CALCIUM TREATMENT TO MAINTAIN QUALITY OF ZUCCHINI SQUASH SLICES

Zucchini squash slices dipped in solutions of CaCl2 alone or with chlo rine were stored at 0 degrees C, 5 degrees C, and 10 degrees C. Slices developed water soaked areas (chilling injury) at 0 degrees C and bro wn discoloration at 5 degrees C and 10 degrees C, which increased with storage. The amount and severity of chilling injury/browning/decay of water-dipped controls were least at 5 degrees C. Calcium treatments h elped in reducing development of decay, rate of total microbial growth , ascorbic acid loss, and shear force decrease of slices stored at 0 d egrees C and 10 degrees C, but not at 5 degrees C. Addition of chlorin e to CaCl2 seemed to have some benefits at 0 degrees C or 10 degrees C .