Abstract
Acorn squash fruits (Cucurbita pepo L.) are very sweet and are an excellent source of nutrients and vitamins. Very little information is available about their optimal storage temperature or how to extend their shelf life. The present goal was to elucidate the best storage temperature of this fruit, and to evaluate hot water rinsing and brushing (HWRB) technology to maintain fruit quality for several months. The optimal storage temperature was found to be 15 °C. However, treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months, as indicated by higher fruit firmness, lower decay incidence, and improved retention of green skin color.
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Claims 5
Claim · model-written summary
The optimal storage temperature for acorn squash fruit was 15 °C.
- Taxon
- Cucurbita pepo L.
Cucurbita pepoe1 - Outcome
- optimal storage temperaturee0
- Value
- 15 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal storage temperature was found to be 15 °C”
e1“Acorn squash fruits (Cucurbita pepo L.)”
Claim · model-written summary
Hot water rinsing and brushing at 54 °C for 15 s followed by 15 °C storage maintained fruit quality for 3.5 months.
- Taxon
- Cucurbita pepo L.Cucurbita pepoe1
- Treatment
- HWRB at 54 °C for 15 se0
- Outcome
- fruit qualitye0
- Direction
- maintainede0
- Value
- 3.5 monthse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months”
e1“Acorn squash fruits (Cucurbita pepo L.)”
Claim · model-written summary
Treated fruits retained higher firmness.
- Taxon
- Cucurbita pepo L.Cucurbita pepoe2
- Treatment
- HWRB at 54 °C for 15 se1
- Outcome
- fruit firmnesse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher fruit firmness”
e1“treating the fruits with HWRB at 54 °C for 15 s”
e2“Acorn squash fruits (Cucurbita pepo L.)”
Claim · model-written summary
Treated fruits had lower decay incidence.
- Taxon
- Cucurbita pepo L.Cucurbita pepoe2
- Treatment
- HWRB at 54 °C for 15 se1
- Outcome
- decay incidencee0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lower decay incidence”
e1“treating the fruits with HWRB at 54 °C for 15 s”
e2“Acorn squash fruits (Cucurbita pepo L.)”
Claim · model-written summary
Treated fruits retained green skin color better.
- Taxon
- Cucurbita pepo L.Cucurbita pepoe2
- Treatment
- HWRB at 54 °C for 15 se1
- Outcome
- retention of green skin colore0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“improved retention of green skin color”
e1“treating the fruits with HWRB at 54 °C for 15 s”
e2“Acorn squash fruits (Cucurbita pepo L.)”
The same questions in other papers
heat · disease · Cucurbita pepoPositive and negative results
1 in the opposite direction
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.