บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physical and sensory changes during the development and storage of buttercup squash.

Harvey, W. J.; Grant, D. G.; Lammerink, J. P.;

New Zealand Journal of Crop and Horticultural Science Year: 1997 Vol: 25 Issue: 4 Pages: 341-351 Ref: 10 ref.

1997

บทคัดย่อ

Physical and sensory changes during the development and storage of buttercup squash.

Changes in composition and sensory quality of Cucurbita maxima cv. Delica fruits during development and postharvest temperature and humidity conditions simulating shipment to Japan were studied at 3 representative growing sites in New Zealand. Fruits of known setting dates were harvested at 10-day intervals. Heat accumulation, days after flowering, flesh colour, seed development, soluble solids, dry matter (DM) content, skin hardness, glucose, fructose, sucrose and starch content, and sensory properties before and after simulated shipment were determined. Physical properties at harvest were related to sensory quality at the point of sale to identify an optimal harvest time. As fruits were left for longer on the vine the skin hardened, the flesh became redder, DM increased then decreased, the soluble solids and sucrose content increased and sensory properties improved. Once harvested the flesh continued to become redder, sucrose and soluble solids increased, and starch and DM levels decreased. St

arch and DM did not accumulate significantly after 40 days from flowering at any site. Temperature accumulation affected the rate of increase in the maturity indicators measured. Sucrose levels, deg Brix and flesh colour varied too much with site and season to be used to indicate optimum harvest date. Skin hardness and heat accumulation levels were the most effective means of estimating the optimum harvest date. The earliest time to harvest fruits to ensure an acceptable level of sensory quality after simulated refrigerated shipment conditions was at a skin hardness penetrometer score of 7 kgf. This point occurred between 240 and 300 growing degree days (base temperature 8 deg C) from flowering. Fruits harvested at this early stage required a postharvest ripening period to enhance sweetness and texture and to optimise sensory quality.