บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of curing conditions and storage temperature on postharvest quality of squash fruit.

Nagao, A.; Indou, T.; Dohi, H.;

Journal of the Japanese Society for Horticultural Science Year: 1991 Vol: 60 Issue: 1 Pages: 175-181 Ref: 16 ref.

1991

บทคัดย่อ

Effects of curing conditions and storage temperature on postharvest quality of squash fruit.

Cucurbita maxima cv. Ebisu fruits were cured at 20, 25 or 30 deg C for various lengths of time then stored at 7.5-15 deg . Starch content decreased in storage regardless of storage temperature while total sugar content increased to a maximum then declined. When starch and sugar levels were equal, eating quality was considered at its best. Curing fruit at higher temperatures and for longer periods was most effective for converting starch to sugar and also prevented rotting. Reducing sugar and total sugar contents increased more during storage at lower temperatures. At all storage temperatures, beta -carotene content reached a maximum by day 43 and was 2-3 times the level at harvest. There was no chilling injury in fruits stored at 7.5 deg . The ratio of HCl-pectin:total pectin decreased much earlier during storage at 15 deg than at lower temperatures but water loss was greater. The optimum storage temperature was 10 plus or minus 2.5 deg .