Low O ₂ Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium

Abstract

ABSTRACT 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.