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Postharvest quality of zucchini (Curcubita pepo L.) following high humidity hot air disinfestation treatments and cool storage.

Author(s) : JACOBI K. K., WONG L. S., GILES J. E.

Type of article: Article

Summary

Zucchini (Curcubita pepo L.) were disinfested by a high humidity hot air treatment (HT) to a fruit core temperature of 45 deg C for 30 min., and then stores at 7-8 deg C. Skin yellowing generally increased with storage time, and was exacerbated by HT. While zucchini quality can be maintained for up to 11 days following HT, it appears that chilling injury prior to such treatment reduces the ability of the fruit to withstand this method of disinfestation.

Details

  • Original title: Postharvest quality of zucchini (Curcubita pepo L.) following high humidity hot air disinfestation treatments and cool storage.
  • Record ID : 1996-3525
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 7 - n. 4
  • Publication date: 1996/03

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