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Butternut squash was harvested at two stages of maturity in 1994 and was cured for 10 days at 26°C and 80% or 95% relative humidity (RH) before storage in air at 12°C and 65% or 80% RH for 144 days. Fresh weight was assessed right after harvest along with carotene (milligram per 100 grams fresh weight), carbohydrates (milligrams per gram dry weight) and internal color (L, a, b). Percent weight loss and all quality components were assessed immediately after curing and every 48 days thereafter. Weight loss increased with days in storage and was substantially minimized by a humidified environment down to 6%. The 95% curing treatment reduced weight loss to levels below the upper threshold for consumer acceptance ( 100% during storage. A positive correlation was established between weight loss and beta-carotene and also between the a value and beta-carotene. Curing at 95% RH obviously reduced beta-carotene content to less than one-third of its corresponding amount in noncured fruit. Sucrose increased as glucose and fructose and starch decreased during storage in cured and noncured fruit. Starch was found to decrease by 26% after 144 days in storage. The lowest levels of starch were found early during storage in fruit cured at 95% RH, but the difference between treatments disappeared by the end of storage.

Postharvest Factors Affecting Quality of Butternut Squash during Storage