Effects of Storage Conditions on Qualities of Buttercup Squash (Kabocha)

밤호박의 저장 온도와 습도가 품질에 미치는 효과

  • Published : 2007.12.01


To establish the optimum conditions for storing buttercup squash, we examined the effectiveness of several storage methods and the quality of the squash under various storage conditions, including temperature (12 and $20^{\circ}C$) and relative humidity (20, 40, 60, and 80%). The spoiling rate of the squash was affected more by the storage temperature than the relative humidity, and the squash stored at $20^{\circ}C$ started to be deteriorated after 20 days of storage. At $20^{\circ}C$, soluble solid content gradually increased until 20 days of storage, and then it tended to decrease. The L-value had a tendency to increase with days of storage, and the a- and b-value also increased after 40 days. In addition, the color changes were great when the squash was stored at high temperature and high relative humidity. The total pectin content increased until 20 days at $20^{\circ}C$, and then it decreased, but less change was observed in the squash stored at $12^{\circ}C$. Overall, the results showed that storage at $20^{\circ}C$ after field curing resulted in excessive weight loss, color loss and poor eating quality, as well as a high level of decay (approximately 70%) after 40 days. However, the squash stored at $12^{\circ}C$ and 60% RH (relative humidity) showed less degreening and had a reduced level of decay, below 10%.


  1. Sharama BR, Singh D, Saimbhi NS, Bawa AS, Shukla FC. Varietal variation in the chemical composition of summer squash. Indian J. Agr. Sci. 49: 30-32 (1979)
  2. Hidaka T, Anno T, Nakatsu S. The composition and vitamin A value of the carotenoids of pumpkins of different colors. J. Food Biochem. 11: 59-67 (1987) https://doi.org/10.1111/j.1745-4514.1987.tb00112.x
  3. Arvayo-Ortiz RM, Garza OS, Yahia EM. Postharvest response of winter squash to hot water treatment. Hortic. Technol. 4: 253-255 (1994)
  4. Mencarelli F, Lipton WJ, Peterson SJ. Responses of zucchini squash to storage in low-$O_2$ atmospheres at chilling and nonchilling. J. Am. Hort. Sci. 108: 884-890 (1983)
  5. Manabe M. Naohara J. Properties of pectin in satsuma mandarin fruits (Citrus unshiu Marc.). Nippon Shokuhin Kogyo Gakk. 33: 602-607 (1986) https://doi.org/10.3136/nskkk1962.33.8_602
  6. Mosquera IM, Guerrero LG. Disappearance of chlorophylls and carotenoids during the ripening of the olive. J. Sci. Food. Agr. 69: 1-6 (1995) https://doi.org/10.1002/jsfa.2740690102
  7. Kim MS, Cho SS, Kim KC, Kim SK. Development of cultivating technique and storage method of sweet-pumpkin for export. Experimental research report of Gyeongggi-do Northern Agricultural Research and Extension Service. pp. 114-131 (2000)
  8. Isenberg FMN. Controlled atmosphere storage of vegetable. Hort. Rev. 1: 337-394 (1979)
  9. Moon KD, Shin SR. Changes in the wall components and cell structure of tomato fruits during maturation. J. Korean Soc. Food Sci. Nutr. 25: 274-278 (1996)
  10. Sharrock KR, Parkes SL. Physiological changes during development and storage of fruit of buttercup squash in relation to their susceptibility to rot. New Zeal. J. Crop Hort. Sci. 18: 185-196 (1990) https://doi.org/10.1080/01140671.1990.10428094
  11. Platenius H, Jamison HC, Thompson HC. Studies on cold storage of vegetables. N.Y. Cornell Agr. Exp. Sta. Bull. 602: 25 (1934)
  12. Pedrosa JF, Casali VWD, Cheng SS, Chitarra MIF, Carvalho VD. Changes in composition of squashes and pumpkin during storage. Res. Agr. Braz. 18: 29-32 (1983)
  13. Cha HS, Chung MS. Changes in pectic substances of maturegreen mune (Prunus mune Sieb. et Zucc) fruit as influenced by thickness of packaging film during storage. J. Korean Soc. Food Sci. Nutr. 31: 621-628 (2002) https://doi.org/10.3746/jkfn.2002.31.4.621
  14. Burger M, Hein LJ, Teply PH, Krieger CH. Vitamin, mineral, and approximate composition of frozen fruits, juices, and vegetables. J. Agr. Food Chem. 4: 418-425 (1956) https://doi.org/10.1021/jf00127a010
  15. McComb EA, McCready RM. Colorimetric determination of pectic substances. Anal. Chem. 24: 1630-1636 (1952) https://doi.org/10.1021/ac60070a036
  16. Manseka VD. Weight loss and other physiological aspects of butternut squash: The effect of pre-storage and storage conditions, and price variation of winter squash at northeast wholesale market. PhD thesis. Cornell Univ. Ithaca, NY, USA (1997)
  17. Rutherford PP. Some biochemical changes in vegetables during storage. An. Appl. Biol. 98: 538-544 (1981) https://doi.org/10.1111/j.1744-7348.1981.tb00787.x
  18. Heo SJ, Kim JH, Moon KD. The comparison of food constitutes in pumpkin and sweet-pumpkin. Korean J. Diet. Culture 13: 91- 96 (1998)
  19. Mencarelli F. Effect of high $CO_2$ atmospheres on stored zucchini squash. J. Am. Hort. Sci. 112: 985-988 (1987)
  20. Kaneko K, Sato C, Watanabe T, Maeda Y. Changes of cation contents and solubilities of pectic substances during bring of various vegetables. Nippon Shokuhin Kogyo Gakk. 33: 379-384 (1984)
  21. Lee CY, Smith NL, Robinson RW. Carotenoids and vitamin A value of fresh and canned winter squashes. Nutr. Rep. Int. 29: 129-133 (1984)
  22. Assawah MW, Al-Zarari AJ. Identification and study of fungi causing diseases and post-harvest rots of squash in Ninevahprovince, Iraq. Iraqui J. Agr. Sci. 'Zanco'. 2: 67-74 (1984)