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Response of squash to ethylene and chilling
Author(s) -
OLORUNDA A. O.,
LOONEY N. E.
Publication year - 1977
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1977.tb01911.x
Subject(s) - squash , cucurbita pepo , acorn , biology , flavour , dry matter , ethylene , horticulture , botany , food science , biochemistry , catalysis
SUMMARY Freshly harvested but already cured Acorn squash (Cucurbita pepo cv. Acorn) were stored for 4 wk in storage environments of 20, 15, 10 , 5 and o o C, with or without 5 μl 1‐1 ‐1 ethylene. Ethylene had no significant effect on overall acceptability, weight loss, dry matter, and ion leakage, but did enhance respiration at 15 and 20 o C. Temperature had a significant effect on weight loss, dry matter and overall acceptability. Squash stored at 15 and 20 o C had better flavour and texture than those stored at 0–10 o C, when cooked. Quality attributes such as flavour and texture may be more useful than physiological parameters in detecting insipient chilling injury in squash.