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KMID : 0380620160480020142
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 2 p.142 ~ p.146
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Effect of Ripening Conditions on Quality of Winter Squash ‘Bochang’
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Park Do-Su
Tilahun Shimeles
Hyun Jae-Young
Kwon Hye-Soon
Jeong Cheon-Soon
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Abstract
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Ripening conditions of the winter squash ‘Bochang’ were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter ‘b’ value of the skin was 2.42. At 25 and 30°C, the Hunter ‘b’ values were recorded at approximately 6.91 and 7.56, respectively. At 35°C, the Hunter ‘b’ value was increased to about 7.79 on day 9. Furthermore, at 35°C, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of 25°C for 18-21 days and at 30°C for 12-15 days are suitable for the optimum ripening of winter squash.
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KEYWORD
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carotenoid, ripening, starch, sucrose, temperature
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