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Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions

가을작형 억제재배 미니단호박의 저장조건별 품질 변화

  • Oh, Bong-Yun (Jeollanamdo Agricultural Research and Extension Services) ;
  • Jo, Gyeong-Suk (Jeollanamdo Agricultural Research and Extension Services) ;
  • Lee, You-Seok (Jeollanamdo Agricultural Research and Extension Services) ;
  • Kang, Jeong-Hwa (Jeollanamdo Agricultural Research and Extension Services) ;
  • Jang, Mi-Hyang (Jeollanamdo Agricultural Research and Extension Services) ;
  • Hwangbo, In-Sik (Haenam Agricultural Technology Center)
  • Received : 2015.09.21
  • Accepted : 2015.11.13
  • Published : 2015.12.30

Abstract

We stored sweet pumpkins at $8^{\circ}C$, $12^{\circ}C$, $12^{\circ}C$ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the $12^{\circ}C$ group it decreased to 20~60%. Conversely, spoiling was completely absent in the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the $8^{\circ}C$ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the $12^{\circ}C$ and $12^{\circ}C$ plasma curing groups, with best results were found in the latest. Both the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups maintained their dark green surface colors, while both the $12^{\circ}C$ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the $8^{\circ}C$ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the $8^{\circ}C$ storage pumpkin. The overall acceptability from sensory evaluation was higher in the $12^{\circ}C$ plasma curing group, when compared to those of the $8^{\circ}C$, $12^{\circ}C$ and control groups storage conditions.

Acknowledgement

Supported by : 농촌진흥청

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