Quality changes of yellow summer squash blossoms (Cucurbita pepo) during storage
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Tarih
2004Yazar
Villata, A M
Ergun, Muharrem
Berry, A D
Shaw, N L
Sargent, S A
Üst veri
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Male and female summer squash (Cucurbita pepo ‘Dixie’) blossoms were
stored in vented, polystyrene clamshells (3 blossoms per container) for two weeks at
2.5 and 5.0 "C ± 1.0 “C ( 36 and 41 °F). Blossom appearance was visually evaluated
every three days and rated as marketable or unmarketable. Acceptable appearance
was retained for 7 days at both 2.5 and 5.0 "C, however microbial rot, petal necrosis,
and collapsed tissue were evident by 14 days at both storage temperatures, at which
point the blossoms were considered unmarketable. Weight loss after 7 days in
storage averaged 2.3 % at both 2.5 °C and 5.0 °C and it increased to 5.1% and 7.3 %
after 14 days at these respective temperatures. In a separate test, average respiration
rate of female flowers varied according to the storage temperature. During 7 days
storage, the respiration rate of female flowers held at 5.0 °C was relatively constant,
ranging from 70 to 90 ml-kg'1 h'1, however those held at 10.0 °C (50 °F) decreased
from 190 to 130 ml-kg ' h '.
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