The “Influence of storage duration, harvesting stage and calcium treatment on the storage performance of apple cultivars” was conducted at Department of Horticulture, Khyber Pakhtunkhwa Agricultural University Peshawar, Pakistan during the years 2007-10 to optimize the storage duration and calcium treatments for apple fruit. The fruit of apple (Pyrus domestica L.) cultivars: Royal Gala, Mondial Gala, Golden Delicious and Red Delicious were harvested at optimum maturity and stored at 5±1°C with 60-70% relative humidity. Physico-chemical changes in fruit were determined at 30 days interval during storage. Significant differences were observed among apple cultivars. Cultivar Red Delicious had the highest juice content (58.47%), TSS/Acid ratio (23.12), ascorbic acid (13.12 mg/100g), fruit firmness (5.98 kg/cm2), fruit density (0.82 g/cm3) as well as the least weight loss (2.22%) but also had the highest bitter pit (11.86%) and soft rot (13.53%) incidence. Titratable acidity was the highest (0.55%) in cultivar Mondial Gala and starch score was the maximum (5.22) in cultivar Golden Delicious. Storage resulted in significant increased in weight loss, total soluble solids, total sugar, pH, TSS/Acid ratio, bitter pit incidence and soft rot, while juice content, starch score, titratable acidity, ascorbic acid, firmness and density of fruit decreased with increasing storage duration. Physico-chemical characteristics of apple fruit varied significantly with harvesting stage and storage duration. The juice content (47.68%), total soluble solids (10.07), total sugar (9.31%), pH (3.71), TSS/Acid ratio (18.73), ascorbic acid (10.11 mg/100g) and soft rot (9.52%) recorded with early mature fruit, increased to 59.33%, 12.92, 12.98%, 4.23, 29.29, 12.50% and 15.22% accordingly in late mature fruits, while weight loss (3.34%), starch score (4.95), titratable acidity (0.59%), fruit firmness (5.88 kg/cm2), density of fruit (0.82 g/cm3) and bitter pit incidence (11.69%) recorded at early maturity stage, declined with delaying the harvesting to 1.93%, 3.21, 0.49%, 4.81 kg/cm2, 4.81 g/cm3 and 6.63% respectively at late maturity stage. Dipping in calcium solution declined the storage related changes but the influence was dependant on concentration as well as dipping duration. The juice content (60.63%), starch score (5.05), ascorbic acid (12.67 mg/100g), firmness (5.98 kg/cm2) and density of fruit (0.81 mg/100g) recorded in fruits dipped in 0% CaCl2 solution (control), increased to 64.34%, 5.68, 13.87 mg/100g, 6.54 kg/cm2 and 0.84 mg/100g accordingly in fruits dipped in 9% CaCl2 solution. By contrast, weight loss (1.95%), total soluble solids (12.01), total sugar (10.95%), TSS/Acid ratio (28.09), bitter pit incidence (15.18%) and soft rot (15.33%) incidence recorded in control, decreased to 1.31%, 11.88, 10.76%, 23.88, 3.80% and 2.10% in fruits treated with 9% CaCl2 solution. The starch score (5.30), firmness (6.13 kg/cm2) and density of fruit (0.82 mg/100g) recorded in fruits dipped for 3 minutes in CaCl2 solution, increased to 5.50, 6.49 kg/cm2 and 0.84 mg/100g accordingly in fruits dipped for 12 minutes in CaCl2 solution, whereas weight loss (1.81%), TSS/Acid ratio (27.21), bitter pit incidence (11.92%) and soft rot (7.07%) incidence recorded in fruits dipped for 3 minutes in CaCl2 solution, reduced to 1.41%, 25.27, 5.60% and 6.28% respectively in fruits treated CaCl2 solution for 12 minutes. It can be concluded that cultivar Red Delicious had superior quality but more susceptible bitter pit and soft rot with prolong storage. Harvesting at mid mature stage and calcium chloride (9%) treatment for 9 minutes resulted in enhanced storage performance.