Storage Effects on Winter Squashes, Varietal Differences and Storage Changes in the Ascorbic Acid Content of Six Varieties of Winter Squashes

Abstract

Literature Cited(1) Assoc. Offic. Agr. Chemists, Washington, D. C., "Official Methods of of storage on ascorbic acid content of six varieties of winter squashes.

Nutritional effects of food processing

“…The effects of processing vary with, among many other factors, the type of food, the duration and severity of the process and the size and condition of the portions of food. It has even been shown that the rate of loss of vitamin C from the same vegetable differs with different varieties (Holmes, Spelman & Whetherbee, 1949;Hopp & Merrow, 1963). That is why some experimental reports appear to be contradictory.…”

Vegetables and Vegetable Products

“…For these two cultivars, severalfold differences occur. Hopp et al (1960) and Holmes et al (1949Holmes et al ( , 1954 reported that carotenoid content tended to increase during the first 10 weeks of storage, thereafter remaining more or less constant. Total carotenoid content is subject to large variation, among fruits of the same cultivar (Holmes and Spelman 1946) and even among fruits on the same plant (H. S. Paris, A.A. Schaffer, and I.M.…”

“…Nonetheless, it is both possible and interesting to compare, as total carotenoid content, the results obtained over the years by different researchers on the same cultivars. Color and carotenoids are acquired as the fruit approaches maturity (Culpepper and Moon 1945;Holmes and Spelman 1946;Hopp et al 1960;Arima and Rodriguez-Amaya 1988). For these two cultivars, severalfold differences occur.…”

Pigments in Vegetables

“…In an extended study comprising six cultivars, the carotene changes were followed for a storage period of 25 weeks (Hopp et al, 1960). In all cultivars the carotene content increased during storage, but the extent of the increase was not consistent with all cultivars.…”

“…only trace amounts were found (Halevy et aI., 1957). In six varieties of winter squashes the l3-carotene content at harvest was 4 to 29 JLg (g fresh wt)-I (Hopp et al, 1960). Other carotenoids then were determined (Lewis and Merrow, 1962).…”