Effect Of Storage Periods On Postharvest Quality Of Pumpkin

Abstract

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. ?-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin. Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15888

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

“…The pattern observed in glucose and fructose in this study is in agreement with that of Rahman et al, (2013), where total soluble solids of C. moschata Poir increased until 1.5months and then decreased. Initial increase in glucose and fructose despite their utilization in respiration was attributable to breakdown of starch and sucrose.…”

“…However, commercially pumpkins are stored in the open at ambient temperatures. Rahman, Miaruddin, Khan, Masud, & Begum (2013) reported an initial increase in total soluble solids until 45days of storage followed by a decrease in titratable acidity, weight, β-carotene, and ascorbic acid of BARI pumpkin (Cucurbita moschata Poir) during storage at ambient conditions (27-31 o C and 75-90% relative humidity) for a period of 120days. the flesh.…”

Calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar el deterioro

“…Acked (2002) explica que la tasa de pérdida de agua durante la poscosecha depende del déficit de presión de vapor externa y también influye tanto la relación superficie/volumen del producto como el grosor del peridermo ya que proporcionará resistencia al movimiento del vapor de agua. La disminución de peso de los productos frutihortícolas en la poscosecha está asociada principalmente con la pérdida de agua producto de procesos de respiración y transpiración (Rahman et al, 2013), producción de etileno y eliminación de compuestos volátiles (Constantini et al, 2006).…”

New host-pathogen associations of horticultural crops in the south-east of Spain

“…La mayor parte de las modificaciones físico-químicas que tienen lugar durante el almacenamiento de los productos cosechados están relacionados con el metabolismo oxidativo, factor que va a determinar el cambio en la calidad y la duración del periodo de almacenamiento (Rahman et al, 2013).…”

“…La calabaza permite un periodo de almacenamiento largo en comparación con el de otros vegetales, incluso en condiciones ambientales durante varios meses. La temperatura y humedad relativa óptima son 12,2 ᴏ C y 70-75%, respectivamente, para un periodo de conservación de 84-160 días (Rahman et al, 2013). La aparición de pudrición se asocia frecuentemente a las condiciones de almacenamiento (temperatura y HR), pero también depende de otros aspectos como la composición de la pulpa o estado de madurez del fruto en el momento de la cosecha.…”