The effect of storage on qualities of two cultivars of zucchini (Cucurbita pepo)
K. Ose , K. Chachin and Y. Ueda
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-68. pp. 243.
2002
บทคัดย่อ
An unusual vegetable, zucchini, is increasingly being consumed in Japan. Two different skin color types, ‘DYNA’ (green type) and ‘AURAM’ (yellow type) were stored at 6 and 20 0C packaged with polypropylene (OP, thickness 0.025 mm) and perforated OP (Oppf). We measured changes in appearance, the appearance and L*,a*,b*, ascorbic acid, free amino acid, reducing sugar and total sugar. The yellow zucchini showed chilling injury, pitting, after being stored for 3 days at 6 0C. A few days later, the same injury appeared on the green one. Both Zucchini types packaged in OP showed pitting later than OP pf. At 20 0C, green and yellow zucchini become moldy and the flesh of the fruit softened and browned. The L* value was slightly decreased. At the beginning of storage, the amount of free amino acid in both zucchini types was the same; however the amount of amino acid increased in the green zucchini, but decreased in the yellow zucchini during storage. Both zucchini types had the same level of reducing sugar at the beginning. During storage, the green zucchini had no change, but the yellow had and increase. Ascorbic acid was a little higher level in the green zucchini than the yellow zucchini at the start and it changed very little during storage.