New Zealand Journal of Crop and Horticultural Science abstracts
Short communication
Storage rots, compositional analysis, and sensory quality
of three cultivars of buttercup squash
PAUL L. HURST
VIRGINIA K. CORRIGAN
PATRICIA J. HANNAN
ROSS E. LILL
New Zealand Institute for Crop & Food
Research Limited
Levin Research Centre
Private Bag 4005
Levin, New Zealand
Abstract The susceptibility of `Delica' buttercup squash
(Cucurbita maxima D.) harvested at different maturities to
develop rots in storage is reportedly associated with aspects of flesh
composition. The flesh composition and incidence of storage rots of two new
cultivars of buttercup squash--`Kaboten' and `Hybrid 176', were compared with
`Delica' to see if this association extended across cultivars. Sensory quality
of the new cultivars was also compared with `Delica', the New Zealand export
industry standard. `Kaboten' had a lower proportion of fruit with rots between
4 and 16 weeks of storage at 12deg.C but there was no difference among
cultivars during the 0-6 weeks field-to-market period for export squash. After
20 or more weeks of storage, a high proportion of fruit (10-30%) of all
cultivars had rots. Although there were compositional differences among
cultivars, they were not associated with storage life. `Kaboten', the better
keeping cultivar, could not be distinguished from `Delica' by dry matter (DM),
starch, sugar, or titratable acid levels. `Delica' was the most liked cultivar
and `Kaboten' and `Hybrid 176' were rated equally behind `Delica'. `Hybrid 176'
had a drier texture than the other cultivars and this was probably the result
of its higher DM and starch contents at harvest.
Keywords composition; Cucurbita maxima; buttercup
squash; sensory quality; squash; storage rots
New Zealand Journal of Crop and Horticultural Science, 1995, Vol. 23:
89-95
0114-0671/95/2301-0089 $2.50/0 (c) The Royal Society of New Zealand
1995
PDF file of entire paper: medium quality (543K); (scanned from paper original: notes about this process)
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