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Physiological injury to zucchini squash caused by low-oxygen storage.

Author(s) : FOLCHI A., PRATELLA G. C., BERTOLINI P., CAZZOLA P. P.

Summary

Zucchini squash were stored at 6 deg C in different atmospheres for 4, 8 and 13 days, to evaluate the anaerobic injury and the changes of volatile compounds (ethanol and acetaldehyde) in fruit tissue and dissipated in the surrounding atmosphere. Low-oxygen treatment significantly stimulated accumulation of ethanol and acetaldehyde in the tissue. The accumulation was linearly correlated to storage time. The amount of ethanol and acetaldehyde dissipated in the atmosphere gradually increased with decreasing oxygen levels and during the storage period. The early external symptoms of anaerobic injury appeared after 4 days in 0, 0.3, and 13 days in 0.6% oxygen followed by 2 days in air at 20 deg C. Acetaldehyde and, especially, ethanol can be considered as "marker-substances" for the onset of low-oxygen injury in stored zucchini squash.

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Details

  • Original title: Physiological injury to zucchini squash caused by low-oxygen storage.
  • Record ID : 1996-0279
  • Languages: English
  • Source: Refrigeration and the Quality of Fresh Vegetables.
  • Publication date: 1994/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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