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Low O 2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium
Author(s) -
IZUMI HIDEMI,
WATADA ALLEY E.,
DOUGLAS WILLARD
Publication year - 1996
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.1365-2621.1996.tb14185.x
Subject(s) - squash , calcium , chemistry , quality (philosophy) , food science , horticulture , biology , physics , organic chemistry , quantum mechanics
Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O 2 (0.25, 0.5 and 1%) at 10°C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O 2 . 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.