‘Jonathan’ apple (Malus × domestica Borkh.) trees at three commercial orchards were sprayed one to eight times with calcium chloride (CaCl₂) solution containing 3.2 g/L, starting when apple sizes were between 0.9 and 1.6 cm average diameters. Apples were stored for two and four months in regular atmosphere storage at 2°C (36°F). Fruit firmness, ratio of soluble solid concentrations to titratable acidity (SSC/TA), and fruit red skin color during the two storage periods and fruit weight after four-month storage were determined. Apples stored for two months had better quality than those stored for four months. Depending on the location, five to eight CaCl₂ applications and two to seven applications were necessary to retain an average of 26% of fruit firmness and an average of 35% of the SSC/TA, respectively, in the two-month storage. At least seven applications were required to retain an average of 29% of fruit firmness of apples stored for four months. Six to seven applications of CaCl₂ retained fruit weight by 22 to 33% more than the non-treated control apple. Fewer CaCl₂ applications were required to sustain fruit skin color during storage than to maintain fruit firmness or fruit weight after two months of storage. Two-month stored apples from Topeka, Conway Springs, and Emporia that were treated with two applications of CaCl₂ were 33, 27, and 17% redder than the control, respectively. In general, CaCl₂ was beneficial for storage quality of ‘Jonathan’ apples in Kansas. Between six to seven preharvest applications of CaCl₂ were necessary to retain quality of ‘Jonathan’ for a short-term regular storage, whereas, more than eight applications should be considered for long-term storage.