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Journal of Agricultural Science and Technology، جلد ۲۶، شماره ۱، صفحات ۸۵-۹۵
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عنوان انگلیسی Changes in Bioactive Compounds, Decay Rate, and Chilling Injury of Pumpkin Stored at Different Temperatures
چکیده انگلیسی مقاله The effects of storage temperature on bioactive compounds, decay, and chilling injury development of pumpkins during cold storage and shelf-life periods were examined. In the present study, fruits were stored at 3°C, 8°C, and ambient temperature (control) for 180 days and, after that, fruits were stored at 20°C for 7 days to determine shelf-life performance. The lowest weight loss was found in the fruit stored at 3°C during cold storage while the highest flesh firmness was found on the fruit stored at 8°C. Total soluble solids, L-ascorbic acid and glucose contents were found to be higher in the fruit stored at 3°C compared to other storage temperatures. The highest total carotenoid content and the lowest decay incidence were recorded by the fruit stored at 3 and 8°C. Fruit stored at 3°C showed better quality parameters as compared to other temperatures under study. Although 3°C was better to protect the biochemical composition of pumpkin fruits, decay rate increased at this temperature due to chilling injury. It is concluded that the storage temperature of 8 °C was optimum to maintain fruit quality and biochemical contents and to inhibit decay during long-term storage of pumpkins.
کلیدواژه‌های انگلیسی مقاله Cucubita moschata Duch,Postharvest storage,Pumpkin fruit quality,Shelf-life performance
نویسندگان مقاله A. Gulyuz |
Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058, Antalya, Turkey.

A. Dogan |
Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058, Antalya, Turkey.

B. Peker |
Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058, Antalya, Turkey.

M. Erkan |
Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058, Antalya, Turkey.

نشانی اینترنتی https://jast.modares.ac.ir/article_16906_a65360f1e6278b46312e285b5a2be8a1.pdf
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