Changes in chemical composition during storage of squashes and pumpkins

Authors

  • Josué Fernandes Pedrosa
  • Vicente Wagner Dias Casali
  • Simon Suhwen Cheng
  • Maria Isabel Fernandes Chitarra
  • Vânia Déa de Carvalho

DOI:

https://doi.org/10.1590/S1678-3921.pab1983.v18.15136

Keywords:

'Tetsukabuto', postharvest, Curcubita maxima, Curcubita moschata

Abstract

Changes in chemical composition were determined during storage of squashes (Curcubita maxima, Duch.) and pumpkins (Curcubita moschata, Duch.) for 70 days. The hybrid 'Tetsukabuto' was used as standard. During the storage period, total soluble solids and beta-carotene increased whereas starch content decreased; reducing sugars and non-reducing sugars increased up to 35 days and then decreased; total sugars and ratio total sugars/starch increased up to 56 days and then decreased at day 70. The hibrid 'ESAL 7511 x ESAL 7523' gave similar chemical composition to 'Tetsukabuto.

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How to Cite

Pedrosa, J. F., Casali, V. W. D., Cheng, S. S., Chitarra, M. I. F., & Carvalho, V. D. de. (2014). Changes in chemical composition during storage of squashes and pumpkins. Pesquisa Agropecuaria Brasileira, 18(1), 29–32. https://doi.org/10.1590/S1678-3921.pab1983.v18.15136

Issue

v.18, n.1, jan. 1983

Section

STORAGE