MEASURING QUALITY OBJECTIVELY AND NONDESTRUCTIVELY

Discusses the various tests currently used to measure quality of fruits and vegetables.Agribusiness,

MEASURING QUALITY OBJECTIVELY AND NONDESTRUCTIVELY

Discusses the various tests currently used to measure quality of fruits and vegetables

Calcium treatments to maintain quality of zucchini squash slices J. Food Sci

ABSTRACT MATERIALS & METHODS Zucchini squash slices dipped in solutions of CaCl, alone or with chlorine were stored at O'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 CaCl, seemed to have some benefits at 0°C or 10°C. Sample preparatio