Maturity at harvest and postharvest quality of summer squash

MASSOLO JF; ZARAUZA JM; HASPERUÉ HJ; RODONI LM; VICENTE AR

PESQUISA AGROPECUáRIA BRASILEIRA

EMPRESA BRASIL PESQ AGROPEC

Lugar: Brasilia; Año: 2019

0100-204X

The objective of this work was to evaluate the influence of harvestat maturity on the composition, quality, and postharvest life of zapallitosquash (Cucurbita maxima var. zapallito). Fruit were harvested at threedevelopmental stages ? small, medium, and large, with 30, 70, and 90±10-mmdiameter, respectively ? and were stored at 0 and 5°C for 26 days and, then,at 20°C for 2 days. The following parameters were determined: respiration,firmness, color, chlorophyll content, carotenoids, sugars, acidity, phenoliccompounds, antioxidants, decay, mass loss, and chilling injury (CI). Smalllight-colored squashes were more prone to dehydration and decay. Delayingharvest markedly reduced fruit carotenoid contents, acidity, and respirationrate; however, it did not affect firmness nor sugar content. Chlorophyll showedan increasing trend during fruit development. Small squashes had 100%higher levels of phenolic compounds and antioxidants than medium and largefruit, but were more sensitive to CI. No differences for CI susceptibility wereobserved between medium and large fruit. The quality of small, medium, andlarge squashes remained acceptable for 12, 19, and 26 days at 5ºC, respectively, plus 2 days at 20ºC.