Effect of Different Temperatures on the Changes of Pumpkin Storage Characteristics(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Different Temperatures on the Changes of Pumpkin Storage Characteristics

Author(s):: LIANG Li1; CHENG Chen1; ZHANG Liuyin1; XIE Xuewen2; CHEN Xinyou3; LI Quanhong1; （1.College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083；2.The Institute of Vegetables and Flowers，Chinese Academy of Agriculture Sciences，Beijing 100081；3.Beijing Nankou Farm，Beijing 102202）

Keywords:: winter squash; low temperature storage condition; storage characteristic; favorable storage temperature

Abstract:: In order to study the effect of storage temperature on appearance quality，nutrient characters and physiological index of winter squash（Cucurbita maxima Duch.ex.Lam.）,one cultivar of winter squash ‘Dongsheng’ was taken as experimental material.The fruits were stored at 5℃,10℃,15℃ and room temperature（about 21-23℃）separately.The results showed that low temperature storage condition could prolong the storage period.In different storage period，low temperature could significantly reduce the weightloss rate，rot index，the respiration index，cell membrane permeability，MDA content and delay the reduction of hardness，water content，soluble solid content.But it would appear chilling injure when fruits were stored at 5℃.According to the results，10℃ was the most favorable storage temperature.

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Last Update: 2016-02-17