Effect of Storage at Low-oxygen and High-carbon Dioxide Concentrations on Quality of Squash Fruit (Cucurbita maxima Duch.)

Modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage methods were applied to squash fruit for long-term storage. Effects of low temperature storage under condition of low oxygen and high carbon-dioxide concentrations on changes in the appearance and constituents of squash fruit were investigated. Results show that MAP storage retained the pericarp color and increased the redness of flesh of squash fruit. The total sugar content and the a＊ value of the flesh color in MAP storage were higher than those of the control. Moreover, in CA storage, high carbon-dioxide concentration contributed to an increase in the total sugar content. However, low oxygen concentration contributed to the increase of a＊ value of the flesh color and inhibition of the degreening index of the squash pericarp. When squash fruits were stored under the condition of low oxygen and high carbon-dioxide concentration, the total sugar content and the redness of flesh of squash fruit increased and the changes in green color of pericarp were inhibited during three-month storage. These results suggest the possibility of the extension in a period maintaining high quality of squash.