LOW O-2 ATMOSPHERES AFFECT STORAGE QUALITY OF ZUCCHINI SQUASH SLICES TREATED WITH CALCIUM

摘要

Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O-2 (0.25, 0.5 and 1%) at 10 degrees C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O,. Slices stored under 0.25% O-2 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 O-2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O-2 atmosphere. [References: 21]