Pre-Treatment Effects of Hot-Water and Sodium Hypochlorite on Storage quality of Cured Winter squash var. ‘Bochang’
Keywords:
Key words, firmness, fungi, rind color, weight loss, chilling injuryAbstract
Winter squash var. Bochang were subjected to hot water treatment (HWT) at 55°C and dipped in NaOCl solution at 200 ppm separately prior to curing. Cured squash were immediately stored at 5°C, 12°C and at room temperature (RT) of 25±3°C. Stored winter squash were monitored for changes in quality including weight loss, mold infection and incidence of chilling injury.
Rind color of ‘Bochang’ as expressed by color value ‘b’ was delayed by pre-treatment of NaOCl 90 days after storage at 12°C and 60 days by HWT at RT. NaOCl and HWT have no influence on the rate of rind color change in ‘Bochang’ stored at 5°C. Firmness regardless of treatment was generally higher in squash stored at 5°C until four months. Level of soluble solids content (SSC) on the first month of storage increased as triggered by HWT and curing when stored at 5°C. Levels of SSC in the succeeding stage of storage further increased in a stable manner until three months. Pre-treatment with NaOCl and HWT is effective in reducing mold infection until four months but not enough to reduce weight loss until three months of storage. ‘Bochang’ stored at 5°C exhibited the lowest weight loss. The presence of fungi belonging to Fusarium genera contributed much to loss in weight. Unlike other varieties of winter squash, chilling injury was not manifested in ‘Bochang’ stored at 5°C.
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