Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
권호 표지

NaOCl Application and Curing in Winter Squash, 'Bochang' for Longer Storability

Lee, Jae-Wook;Yoon, Kyung-Seok;Gibe, Alexander Joel G.

  • Published : 20080000
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Abstract

Winter Squash (Cucurbita maxima D. cv. Bochang) procured from Hampyeong, Korea was pre-treated with NaOCl at 200 mg･L-1 prior to curing. Cured squash fruits were immediately stored at 12℃. Stored squash fruits were monitored monthly for changes in quality that include color, firmness and soluble solid content. Other factors affecting quality such as weight loss and mold infection were likewise monitored. The study investigated the effects of NaOCl treatment and length of curing on the quality and longer storability of winter squash ‘Bochang’. Curing increased level of soluble solids content (SSC). ‘Bochang’ cured for ten days had the highest potential of increase in SSC at three months of storage. Increasing the number of days of curing for another 5 days sped up maturity and increase in SSC. However, increased SSC made the winter squash susceptible to fungal attack. Chlorination alone or in combination with curing is compatible in delaying rind yellowing. Firmness of the mesocarp was not affected by NaOCl application but curing re-increased firmness on the third month with consequent increase in SSC. Treatment with NaOCl completely controlled mold infection in ten-day cured ‘Bochang’ for three months resulting in a lower weight loss. Suppression of fungal infection in the succeeding months of storage led to reduced weight loss until 5 months. In another experiment, treatment with NaOCl immediately after harvest in combination with curing controlled fungal infection in contaminated ‘Bochang’ for at least two months was carried out. Subsequent delays in treatment warrant growth of both field and storage fungi within a month of storage. A 12-day delay in treatment renders NaOCl ineffective for long-term storage.

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