Storage Effects on Winter Squashes, Associations between the Sugar and Starch Content of, and the Degree of Preference for Winter Squashes

Merrow, Susan B.; Hopp, R. J.

doi:10.1021/jf60116a024

Cited by 19 publications

(16 citation statements)

References 5 publications

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“…Starch levels were very low in this cultivar, and the result shown is probably a result of natural variation in the fruit tested. The decreases in starch content found here are in line with results reported by Merrow & Hopp (1961) who found that starch decreased during storage, and from 5 weeks of storage onwards, the amount of decrease varied with cultivar. Culpepper & Moon (1961) found that after 4 weeks of storage, starch content had decreased to half the at harvest value, whereas Merrow & Hopp (1961) found the rate of decrease of starch content was exponential.…”

Section: Chemical Analysessupporting

confidence: 92%

“…Yeager & Latzke (1936, cited in Culpepper & Moon 1945 found high positive correlations between DM and texture, and DM and quality in winter squash, although the term quality was not defined. Merrow & Hopp (1961), found significant correlations between sugars, starches, and taste preferences, but Schales & Isenberg (1963) found no correlation between eating quality and carbohydrate constituents of squash/ pumpkins. This is not surprising however, given the range of attributes that were covered under the term "eating quality".…”

Section: Sensory Panel-chemical Analyses Correlationsmentioning

confidence: 99%

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Winter squash (Cucurbita maxima) texture: Sensory, chemical, and physical measures

Corrigan¹,

Hurst²,

Potter

2001

New Zealand Journal of Crop and Horticultural Science

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Significant differences were found in a wide variety of textural attributes in eight winter squash cultivars (Cucurbita maxima Duchesne) assessed at 4-5 and 9-10 weeks after harvest using both a trained sensory panel and an Instron Universal Testing Machine. The Instron texture profile analysis force-displacement curves were distinctive for each of the eight cultivars tested, with behaviour under deformation forces indicating differences in the structure and composition of the tissue. Starch and logged dry matter contents varied significantly between cultivars, and were strongly correlated with all the sensory textural attributes rated, and with gumminess and hardness (dry matter only) measured by the Instron. Simple linear regressions indicated significant relationships between textural attributes as measured by the sensory panel and the Instron.

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Section: Chemical Analysessupporting

confidence: 92%

Section: Sensory Panel-chemical Analyses Correlationsmentioning

confidence: 99%

Winter squash (Cucurbita maxima) texture: Sensory, chemical, and physical measures

Corrigan¹,

Hurst²,

Potter

2001

New Zealand Journal of Crop and Horticultural Science

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“…In winter squash (Cucurbita spp. ), consumer preference depends on the ratio of sugar to starch; varieties having higher sugar-to-starch ratios are considered sweeter and are preferred (Merrow and Hopp, 1961). In general, if sweetness is perceived in a vegetable, even mildly, it may be enough to encourage consumption (Dinehart et al, 2006).…”

mentioning

confidence: 99%

Patterns of Fructose, Glucose, and Sucrose Accumulation in Snap and Dry Bean (Phaseolus vulgaris) Pods

VandenLangenberg¹,

Bethke²,

Nienhuis³

2012

horts

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Sugars, including fructose, glucose, and sucrose, contribute significantly to the flavor and consumer acceptance of snap beans (Phaseolus vulgaris L.). Little is known regarding differences in sugar content among snap bean and dry bean cultivars and the patterns of sugar accumulation with increasing pod size. Alcohol–soluble sugar concentration of five snap bean cultivars and one dry bean cultivar planted in field trials was assayed throughout pod development over 2 years using high-performance liquid chromatography. Significant differences in sugar accumulation patterns and quantity were observed among cultivars. In general, fructose and glucose content decreased, whereas sucrose increased with increasing pod size in snap beans. In contrast, fructose and glucose amounts increased, whereas sucrose concentration remained unchanged with increasing pod size in the dry bean cultivar. No year-by-genotype interactions were observed for sugar accumulation patterns or sugar amount. Results indicate that sieve size No. 3 (7.34 to 8.33 mm) or No. 4 (8.33 to 9.52 mm) pods are suitable for detecting differences in sugar concentration among genotypes.

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“…Green fruits photosynthesize, contributing assimilates to their own growth and development (Bazzaz et al 1979). Starch content is an important component of sensory quality in pumpkins and squash; the higher the starch content, the higher the quality (Haber and Argue 1927;Merrow and Hopp 1961). More importantly, the starch content is adversely affected (Schaffer et al 1986).…”

Section: Gene B In Breeding For High Carotene Contentmentioning

confidence: 99%

Vegetables and Vegetable Products

1994

Modern Methods of Plant Analysis

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Storage Effects on Winter Squashes, Associations between the Sugar and Starch Content of, and the Degree of Preference for Winter Squashes

Cited by 19 publications

References 5 publications

Winter squash (Cucurbita maxima) texture: Sensory, chemical, and physical measures

Winter squash (Cucurbita maxima) texture: Sensory, chemical, and physical measures

Patterns of Fructose, Glucose, and Sucrose Accumulation in Snap and Dry Bean (Phaseolus vulgaris) Pods

Vegetables and Vegetable Products

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