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Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne)  

Lee, Yun-Rae (Department of Food Science and Technology, Kyungpook National University)
Kim, Sang-Tae (Department of Food Science and Technology, Kyungpook National University)
Choe, Mal-Gum (Department of Food Science and Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 191-196 More about this Journal
Abstract
We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at $10^{\circ}C$ for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation. $CO_2$concentration increased during storage, whereas $O_2$ concentration rapidly decreased and then stabilized after 3 days. $C_2H_4$ was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.
Keywords
processing; pumpkin; quality; ethylene; storage;
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Times Cited By KSCI : 4  (Citation Analysis)
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