Abstract
The severity of chilling injury in zucchini squash stored at 5C than transferred to 20C was reduced with the prestorage treatment of 42C hot water for 30 min. The chilling injury was further reduced when squash were preconditioned at 15C for 2 days after hot water treatment but before the 5C storage. Squash stored at 15C did not develop any symptoms of chilling injury. However, weight loss was most severe in squash stored at 15C. Squash kept at 5C had the least weight loss during the 2-week storage. Weight losses were comparable in squash treated or not treated with hot water. Analysis of polyamines in squash preconditioned with high and low temperatures is in progress. The effect of hot water treatment on the changes of putrescine, spermidine, and spermine and its implication in reducing chilling injury will be discussed.
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