PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)

Antonia Mirian Nogueira De Moura Guerra,Aline Carla De Medeiros,Régila Santos Evangelista,Maria Gabriela Magalhães Silva,Deyse Silva Dos Santos,Igor Gondin Da Silva,Patrício Borges Maracaja,Adryele Gomes Maia

doi:10.33448/rsd-v9i8.5530

Abstract

We evaluated the influence of storage conditions on the postharvest life of Italian zucchini fruits. Zucchinis with and without PVC coating film were evaluated at storage temperatures of 10 and 25 ºC. Evaluations were carried out at 0, 5, 10, 15 and 20 consecutive days. Zucchinis packed with PVC film at 10 ° C showed the lowest losses of fresh mass (0.84%), being the most efficient condition in reducing mass loss and maintaining the good aspects of the fruits. The treatments using 10ºC resulted in less loss of fruit firmness, regardless of packaging. Packaging with PVC at 25 ºC presented the lowest solids content at 20 days and increments up to 15 days of tritatable total acidity, with a subsequent decline at 20 days. Tritatable acidity increased until the end of the storage period in fruits without packaging. We found a variable pH in fruits without packing and a pH reduction in fruits with PCV packing regardless of temperature. Fruits stored at 10ºC with or without packing showed smaller biomass loss. Storing Italian zucchini fruits at low temperature or coated with PVC at low temperature decrease the activity of the enzymes of solubilization of the wall components, maintaining the turgor of the tissues and extending their useful life.

Highlights

Italian zucchini (Cucurbita pepo), known as clump, trunk, or tree zucchini in Brazil, belongs to the Cucurbitaceae family with an erect growth habit, short stem, and typical clump shape
It is possible to extend the period of storage, as the fruits are in perfect condition for consumption
These results show the effectiveness of the use of packaging in the post-harvest conservation of Italian zucchini fruits since packaging protect the fruit against abrasion, cuts and water loss

Summary

Introduction

Italian zucchini (Cucurbita pepo), known as clump, trunk, or tree zucchini in Brazil, belongs to the Cucurbitaceae family with an erect growth habit, short stem, and typical clump shape. Italian zucchini is well accepted by consumers, among immature harvested pumpkins, because they are harvested 45-60 days after sowing, presenting between 15 to 25 cm in length and 4 to 6 cm in diameter, the pulp is tender, and seeds are in formation, making them prone to injuries and skinning. They are packed mainly in “K” boxes with a net weight of around 24 kg (Filgueira, 2013). Bulk storage and at ambient conditions contribute to severe injuries to the fruit due to compression and cutting, given the poor arrangement and heaping in the boxes

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