Cork spot of pear (Pyrus communisL. cv. ‘d'Anjou') fruits was reduced 20% to 80% with orchard applications of calcium at rates ranging from 325 to 3250 ppm as the chloride or nitrate sprays containing surfactant. Late season sprays were more effective than early season sprays and a series of sprays more effective than single sprays, although control of the disorder is seldom complete. Fruit calcium sprays increased fruit calcium concentrations by 15–30%, sufficient to decrease the incidence of the disorder. Boron concentrations have not been found to be associated with this disorder. Orchards exhibiting cork‐spot incidences greater than 25–30% at harvest may have over‐riding conditions rendering calcium sprays much less effective.