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Effect of Ripening Conditions on Quality of Winter Squash `Bochang`
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 Title & Authors
Effect of Ripening Conditions on Quality of Winter Squash `Bochang`
Park, Do-Su; Tilahun, Shimeles; Hyun, Jae-Young; Kwon, Hye-Soon; Jeong, Cheon-Soon;
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 Abstract
Ripening conditions of the winter squash `Bochang` were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter `b` value of the skin was 2.42. At 25 and , the Hunter `b` values were recorded at approximately 6.91 and 7.56, respectively. At , the Hunter `b` value was increased to about 7.79 on day 9. Furthermore, at , the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of for 18-21 days and at for 12-15 days are suitable for the optimum ripening of winter squash.
 Keywords
carotenoid;ripening;starch;sucrose;temperature;
 Language
Korean
 Cited by
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