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Calcium Treatment to Maintain Quality of Zucchini Squash Slices
Author(s) -
IZUMI HIDEMI,
WATADA ALLEY E.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06230.x
Subject(s) - squash , browning , ascorbic acid , chemistry , calcium , chlorine , horticulture , food science , botany , zoology , biology , organic chemistry
Zucchini squash slices dipped in solutions of CaCl 2 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 CaCl 2 seemed to have some benefits at 0°C or 10°C.