Changes in Bioactive Compounds, Decay Rate, and Chilling Injury of Pumpkin Stored at Different Temperatures
Journal of Agricultural Science and Technology, cilt.26, sa.1, ss.85-95, 2024 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 26 Sayı: 1
- Basım Tarihi: 2024
- Doi Numarası: 10.22034/jast.26.1.85
- Dergi Adı: Journal of Agricultural Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.85-95
- Anahtar Kelimeler: Cucubita moschata Duch, Postharvest storage, Pumpkin fruit quality, Shelf-life performance
- Akdeniz Üniversitesi Adresli: Evet
Özet
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.