921 PB 464 EFFECTS OF STORAGE TEMPERATURE AND RELATIVE HUMIDITY ON THE QUALITY OF EIGHT SQUASH VARIETIES

Abstract

Eight winter squash varieties (Table Ace Acorn, Sweet Dumpling, Waltham Butternut, Honey Boat, Sugar Loaf, Spaghetti, Gold Keeper, and Kabocha) were placed in storage 3 weeks after harvested and were stored for 6, 12, or 16 weeks at 5, 10, or 15°C and 50, 60, or 70 percent relative humidity. Before storage Spaghetti squash had low dry weight and low sugars while Kabocha, Sugar Loaf, and Honey Boat had high dry weight and high sugars. Squash of all varieties suffered high spoilage when stored at 5°C. Water losses increased with temperature or with storage at 50 percent relative humidity. Considering both spoilage and water loss, marketable fruit was highest when squash was stored at 10°C or 15°C and 60 or 70 percent relative humidity. Squash sugars were maintained with storage at 5°C and 10%. Squash can be stored for several months at 10°C and 60 to 70 percent relative humidity with little fruit loss or loss of sugar.