Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10...

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Autores principales:	Anh Huynh, Ha Nguyen
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	fresh–cut postharvest quality winter squash Agriculture S
Acceso en línea:	https://doaj.org/article/1a410343ddb3456aa26c12dc8ead16b1
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spelling	oai:doaj.org-article:1a410343ddb3456aa26c12dc8ead16b12021-11-06T04:22:21ZEffects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan2588-48832588-616910.22077/jhpr.2020.3318.1140https://doaj.org/article/1a410343ddb3456aa26c12dc8ead16b12021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1518_89248e6406799b9c0c3686668989a449.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10 °C or T10, 15°C or T15 and 25°C or T25). Findings: At refrigeration temperature (below 10 °C), fresh-cut pumpkin could maintain its overall visual quality until the end of storage duration (15 days). The difference in firmness and total carotenoid content between T5 and T10 suggested chilling injury occurrence when pumpkin was stored under 10°C. Besides, other nutritional parameters of these two treatments such as weight loss, total soluble solid content, total phenolic compounds and antioxidant capacity did not significantly differ from each other. Regardless of their nutritional composition, T15 and T25 became disqualified for consumption on day 3 and day 6, respectively due to dramatic shrinkage and microbial development. Limitations: Storage duration should be extended until all treatments reach unacceptable quality.The activity of cell wall degrading enzymes and antioxidant enzymes during storage should be investigated to support this study’s findings. Originality/Value: The preservation of fresh-cut pumpkin can be elevated to 10 °C to avoid chilling damage without altering much of their nutritional value.Anh HuynhHa NguyenUniversity of Birjandarticlefresh–cutpostharvest qualitywinter squashAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fresh–cut postharvest quality winter squash Agriculture S
spellingShingle	fresh–cut postharvest quality winter squash Agriculture S Anh Huynh Ha Nguyen Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
description	Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10 °C or T10, 15°C or T15 and 25°C or T25). Findings: At refrigeration temperature (below 10 °C), fresh-cut pumpkin could maintain its overall visual quality until the end of storage duration (15 days). The difference in firmness and total carotenoid content between T5 and T10 suggested chilling injury occurrence when pumpkin was stored under 10°C. Besides, other nutritional parameters of these two treatments such as weight loss, total soluble solid content, total phenolic compounds and antioxidant capacity did not significantly differ from each other. Regardless of their nutritional composition, T15 and T25 became disqualified for consumption on day 3 and day 6, respectively due to dramatic shrinkage and microbial development. Limitations: Storage duration should be extended until all treatments reach unacceptable quality.The activity of cell wall degrading enzymes and antioxidant enzymes during storage should be investigated to support this study’s findings. Originality/Value: The preservation of fresh-cut pumpkin can be elevated to 10 °C to avoid chilling damage without altering much of their nutritional value.
format	article
author	Anh Huynh Ha Nguyen
author_facet	Anh Huynh Ha Nguyen
author_sort	Anh Huynh
title	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
title_short	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
title_full	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
title_fullStr	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
title_full_unstemmed	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
title_sort	effects of storage temperature on the quality of minimally processed pumpkin (cucurbita moschata duch) treated with ethanol and chitosan
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/1a410343ddb3456aa26c12dc8ead16b1
work_keys_str_mv	AT anhhuynh effectsofstoragetemperatureonthequalityofminimallyprocessedpumpkincucurbitamoschataduchtreatedwithethanolandchitosan AT hanguyen effectsofstoragetemperatureonthequalityofminimallyprocessedpumpkincucurbitamoschataduchtreatedwithethanolandchitosan
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Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

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