Changes in starch and soluble sugar concentrations in winter squash mesocarp during storage at different temperatures
Daisuke Kami, Takato Muro and Keita Sugiyama
Scientia Horticulturae, Volume 127, Issue 3, 10 January 2011, Pages 444-446
2011
บทคัดย่อ
The effects of storage at 5, 10 or 15 °C for 6 months on the concentrations of starch and soluble sugar in winter squash (Cucurbitamaxima Duch.) cultivar ‘TC2A’ fruits were examined. Starch contents were significantly lower at 15 °C than at the other temperatures, although concentrations decreased throughout the storage period at all temperatures. Total soluble sugar contents increased during the first 3 months of storage regardless of temperature, and decreased at 5 °C or 15 °C, but not at 10 °C after 6 months. Myo-inositol and raffinose concentration patterns were more complex, and may reflect some role in regulating fruit metabolism during storage that may be important in maintaining overall squashfruit quality.