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Quality of winter squash affected by storage air composition and temperature.

Author(s) : LIN W. C., SALTVEIT M. E.

Summary

Spaghetti squash (Cucurbita pepo) fruit were stored in modified or controlled atmospheres of roughly the same composition (i.e. 5 or 10% CO2 in 5% O2) and in air at two different relative humidities at 4 and 10 °C. Storage quality was evaluated. Both atmosphere modification techniques produced similar results. Low relative humidity resulted in the best quality fruit. There were no beneficial effects of 5 or 10% CO2 over air. The incidence of decay after a week at 20 °C was higher in fruit stored at 4 than at 10 °C, implying chilling injury.

Details

  • Original title: Quality of winter squash affected by storage air composition and temperature.
  • Record ID : 2000-3049
  • Languages: English
  • Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
  • Publication date: 1997/07/13
  • Document available for consultation in the library of the IIR headquarters only.

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