These aromas are influenced by factors such as apple variety, storage methods, and nutrient supply. As climacter fruits, apples continue to mature after harvest. During this period, the synthesis rate of flavor components increases, and organic acids and starch convert into sugars and other flavor components, reducing the apple's overall sour taste [7]. Long-term storage results in water and nutrient loss through respiration and transpiration, gradually softening the fruit [8]. In later storage stages, apples may wilt, shrink, lose quality, and have poor taste and weak flavor, decreasing their market value [9]. In recent years, the consumption of fresh-cut fruits has increased significantly due to consumers' demand for fresh, healthy, and convenient products [10]. However, the value of these products declines after cutting due to shrinkage, inferior quality, poor taste, and mild flavor. The main factors affecting the quality and safety of fresh-cut fruits are variety selection, preharvest treatment, and postharvest storage [11]. Therefore, it is of enormous economic value to explore the postharvest preservation technique of apple for its long-term storage, long-distance transportation, and improvement of edible flavor and intrinsic quality. In addition to serving as a second messenger and supporting cell wall structure in plants, calcium is crucial for the quality of fruit [12]. The calcium pectinate that is created when calcium and pectin combine to form the cell wall is what gives the wall its strength and flexibility [13]. The primary cause of the fruit's progressive loss in hardness during storage is the ongoing breakdown of calcium pectinate [14]. According to earlier research, postharvest calcium treatment of apples can delay the depolymerization of primary pectin and cellulose, increase the amount of soluble pectin in the fruit, and help retain fruit firmness [15]. Previous studies have found that preharvest spraying of calcium chloride fertilizer is beneficial for improving the quality and storability of apples [16]. Postharvest calcium treatment enhances fruit storage quality by suppressing cell wall degradation-related polygalacturonase (_PG_) and pectate lyase (_PL_) [17], reducing the activity of pectin-degrading polygalacturonase and pectin methylesterase (PME) enzymes, and upregulating expansins (_EXPs_) to reinforce cell wall integrity and delay softening [18]. This will prevent the fruit from aging and softening too quickly and preserve its high level of hardness [19]. Preharvest foliar spraying of calcium chloride, calcium nitrate, and other treatments has demonstrated in earlier studies that exogenous calcium can effectively improve fruit hardness, sugar-acid ratio, and soluble solids; it can also, to some extent, delay fruit decay and weight loss; and it can inhibit the degradation of vitamin C [20]. Sorbitol, a sugar alcohol, enhances calcium mobility and uptake by forming stable complexes, thereby improving its bioavailability for metabolic regulation [21]. During the ripening process of apples, the content of the main aroma volatiles increases, particularly esters such as butyl acetate and hexyl acetate, which are synthesized by alcohol acyltransferases AAT1 and AAT2, enhancing esterification of alcohols and acyl-CoA substrates, thereby preserving fruity aromas [22]. Previous studies have demonstrated that lipoxygenase (LOX) activity promotes the generation of flavor compounds during apple storage and ripening [23]. During apple ripening, HPL enhances aroma by breaking down fatty acids into aldehydes (e.g., hexanal) that impart fresh, green notes, while ADH converts these aldehydes into alcohols and esters (e.g., hexyl acetate), which drive the sweet, fruity scent characteristic of ripe apples [24]. The integration of metabolomics and gas chromatography (GC) analysis enables comprehensive profiling of aroma-related volatile organic compounds (VOCs) in apple fruits, linking biochemical pathways to sensory quality during storage and ripening [25].