The researchers studied how factors like calcium sprays, leaf to fruit ratios, and water stress affect the quality of 'Kensington' mangoes after they are harvested. They wanted to see if changing these factors could make the mangoes ripen better and last longer. By adding calcium directly to the fruit, they found that it increased the calcium levels in the skin and pulp of the mangoes. This helped the fruit stay fresh for longer and reduced weight loss, but it also caused some spotting on the skin. Overall, applying calcium to the fruit instead of the soil was more effective in improving the quality of the mangoes.