This study was carried out during two successive seasons of 2000 and 2001 to evaluate the effect of calcium chloride as a post-harvest treatment for keeping quality of Anna apple fruits under 75 days of cold storage at 0°C. The obtained data revealed that, held Anna apples fruit at 10 °C before dipping in CaCl₂ solution were effective in reducing the losses in weight than fruits held at 20 °C or the untreated fruits.  Furthermore, this treatment gave more pronounced effect for reducing both losses in weight ; include loss in weight and loss due to decay .Also, this treatment maintained the parameters quality of apples during storage period than the other treatments used. Also, dipping Anna apple fruit at 10 °C in CaCl₂ solution at 20 °C presented a higher fruit firmness than other treatments used. Moreover, dipping fruits at 20 °C in CaCl₂ was the most effective and permeated higher calcium content than the other treatments used in the tissue of fruits.