Abstract
We studied the effects of chilling temperatures on the occurrence of injury and content composition of squash fruit to determine the optimum storage temperature and shelf life. Pitting of the squash fruit was confirmed to be a chilling injury. Pitting was not observed when stored at 10℃ for 91 days. Starch content and firmness of the squash fruit decreased as a result of an increase in storage temperature. Total sugar content increased during storage. In particular, when stored at 5℃, the total sugar content of squash fruit was higher than that at 10℃ and 15℃. It has been suggested that the sweetness can be possibly increased within a short period (while avoiding chilling injury) by storage at 5℃ for 30 days. Considering the chilling injury and variation in content composition during long-term storage, it has been proposed that the optimum storage temperature of squash fruit is 10℃ for 64 days.
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Claims 8
Claim · model-written summary
Pitting in squash fruit was identified as chilling injury.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Pitting of the squash fruit was confirmed to be a chilling injury”
Claim · model-written summary
No pitting was seen after storage at 10℃ for 91 days.
Not reportedComparatorDirection
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Pitting was not observed when stored at 10℃ for 91 days”
Claim · model-written summary
Squash fruit starch content decreased as storage temperature increased.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Starch content and firmness of the squash fruit decreased as a result of an increase in storage temperature”
Claim · model-written summary
Squash fruit firmness decreased as storage temperature increased.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Starch content and firmness of the squash fruit decreased as a result of an increase in storage temperature”
Claim · model-written summary
Total sugar content increased during storage.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“Total sugar content increased during storage”
Claim · model-written summary
Total sugar content at 5℃ exceeded that at 10℃ and 15℃.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“when stored at 5℃, the total sugar content of squash fruit was higher than that at 10℃ and 15℃”
Claim · model-written summary
The authors suggest 5℃ storage for 30 days may increase sweetness while avoiding chilling injury.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“sweetness can be possibly increased within a short period (while avoiding chilling injury) by storage at 5℃ for 30 days”
Claim · model-written summary
The authors propose 10℃ for 64 days as optimal squash fruit storage.
Verbatim
t0“Squash Fruit (Cucurbita maxima Duch.)”
e0“optimum storage temperature of squash fruit is 10℃ for 64 days”
The same questions in other papers
storage · quality: sugar starch · Cucurbita (pumpkins)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.