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פותח על ידי קלירמאש פתרונות בע"מ -
The Potential Use of Hot Water Rinsing and Brushing Technology to Extend Storability and Shelf Life of Sweet Acorn Squash (Cucurbita pepo L.)
Year:
2018
Source of publication :
Horticulturae (journal)
Authors :
אלקלעי-טוביה, שרון
;
.
זערור, מרב
;
.
פליק, אלעזר
;
.
צ'לופוביץ, דניאל
;
.
Volume :
4 (3)
Co-Authors:
Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Acorn squash fruits (Cucurbita pepo L.) are very sweet and are an excellent source of nutrients and vitamins. Very little information is available about their optimal storage temperature or how to extend their shelf life. The present goal was to elucidate the best storage temperature of this fruit, and to evaluate hot water rinsing and brushing (HWRB) technology to maintain fruit quality for several months. The optimal storage temperature was found to be 15 °C. However, treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months, as indicated by higher fruit firmness, lower decay incidence, and improved retention of green skin color.

Note:
Related Files :
Cucurbita pepo
food quality
food storage
hot water brushing
postharvest treatment
shelf life
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.3390/horticulturae4030019
Article number:
19
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38267
Last updated date:
02/03/2022 17:27
Creation date:
05/12/2018 11:10
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Scientific Publication
The Potential Use of Hot Water Rinsing and Brushing Technology to Extend Storability and Shelf Life of Sweet Acorn Squash (Cucurbita pepo L.)
4 (3)
The Potential Use of Hot Water Rinsing and Brushing Technology to Extend Storability and Shelf Life of Sweet Acorn Squash (Cucurbita pepo L.)

Acorn squash fruits (Cucurbita pepo L.) are very sweet and are an excellent source of nutrients and vitamins. Very little information is available about their optimal storage temperature or how to extend their shelf life. The present goal was to elucidate the best storage temperature of this fruit, and to evaluate hot water rinsing and brushing (HWRB) technology to maintain fruit quality for several months. The optimal storage temperature was found to be 15 °C. However, treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months, as indicated by higher fruit firmness, lower decay incidence, and improved retention of green skin color.

Scientific Publication
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