Changes in starch and soluble sugar concentrations in winter squash mesocarp during storage at different temperatures |
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| Authors: | Daisuke Kami Takato MuroKeita Sugiyama |
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| Institution: | National Agricultural Research Center for Hokkaido Region, NARO, 1 Hitsujigaoka, Toyohira, Sapporo, Hokkaido 062-8555, Japan |
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| Abstract: | The effects of storage at 5, 10 or 15 °C for 6 months on the concentrations of starch and soluble sugar in winter squash (Cucurbita maxima Duch.) cultivar ‘TC2A’ fruits were examined. Starch contents were significantly lower at 15 °C than at the other temperatures, although concentrations decreased throughout the storage period at all temperatures. Total soluble sugar contents increased during the first 3 months of storage regardless of temperature, and decreased at 5 °C or 15 °C, but not at 10 °C after 6 months. Myo-inositol and raffinose concentration patterns were more complex, and may reflect some role in regulating fruit metabolism during storage that may be important in maintaining overall squash fruit quality. |
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| Keywords: | Cucurbits Raffinose Starch Storage Winter squash |
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