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Low O2 atmospheres affect storage quality of zucchini squash slices treated with calcium.

Author(s) : IZUMI H., WATADA A. E., DOUGLAS W.

Type of article: Article

Summary

Slices stored under 0.25% O2 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 O2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O2 atmosphere.

Details

  • Original title: Low O2 atmospheres affect storage quality of zucchini squash slices treated with calcium.
  • Record ID : 1997-1594
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 2
  • Publication date: 1996/03
  • Document available for consultation in the library of the IIR headquarters only.

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