QUALITY CHANGES OF YELLOW SUMMER SQUASH BLOSSOMS (CUCURBITA PEPO) DURING STORAGE

Male and female summer squash (Cucurbita pepo ‘Dixie’) blossoms were stored in vented, polystyrene clamshells (3 blossoms per container) for two weeks at 2.5 and 5.0 °C ±1.0 °C ( 36 and 41 °F). Blossom appearance was visually evaluated every three days and rated as marketable or unmarketable.
Acceptable appearance was retained for 7 days at both 2.5 and 5.0 °C, however microbial rot, petal necrosis, and collapsed tissue were evident by 14 days at both storage temperatures, at which point the blossoms were considered unmarketable.
Weight loss after 7 days in storage averaged 2.3 % at both 2.5 °C and 5.0 °C and it increased to 5.1% and 7.3 % after 14 days at these respective temperatures.
In a separate test, average respiration rate of female flowers varied according to the storage temperature.
During 7 days storage, the respiration rate of female flowers held at 5.0 °C was relatively constant, ranging from 70 to 90 ml-kg^-1 h^-1, however those held at 10.0 °C (50 °F) decreased from 190 to 130 ml-kg^-1 h^-1.

VII International Symposium on Protected Cultivation in Mild Winter Climates: Production, Pest Management and Global Competition

A.M. Villalta, M. Ergun, A.D. Berry, N. Shaw, S.A. Sargent

Edible flowers, respiration, shelf life, postharvest

https://doi.org/10.17660/ActaHortic.2004.659.108