Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M. F., & Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: an overview. International Journal of Molecular Sciences, 17(6), 835. https://doi.org/10.3390/ijms17060835

Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y., & González-Aguilar, G. A. (2004). Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT-Food Science and Technology, 37(7), 687-695. https://doi.org/10.1016/j.lwt.2004.03.002

Cantwell, M., & Suslow, T. V. (2014). Pumpkin and winter squash: Recommendations for maintaining postharvest quality. University of California, Davis. http://postharvest.ucdavis.edu/        

Clarke, A., & Fraser, K. (2004). Why does metabolism scale with temperature? Functional Ecology, 18(2), 243-251. https:// doi.org/10.1111/j.0269-8463.2004.00841.x

Cortez-Vega, W. R., Brose Piotrowicz, I. B., Prentice, C., & Dellinghausen Borges, C. (2014). Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch). International Food Research Journal, 21(5), 2017-2023.

de Carvalho, L. M. J., Ortiz, G. M. D., de Carvalho, J. L. V., Smirdele, L., & Cardoso, F. d. S. N. (2017). Carotenoids in yellow sweet potatoes, pumpkins and yellow sweet cassava. Carotenoids, 175. https://doi.org/10.5772/67717

de Oliveira Silva, E., do Socorro Rocha Bastos, M., Wurlitz, N., de Jesus Barros, Z., & Mangan, F. (2012). Minimal processing fruits and vegetables. Advances in Fruit Processing Technologies, 23, 217-233.

FAO statistical yearbook. Asia and the Pacific Food and Agriculture. (2014). Retrived from http://www.fao.org/3/a-i3590e.pdf

Gajewski, M., Radzanowska, J., Danilcenko, H., Jariene, E., & Cerniauskiene, J. (2008). Quality of pumpkin cultivars in relation to sensory characteristics. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 36(1), 73-79. https://doi.org/10.15835/nbha36198

Gao, J., Zhu, Y., & Luo, F. (2018). Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam. Food Science and Nutrition, 6(4), 998-1005. https://doi.org/10.1002/fsn3.647

Ghidelli, C., & Pérez-Gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Critical Reviews in Food Science and Nutrition, 58(4), 662-679. https://doi.org/10.1080/10408398.2016.1211087

Gil, M. I., & Beaudry, R. M. (2020). Controlled and modified atmospheres for fresh and fresh-cut produce. Academic Press.

Hernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253. https://doi.org/10.1016/j.foodchem.2008.02.020

Hu, W., Jiang, A., Tian, M., Liu, C., & Wang, Y. (2010). Effect of ethanol treatment on physiological and quality attributes of fresh‐cut eggplant. Journal of the Science of Food and Agriculture, 90(8), 1323-1326. https://doi.org/10.1002/jfsa.3943

Huber, D. J., Karakurt, Y., & Jeong, J. (2001). Pectin degradation in ripening and wounded fruits. Revista Brasileira de Fisiologia Vegetal, 13(2), 224-241. https://doi.org/10.1590/S0103-31312001000200009

Huynh, A. T., & Nguyen, H. V. (2020). Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch). Journal of Horticulture and Postharvest Research, 3(2), 221-234. https://doi.org/10.22077/JHPR.2019.2837.1095

Jackman, R. L., Gibson, H. J., & Stanley, D. W. (1992). Effects of chilling on tomato fruit texture. Physiologia Plantarum, 86(4), 600-608. https://doi.org/10.1111/j.1399-3054.1992.tb02176.x

James, J. B., Ngarmsak, T., & Rolle, R. (2010). Processing of fresh-cut tropical fruits and vegetables: A technical guide. RAP Publication (FAO) eng no. 2010/16.

