The Potential Use of Hot Water Rinsing and Brushing Technology to Extend Storability and Shelf Life of Sweet Acorn Squash (Cucurbita pepo L.)

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.

Keywords

• quality
• postharvest
• prolonged storage
• shelf-life