Maturity at harvest and postharvest of summer squash (Cucurbita maxima var. Zapallito)

MASSOLO J.F; ZARAUZA JM; HASPERHUÉ JH; RODONI M.L; VICENTE A.R

PESQUISA AGROPECUáRIA BRASILEIRA

EMPRESA BRASIL PESQ AGROPEC

Lugar: Brasilia; Año: 2019

0100-204X

Zapallito summer squashes are widely produced in South America. Despite its popularity, the information about its quality and storage performance is scarce. Herein, we evaluated the influence of harvest maturity on the omposition, quality and postharvest life of zapallito. Fruit was harvested at three developmental stages, Small or ?baby? (S), Medium (M) and Large (L) (diameter 25-35, 65-75 and 85-95 mm respectively), stored at 0 and 5 °C for 26 days, and subsequently transferred at 20 °C for 2 days. We determined respiration, firmness, color, chlorophylls, carotenoids, sugars, acidity, phenolics, antioxidants, decay, weight loss and chilling injury (CI). Light-colored S squashes were more prone to dehydration and decay. Delaying harvest markedly reduced fruit acidity, but 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 sensitive to CI. No differences in CI development were observed after reaching the intermediate stage. Quality of S, M and L remained acceptable for 12, 19 and 26 days at 5 ºC plus 2 days at 20 ºC respectively.