Maturity at harvest and postharvest quality of summer squash

Abstract

The objective of this work was to evaluate the influence of harvest at maturity on the composition, quality, and postharvest life of zapallito squash (Cucurbita maxima var. zapallito). Fruit were harvested at three developmental stages - small, medium, and large, with 30, 70, and 90±10-mm diameter, respectively - and were stored at 0 and 5°C for 26 days and, then, at 20°C for 2 days. The following parameters were determined: respiration, firmness, color, chlorophyll content, carotenoids, sugars, acidity, phenolic compounds, antioxidants, decay, mass loss, and chilling injury (CI). Small light-colored squashes were more prone to dehydration and decay. Delaying harvest markedly reduced fruit carotenoid contents, acidity, and respiration rate; however, it did not affect firmness nor sugar content. Chlorophyll showed an increasing trend during fruit development. Small squashes had 100% higher levels of phenolic compounds and antioxidants than medium and large fruit, but were more sensitive to CI. No differences for CI susceptibility were observed between medium and large fruit. The quality of small, medium, and large squashes remained acceptable for 12, 19, and 26 days at 5ºC, respectively, plus 2 days at 20ºC.

Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of “Hangjiao No. 2” Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene

“…Researchers have been studying the effects of 1-MCP on fruits and vegetables for decades, but the results are highly variable and often crop-specific. Several studies have been conducted on the use of 1-MCP in the storage and preservation of fruits and vegetables ( Façanha et al, 2019 ; Massolo et al, 2019 ). The use of 1-MCP can minimize the need for low temperatures while extending shelf-life and maintaining quality.…”

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

“…1-MCP as a competitive inhibitor, binding irreversibly to the ethylene receptor, blocks ethylene action and influences ethylene biosynthesis through feedback inhibition in a broad range of horticultural crops. Therefore, post-harvest application of 1-MCP is a common and effective technology for the quality maintenance of various fruits and vegetables (Cai et al, 2006;Façanha et al, 2019;Massolo et al, 2019). Previous research on "d" Anjou' pears (Argenta et al, 2003), "William's" pears (Xie et al, 2014), "Red Clapp's" pears (Calvo andSozzi, 2004), and"Packham's Triumph" pears (Moya-León et al, 2006) showed that 1-MCP treatment had tremendous potential for maintaining the quality of pear fruits and significantly inhibited the development of physiological disorders during storage.…”

Soft figs shelf life increasing with and 1-methylcyclopropene and cold storage

“…It is known that works seeking to increase 'Brown Turkey' and 'Roxo de Valinhos' figs shelf life did not solve the problem yet (Ingrassia et al, 2017;. The 1-methylcyclopropene (1-MCP), an ethylene-inhibiting molecule, has been tested on the 'Bardakci' (Gözlekçi et al 2008); 'Bursa Siyahi' (Ozkaya et al, 2014); 'Albacor' (Villalobos et al, 2018); 'Qing Pi' (Song et al, 2020), 'Brown Turkey', and 'Roxo de Valinhos' fig fruits, obtaining less than seven days of shelf life (Sozzi et al, 2005;Tofanelli et al, 2018) Massolo et al, 2019). It is possible to store early harvested firm figs by applying 1-MCP at 5 µl L -1 of 1-MCP for 19 days, but soft figs did not increase its shelf life in response to 1-MCP (Sozzi et al, 2005).…”