Articles
PHYSIOLOGICAL CHARACTERISTICS OF CHILLING INJURY AND CA EFFECT ON QUALITY RETENTION DURING COLD STORAGE OF SQUASH (CUCURBITA MOSCHATA)
Article number
483_39
Pages
339 – 348
Language
Abstract
This study was carried out to investigate physiological characteristics of chilling injury (CI) and CA effect on quality retention during cold storage of squash (Cucurbita moschata L. cv. Choongangaehobak). CI incidence in samples stored at 2°C and 10°C was below 50% and found only in 5–10% of total fruits after 20 days in storage.
The fruits lost marketability after 5 and 20 days of storage.
There were no CI symptoms in samples stored at 12°C for the whole storage duration.
However fruits stored at 12°C for 20 days were no more marketable because of accelerated quality deterioration.
CI incidence was increased after transfer to 20°C air conditions for 24 hours.
Storing fruits under CA conditions, 1% CO2+1% O2 and 3% CO2+1% O2 at 2°C and 10°C, was effective for CI reduction for up to 15 days and 20 days in storage.
In samples stored at 10°C+CA, CI occurred only in 5% of total fruits stored for up to 20 days, and marketability could still be maintained after 20 days in storage and transfer to 20°C air conditions.
Electrolyte leakage and carbon dioxide increased proportionally with CI incidence and storage duration even though they were significantly decreased at 1% CO2+1% O2 and 3% CO2+1% O2 CA storage conditions.
Ethylene, acetaldehyde and ethyl alcohol slightly increased with storage duration, but after transfer to 20°C for 24 hours they were markedly increased.
CA storage conditions were effective in inhibiting this increase.
Based on the results obtained, we recommend two CA storage conditions, 1% CO2+1% O2 and 3% CO2 and 1% O2 at 10°C, for long-term storage of squash.
The fruits lost marketability after 5 and 20 days of storage.
There were no CI symptoms in samples stored at 12°C for the whole storage duration.
However fruits stored at 12°C for 20 days were no more marketable because of accelerated quality deterioration.
CI incidence was increased after transfer to 20°C air conditions for 24 hours.
Storing fruits under CA conditions, 1% CO2+1% O2 and 3% CO2+1% O2 at 2°C and 10°C, was effective for CI reduction for up to 15 days and 20 days in storage.
In samples stored at 10°C+CA, CI occurred only in 5% of total fruits stored for up to 20 days, and marketability could still be maintained after 20 days in storage and transfer to 20°C air conditions.
Electrolyte leakage and carbon dioxide increased proportionally with CI incidence and storage duration even though they were significantly decreased at 1% CO2+1% O2 and 3% CO2+1% O2 CA storage conditions.
Ethylene, acetaldehyde and ethyl alcohol slightly increased with storage duration, but after transfer to 20°C for 24 hours they were markedly increased.
CA storage conditions were effective in inhibiting this increase.
Based on the results obtained, we recommend two CA storage conditions, 1% CO2+1% O2 and 3% CO2 and 1% O2 at 10°C, for long-term storage of squash.
Authors
K. Lee, Y. Yang
Keywords
Marketability, oxygen, CO2, electrolyte leakage, immature fruits
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