Postharvest quality of zucchini (Cucurbita pepo L.) following high humidity hot air disinfestation treatments and cool storage

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Abstract Zucchini ( Cucurbita pepo L.) were disinfested by a high humidity hot air treatment (HT) to a fruit core temperature of 45 °C for 30 min, and then stored at 7–8 °C. Skin yellowing (indicated by percentage yellowing and hue angle) generally increased with storage time, and was exacerbated by HT. While zucchini quality can be maintained for up to 11 days following HT, it appears that chilling injury prior to such treatment reduces the ability of the fruit to withstand this method of disinfestation.