บทคัดย่องานวิจัย

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Postharvest response of winter squash to hot-water treatment, temperature, and length of storage.

Arvayo-Ortiz, R. M.; Garza-Ortega, S.; Yahia, E. M.;

HortTechnology Year: 1994 Vol: 4 Issue: 3 Pages: 253-255 Ref: 14 ref.

1994

บทคัดย่อ

Postharvest response of winter squash to hot-water treatment, temperature, and length of storage.

ABSTRACT :

 

After harvest, Cucurbita maxima cv. Delica fruits were washed and stored at 22 deg C and 67% RH for 10 days, after which they were dipped in hot water (50 deg ) for 0, 3, 6, 9 or 12 min and stored at 10 or 20 deg and 75% RH for 4, 8 or 12 weeks. The highest weight loss (11.3%) occurred in undipped fruits stored at 20 deg for 12 weeks. Averaged over all dipping treatments (including 0 min), weight losses for fruits stored at 20 deg for 4, 8 and 12 weeks were 3.6, 7.2 and 10.2%, respectively, compared with 3.4, 6.8 and 7.6%, respectively, at 10 deg . Averaged over all treatments and storage temperatures, fruit beta -carotene content increased from 36.2 mg/100 g after 4 weeks to 54.2 mg after 8 weeks, but declined to 42.8 mg after 12 weeks. Skin chlorophyll content decreased as temperature and storage duration increased, falling from 16.7 mg/litre (extracted in acetone) at 10 deg to 10.8 mg/litre at 20 deg and from 16.9 mg/litre after 4 weeks to 15.8 and 8.8 mg/litre after 8 and 12 weeks, respectiv

ely. Weight loss, beta -carotene and chlorophyll contents and decay incidence (caused by Aspergillus spp. and Rhizopus spp.) were not affected by the length of the hot water treatment. The incidence of decay (caused by Aspergillus and Rhizopus) was lower and general fruit appearance was better at 10 than at 20 deg .