Claim · model-written summary
Total sugar content increased during storage.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Total sugar content increased during storage”
Title
Effect of Storage at Chilling Temperatures on the Quality of Squash Fruit (Cucurbita maxima Duch.)
Yoto SAMESHIMA; Katsuyoshi MITSUDOME; Taizou TOKUNAGA; et al. food preservation science 2015. doi:10.5891/jafps.41.59
Other claims from this paper (7)
- Observation Pitting in squash fruit was identified as chilling injury.
- Intervention effect No pitting was seen after storage at 10℃ for 91 days.
- Association Squash fruit starch content decreased as storage temperature increased.
- Association Squash fruit firmness decreased as storage temperature increased.
- Intervention effect Total sugar content at 5℃ exceeded that at 10℃ and 15℃.
- Recommendation The authors suggest 5℃ storage for 30 days may increase sweetness while avoiding chilling injury.
- Recommendation The authors propose 10℃ for 64 days as optimal squash fruit storage.