Changes in physico-chemical properties during fruit development of Japanese pumpkin (Cucurbita maxima)

被引：0
作者：
Muenmanee, N. [1 ,2 ]
Joomwong, A. [4 ]
Natwichai, J. [5 ]
Boonyakiat, D. [1 ,2 ,3 ]
机构：
[1] Chiang Mai Univ, Postharvest Technol Res Ctr, Fac Agr, Chiang Mai, Thailand
[2] Commiss Higher Educ, Postharvest Technol Innovat Ctr, Bangkok 10400, Thailand
[3] Chiang Mai Univ, Dept Plant Sci & Nat Resource, Fac Agr, Chiang Mai 50200, Thailand
[4] Maejo Univ, Div Biotechnol, Fac Sci, Chiang Mai 50290, Thailand
[5] Chiang Mai Univ, Dept Comp Engn, Fac Engn, Chiang Mai 50200, Thailand
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2016年 / 23卷 / 05期
关键词：
Japanese pumpkin; Fruit development; Physico-chemical properties; BUTTERCUP SQUASH; WINTER SQUASH; QUALITY; STORAGE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in physico-chemical properties such as specific gravity (SG), color development, fruit firmness, moisture content (MC), dry matter (DM), total carotenoids, total chlorophyll, crude fiber, starch content, sugar content and total soluble solids in Japanese pumpkin fruit 'Cucurbita maxima' were investigated during fruit development. The results revealed that the fruits gradually accumulated dry matter, total soluble solids, total sugars, total carotenoids, total chlorophylls, starch content and crude fiber along fruit development. The values of the aforementioned parameters were 6.93-16.00%, 4.5-12.0%, 16.0-23.55 mg/g, 1.86-2.83 mg/100g, 12.56-49.42 mg/100g and 1.56-2.54%, respectively. Based on the changes of these parameters during fruit development, harvesting at 50 days after fruit set was considerably recommended due to the fruits had optimum maturity and the quality also agreed with market and consumer acceptability. (C) All Rights Reserved
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页码：2063 / 2070
页数：8
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