Changes in Bioactive Compounds, Decay Rate, and Chilling Injury of Pumpkin Stored at Different Temperatures

Document Type : Original Research

Authors
A. Gulyuz
A. Dogan
B. Peker
M. Erkan
Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058, Antalya, Turkey.
10.22034/JAST.26.1.85
Abstract
The effects of storage temperature on bioactive compounds, decay, and chilling injury development of pumpkins during cold storage and shelf-life periods were examined. In the present study, fruits were stored at 3°C, 8°C, and ambient temperature (control) for 180 days and, after that, fruits were stored at 20°C for 7 days to determine shelf-life performance. The lowest weight loss was found in the fruit stored at 3°C during cold storage while the highest flesh firmness was found on the fruit stored at 8°C. Total soluble solids, L-ascorbic acid and glucose contents were found to be higher in the fruit stored at 3°C compared to other storage temperatures. The highest total carotenoid content and the lowest decay incidence were recorded by the fruit stored at 3 and 8°C. Fruit stored at 3°C showed better quality parameters as compared to other temperatures under study. Although 3°C was better to protect the biochemical composition of pumpkin fruits, decay rate increased at this temperature due to chilling injury. It is concluded that the storage temperature of 8 °C was optimum to maintain fruit quality and biochemical contents and to inhibit decay during long-term storage of pumpkins.

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Journal of Agricultural Science and Technology
Volume 26, Issue 1
January and February 2024
Pages 85-95