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

Abstract

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