920 PB 461 CONTROLLED ATMOSPHERE AFFECT STORAGE QUALITY OF ZUCCHINI SQUASH SLICES

Abstract

Physiology and quality of CaCl2 treated or nontreated `Elite' zucchini squash slices were monitored during storage in air, low O2 (0.25, 0.5 and 1%) or high CO2 (3, 6, and 10%) atmosphere at 10C. O2 consumption and CO2 production were reduced under low O2 and high CO2 atmospheres and the reduction was greater with low O2. C2H4 production was reduced with low O2 and initially with high CO2. After day 2 or 4, C2H4 production under high CO2 increased with the increase being greater at the lower CO2 level. The amount and severity of injury/decay were less under low O2 and high CO2 than air atmosphere. Slices stored under 0.25% O2 atmosphere had less weight loss and injury/decay and greater shear force and ascorbic acid content than those held in air atmosphere. Microbial count, pH, and color were affected by the low O2 only on the last day. CaCl2 had no additive effect.