Abstract
Abstract: The objective of this work was to evaluate the influence of harvest at maturity on the composition, quality, and postharvest life of zapallito squash (Cucurbita maxima var. zapallito). Fruit were harvested at three developmental stages - small, medium, and large, with 30, 70, and 90±10-mm diameter, respectively - and were stored at 0 and 5°C for 26 days and, then, at 20°C for 2 days. The following parameters were determined: respiration, firmness, color, chlorophyll content, carotenoids, sugars, acidity, phenolic compounds, antioxidants, decay, mass loss, and chilling injury (CI). Small light-colored squashes were more prone to dehydration and decay. Delaying harvest markedly reduced fruit carotenoid contents, acidity, and respiration rate; however, it did not affect firmness nor sugar content. Chlorophyll showed an increasing trend during fruit development. Small squashes had 100% higher levels of phenolic compounds and antioxidants than medium and large fruit, but were more sensitive to CI. No differences for CI susceptibility were observed between medium and large fruit. The quality of small, medium, and large squashes remained acceptable for 12, 19, and 26 days at 5ºC, respectively, plus 2 days at 20ºC.
Highlights
The Cucurbitaceae family comprises several commercially important species, including climacteric edible fruits, such as melons and watermelons, and nonclimacteric fruits like cucumbers and the highly diverse squash group (Rajasree et al, 2016)
Maturity at harvest and storage temperature are key determinants of the responses to the postharvest environment (Ahmad & Siddiqui, 2015). The influence of these factors has been extensively studied in most major cucurbit species, but data remain incomplete for several types of summer squashes
Besides the rise in respiration, no visual chilling injury symptoms were detected in small fruit throughout the storage period at 5oC
Summary
The Cucurbitaceae family comprises several commercially important species, including climacteric edible fruits, such as melons and watermelons, and nonclimacteric fruits like cucumbers and the highly diverse squash group (Rajasree et al, 2016). Summer squashes are soft rind fruit, with a short production cycle (45–60 days from planting to harvest), commonly produced during the warm season, in subtropical regions (Suslow & Cantwell, 2014). They include several types such as zucchini, yellow straightneck, crookneck, scallop, and zapallito squashes among others. Zapallito) summer squashes are characterized by a round to ellipsoidal shape, and a soft and green rind, which – in some cases – may have dark radial stripes They are cultivated in subtropical and warm areas of South America, where their production may be comparable to that of major vegetables, such as tomato, and can be harvested in an immature stage. It is important to increase the understanding regarding the developmental changes and storage performance of this summer squash type
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