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Heat treatments increase sweetness and flesh colour of buttercup squash.

Author(s) : BYCROFT B. L., CORRIGAN V. K., IRVING D. E.

Type of article: Article

Summary

Studies demonstrate that heat treatments (air at 30 °C) of Cucurbita maxima, followed by storage at 12 °C for a 7-week period give rise to good quality that can be measured by a tasting panel. The relationships between quality, sucrose and starch levels, and the effects of enzymes, are investigated. Heat-treated fruit are of a better quality than untreated fruit, particularly in terms of enhanced colour.

Details

  • Original title: Heat treatments increase sweetness and flesh colour of buttercup squash.
  • Record ID : 2001-1900
  • Languages: English
  • Source: N. Z. J. Crop hortic. Sci. - vol. 27 - n. 4
  • Publication date: 1999

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