ABSTRACT Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O2 (0.25, 0.5 and 1%) at 10°C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O2. Slices stored under 0.25% O2 had less weight loss and browning/decay, and greater shear force and L‐ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O2 atmosphere.
Journal of Food Science – Wiley
Published: Mar 1, 1996
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