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Combined treatment of heat shock and low temperature conditioning reduces chilling injury in zucchini squash.

Author(s) : WANG C. Y.

Type of article: Article

Summary

The severity of chilling injury in zucchini squash stored at 5 deg C and then transferred to 20 deg C was reduced by a prestorage treatment with hot water of 42 deg C for 30 min. The chilling injury was further reduced when zucchini squash were preconditioned at 15 deg C for 2 days after hot water treatment but before the 5 deg C storage. Zucchini squash stored at 15 deg C did not develop any symptoms of chilling injury. However, weight loss was most severe in zucchini squash stored at 15 deg C. Squash kept at 5 deg C had the least weight loss during the 2-week storage.

Details

  • Original title: Combined treatment of heat shock and low temperature conditioning reduces chilling injury in zucchini squash.
  • Record ID : 1995-1650
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 4 - n. 1-2
  • Publication date: 1994/04

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