Storability of Summer Squash as Affected by Gene B and Genetic Background

Abstract

Three pairs of near-isogenic lines of summer squash (Cucurbita pepo L.) with and without gene B were compared for storability. The test included ‘Bareqet’ (B+/B+) and ‘Goldy’ (B/B+) of the zucchini type, ‘Caserta’ (B +/B +) and ‘Precocious Caserta’ (B/B) of the vegetable marrow type, and ‘Benning’s Green Tint’ (B +/B +) and the ‘Benning’s Yellow Tint’ (B/B) of the scallop type. Fruit were hand-harvested between 3 and 5 days past anthesis and stored for up to 22 days at 5°C and 85% to 95% RH. Weight loss was higher in the cultivar with gene B for two of the three types (vegetable marrow and scallop). Shrivel, chilling injury, and overall appearance ratings were worse for the cultivar with gene B for all three types. Weight loss was highest in the vegetable marrow type, intermediate in the zucchini type, and lowest in the scallop type. Shrivel, chilling injury, and appearance, 7 days after harvest, were most severe in the vegetable marrow type.