The application of low pressure storage to maintain the quality of zucchinis

Penta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding

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    Abstract

    Zucchini (Cucurbita pepo var. cylindrica) were stored at low pressure (4 kPa) at 10°C at 100% relative humidity for 11 days. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for three days. Zucchinis stored at low pressure exhibited a 50% reduction in stem-end browning compared with fruit stored at atmospheric pressure (101 kPa) at 10°C. The benefit of low pressure treatment was maintained after the additional three days storage at normal atmospheric pressure at 20°C. Indeed, low pressure treated fruit transferred to regular atmosphere 20°C for three days possessed a significantly lower incidence of postharvest rot compared to fruit stored at regular atmospheric pressure at 10°C. Zucchinis stored at low pressure showed higher levels of acceptability (28% and 36%, respectively) compared to fruit stored at regular atmospheres at 10°C for both assessment times.
    Original languageEnglish
    Pages (from-to)254-263
    Number of pages10
    JournalNew Zealand Journal of Crop and Horticultural Science
    Volume46
    Issue number3
    Early online date11 Oct 2017
    DOIs
    Publication statusPublished - 2018

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  • Cite this

    Pristijono, P., Bowyer, M. C., Scarlett, C. J., Vuong, Q. V., Stathopoulos, C. E., & Golding, J. B. (2018). The application of low pressure storage to maintain the quality of zucchinis. New Zealand Journal of Crop and Horticultural Science, 46(3), 254-263. https://doi.org/10.1080/01140671.2017.1383277