The application of low pressure storage to maintain the quality of zucchinis

Penta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Zucchini (Cucurbita pepo var. cylindrica) were stored at low pressure (4 kPa) at 10°C at 100% relative humidity for 11 days. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for three days. Zucchinis stored at low pressure exhibited a 50% reduction in stem-end browning compared with fruit stored at atmospheric pressure (101 kPa) at 10°C. The benefit of low pressure treatment was maintained after the additional three days storage at normal atmospheric pressure at 20°C. Indeed, low pressure treated fruit transferred to regular atmosphere 20°C for three days possessed a significantly lower incidence of postharvest rot compared to fruit stored at regular atmospheric pressure at 10°C. Zucchinis stored at low pressure showed higher levels of acceptability (28% and 36%, respectively) compared to fruit stored at regular atmospheres at 10°C for both assessment times.

Original languageEnglish
Pages (from-to)254-263
Number of pages10
JournalNew Zealand Journal of Crop and Horticultural Science
Volume46
Issue number3
DOIs
Publication statusPublished - Jul 3 2018
Externally publishedYes

Keywords

  • Postharvest
  • refrigeration
  • stem-browning
  • storage
  • vegetables

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Horticulture

Fingerprint

Dive into the research topics of 'The application of low pressure storage to maintain the quality of zucchinis'. Together they form a unique fingerprint.

Cite this