Maturity at harvest affects quality and postharvest behavior of summer squash [Cucurbita maxima var. Zapallito]"

MASSOLO JF ZARAUZA JM, HASPERUE J, RODONI LM, VICENTE AR.

PESQUISA AGROPECUáRIA BRASILEIRA

EMPRESA BRASIL PESQ AGROPEC

Lugar: Brasilia; Año: 2018

0100-204X

Zapallito summer squashes are widely produced in subtropical and warm areas of South America. This short cycle Cucurbit yields green and soft-rind fruits which are harvested at immature stages. Despite of its popularity, the available information about zapallito quality and storage performance is negligible. Herein, we evaluated the influence of harvest maturity on the composition, quality and chilling susceptibility and postharvest life of zapallito. Fruit was harvested at three different stages, Small (S), Medium (M) and Large (L) (equatorial diameters 25-35, 65-75 and 85-95 mm respectively), stored at 0 and 5°C for 0, 12, 19 and 26 days, and subsequently transferred at 20°C for 2 days. During this period, we determined fruit respiration, firmness, color, chlorophylls, carotenoids, sugars, acidity, phenolics, antioxidants, decay, weight loss and chilling injury (CI) incidence and severity. Light colored S squashes, were more prone to dehydration and decay. Delaying harvest time markedly reduced fruit acidity, but in contrast did not affect firmness or sugar content. Baby squashes showed 100% higher levels of phenolics and antioxidants than M and L fruit but were more sencitive to CI when stored at 0ºC. No visible differences in CI development was observed after reaching the intermediate stage. However, the lower increase if RR of L fruit stored at 0ºC suggests that they are slightly less susceptible. Quality of S, M and L remained acceptable for 12, 19 and 26 days at 5ºC plus 2 days at 20ºC respectively.