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http://dx.doi.org/10.11002/kjfp.2014.21.1.17

Quality changes of fresh-cut winter squash treated with different postharvest ripening periods and packaging methods  

Kim, Ji-Gang (Postharvest Research Team, National Institute of Horticultural and Herbal Science)
Choi, Ji-Woen (Postharvest Research Team, National Institute of Horticultural and Herbal Science)
Cho, Mi-Ae (Postharvest Research Team, National Institute of Horticultural and Herbal Science)
Publication Information
Food Science and Preservation / v.21, no.1, 2014 , pp. 17-24 More about this Journal
Abstract
This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.
Keywords
fresh-cut; packaging; quality; ripening period; winter squash;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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