Calcium Treatment to Maintain Quality of Zucchini Squash Slices

Calcium Treatment to Maintain Quality of Zucchini Squash Slices ABSTRACT Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0°C, 5°C, and 10°C. Slices developed water soaked areas (chilling injury) at 0°C and brown discoloration at 5°C and 10°C, which increased with storage. The amount and severity of chilling injury/browning/decay of water‐dipped controls were least at 5°C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0°C and 10°C but not at 5°C. Addition of chlorine to CaCl2 seemed to have some benefits at 0°C or 10°C. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Calcium Treatment to Maintain Quality of Zucchini Squash Slices

Journal of Food Science, Volume 60 (4) – Jul 1, 1995

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Publisher
Wiley
Copyright
Copyright © 1995 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1995.tb06230.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0°C, 5°C, and 10°C. Slices developed water soaked areas (chilling injury) at 0°C and brown discoloration at 5°C and 10°C, which increased with storage. The amount and severity of chilling injury/browning/decay of water‐dipped controls were least at 5°C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0°C and 10°C but not at 5°C. Addition of chlorine to CaCl2 seemed to have some benefits at 0°C or 10°C.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1995

References

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