- Title
- The application of low pressure storage to maintain the quality of zucchinis
- Creator
- Pristijono, Penta; Bowyer, Michael C.; Scarlett, Christopher J.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, John B.
- Relation
- New Zealand Journal of Crop and Horticultural Science Vol. 46, Issue 3, p. 254-263
- Publisher Link
- http://dx.doi.org/10.1080/01140671.2017.1383277
- Publisher
- Taylor & Francis
- Resource Type
- journal article
- Date
- 2018
- Description
- Zucchini (Cucurbita pepo var. cylindrica) were stored at low pressure (4 kPa) at 10°C at 100% relative humidity (RH) 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.
- Subject
- postharvest; storage; refrigeration; vegetables; stem-browning
- Identifier
- http://hdl.handle.net/1959.13/1392550
- Identifier
- uon:33421
- Identifier
- ISSN:0114-0671
- Rights
- This is an Accepted Manuscript of an article published by Taylor and Francis in the New Zealand Journal of Crop and Horticultural Science on 11 October 2017, available online: https://www.tandfonline.com/doi/full/10.1080/01140671.2017.1383277.
- Language
- eng
- Full Text
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