Jideani, A. I., Anyasi, T. A., Mchau, G. R., Udoro, E. O., & Onipe, O. O. (2017). Processing and preservation of fresh-cut fruit and vegetable products. In Postharvest handling. Intech Open, London, UK. pp. 47-73. https://doi.org/10.5772/intechopen.69763

Lana, M. M., Tijskens, L., & Van Kooten, O. (2005). Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes. Postharvest Biology and Technology, 35(1), 87-95. https://doi.org/10.1016/j.postharvbio.2004.07.001

Lee, Y., Wilson, M., Ross, T., Davies, N., & Stanley, R. (2017, September). Effects of pre-and post-cut storage temperatures on fresh-cut watermelon quality and shelf-life. In Park M H Lee J W  & Jeong C S. IV Asia Symposium on Quality Management in Postharvest Systems. (pp. 249-255). https://doi.org/10.17660/ActaHortic.2018.1210.35

Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003-1008. https://doi.org/10.1016/j.foodchem.2006.08.038

Lukatkin, A. S., & Anjum, N. A. (2014). Control of cucumber (Cucumis sativus L.) tolerance to chilling stress—evaluating the role of ascorbic acid and glutathione. Frontiers in Environmental Science, 2, 62. https://doi.org/10.3389/fenvs.2014.00062

Marriott, N. G., Schilling, M. W., & Gravani, R. B. (2018). Principles of food sanitation. Springer.

Nawirska-Olszańska, A., Biesiada, A., Sokół-Łętowska, A., & Kucharska, A. Z. (2011). Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with Japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria, 10(1), 51-60.

Omamor, I. B., & Hamza, A. (2006). The effects of relative humidity and temperature on disease development in stored date fruits. In Pitt J I. III International Date Palm Conference. (pp. 184). https://doi.org/10.17660/ActaHortic.2007.736.16

Plotto, A., Bai, J., Narciso, J., Brecht, J., & Baldwin, E. J. (2006). Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening. Postharvest Biology and Technology 39(2), 134-145. https://doi.org/10.1016/j.postharvbio.2010.01.007

Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods (Vol. 71). Washington: ILSI press.

Santos, A. R., Da Silva, A. F., Amaral, V. C., Ribeiro, A. B., de Abreu Filho, B. A., & Mikcha, J. M. (2016). Application of edible coating with starch and carvacrol in minimally processed pumpkin. Journal of Food Science and Technology, 53(4), 1975-1983. https://doi.org/10.1007/s13197-016-2171-6

Sargent, S. A., & Maynard, D. N. (2012). Cucurbits. In Crop post‐harvest: science and technology. Wiley-Blackwell, UK, 286-316. https://doi.org/10.1002/9781444354652.ch14

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. https://doi.org/10.4236/ijoc.2017.72009

Soares, A. d. S., Ramos, A. M., Vieira, É. N. R., Vanzela, E. S. L., de Oliveira, P. M., & Paula, D. d. A. (2018). Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin. International Journal of Food Science and Technology, 53(9), 2229-2238. https://doi.org/10.1111/ijfs.13811

Suwannarak, J., Phanumong, P., & Rattanapanone, N. (2015). Combined effect of calcium salt treatments and chitosan coating on quality and shelf life of carved fruits and vegetables. Chiang Mai University Journal of Natural Science, 14, 269-284. https://doi.org/10.1080/10408398.2014.900474

Yang, S., Yan, T., Zhao, L., Wu, H., Du, Z., Yan, T., & Xiao, Q. (2018). Effects of temperature on activities of antioxidant enzymes and Na+/K+-ATPase, and hormone levels in Schizothorax prenanti. Journal of Thermal Biology, 72, 155-160. https://doi.org/10.1016/j.jtherbio.2018.02.005

Yasar, F., Uzal, O., Kose, S., Yasar, O., & Ellialtioglu, S. (2014). Enzyme activities of certain pumpkin (Cucurbita spp) species under drought stress. Fresenius Environmental Bulletin, 23(4), 1093-1099. https://doi.org/10.5772/62235

Zdunic, G. M., Menković, N., Jadranin, M., Novaković, M., Savikin, K. P., & Zivkovic, J. C. (2016). Phenolic compounds and carotenoids in pumpkin fruit and related traditional products. Hemijska Industrija, 70(4), 429-433. https://doi.org/10.3390/molecules24162945