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 of Food Science – Wiley
Published: Jul 1, 1995
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