ISHS Acta Horticulturae 659: VII International Symposium on Protected Cultivation in Mild Winter Climates: Production, Pest Management and Global Competition
QUALITY CHANGES OF YELLOW SUMMER SQUASH BLOSSOMS (CUCURBITA PEPO) DURING STORAGE |
| Authors: | A.M. Villalta, M. Ergun, A.D. Berry, N. Shaw, S.A. Sargent |
| Keywords: | Edible flowers, respiration, shelf life, postharvest |
| Abstract:
Male and female summer squash (Cucurbita pepo ‘Dixie’) blossoms were stored in vented, polystyrene clamshells (3 blossoms per container) for two weeks at 2.5 and 5.0 °C ±1.0 °C ( 36 and 41 °F). Blossom appearance was visually evaluated every three days and rated as marketable or unmarketable. Acceptable appearance was retained for 7 days at both 2.5 and 5.0 °C, however microbial rot, petal necrosis, and collapsed tissue were evident by 14 days at both storage temperatures, at which point the blossoms were considered unmarketable. Weight loss after 7 days in storage averaged 2.3 % at both 2.5 °C and 5.0 °C and it increased to 5.1% and 7.3 % after 14 days at these respective temperatures. In a separate test, average respiration rate of female flowers varied according to the storage temperature. During 7 days storage, the respiration rate of female flowers held at 5.0 °C was relatively constant, ranging from 70 to 90 ml-kg-1 h-1, however those held at 10.0 °C (50 °F) decreased from 190 to 130 ml-kg-1 h-1. | |
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