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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    atmospheric pressure
    fruits
    low pressure treatment
    zucchini
    Cucurbita pepo
    fruit quality
    relative humidity
    incidence
    stems

    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
    Pristijono, Penta ; Bowyer, Michael C. ; Scarlett, Christopher J. ; Vuong, Quan V. ; Stathopoulos, Costas E. ; Golding, John B. . / The application of low pressure storage to maintain the quality of zucchinis. In: New Zealand Journal of Crop and Horticultural Science. 2018 ; Vol. 46, No. 3. pp. 254-263.
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    title = "The application of low pressure storage to maintain the quality of zucchinis",
    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.",
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    Pristijono, P, Bowyer, MC, Scarlett, CJ, Vuong, QV, Stathopoulos, CE & Golding, JB 2018, 'The application of low pressure storage to maintain the quality of zucchinis', New Zealand Journal of Crop and Horticultural Science, vol. 46, no. 3, pp. 254-263. https://doi.org/10.1080/01140671.2017.1383277

    The application of low pressure storage to maintain the quality of zucchinis. / Pristijono, Penta; Bowyer, Michael C.; Scarlett, Christopher J. ; Vuong, Quan V. ; Stathopoulos, Costas E.; Golding, John B. .

    In: New Zealand Journal of Crop and Horticultural Science, Vol. 46, No. 3, 2018, p. 254-263.

    Research output: Contribution to journalArticle

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    AU - Pristijono, Penta

    AU - Bowyer, Michael C.

    AU - Scarlett, Christopher J.

    AU - Vuong, Quan V.

    AU - Stathopoulos, Costas E.

    AU - Golding, John B.

    PY - 2018

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    AB - 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.

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