimba cultivar) ripening. Applications of calcium prolonged the fruit's post-harvest storage life; since the treatments allowed to the fruits to support better the conditions of storage fot the fruits. An important decrease in percentage weight loss was observed; fruit treated with a greater percentage of calcium solution (15%) presented smaller weight loss at each storage tem- perature. The incidence of disease was observed to be less in those fruit treated with CaCl 2 in feijoa stored at environmental temperature (18o C). The velocity of loss of the fruit firmness was also for- tified by adding calcium. Regarding chemical fruit properties, statistically significant differences did not appear for calcium chloride treatments at each storage temperature; feijoa treated with CaCl 2 pre- sented greater total soluble solids levels, but without estadistic differences.