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Changes in the content of polyphenolic acids and carotenoids in zucchini squash fruits (Cucurbita pepo var. giromontina Alef) in relation to the maturity stage and storage conditions

Marek Gajewski, Wiesława Rosłon

Department of Vegetable and Medicinal Plants
Warsaw Agricultural University
Nowoursynowska 166, 02-787 Warszawa, Poland
e-mail: gajewski@alpha.sggw.waw.pl

In the two-year experiment the effect of maturity stage and storage conditions on polyphenolic acid and carotenoid content in zucchini squash fruits was investigated. Fruits were harvested at three maturity stages and then stored for two weeks at 6 and 3°C in normal and controlled atmosphere (CA - 5% CO2 : 3% O2 and 3% CO2 : 3% O2). Polyphenolic acids content depended on the maturity stage and increased during storage by about 30-40%. Lower temperature of storage (3°C) and lower level of oxygen (3%) resulted in higher accumulation of PA than higher temperature (6°C) and a normal level of oxygen (21%). Content of carotenoids decreased by about 40% after storage. In a temperature of 6°C the content of carotenoids was about 40% lower than in 3°C. The maturity stage and CA showed a smaller effect on carotenoids than on polyphenolic acids content.

Gajewski M., Rosłon W., 2002. Changes in the content of polyphenolic acids and carotenoids in zucchini squash fruits (Cucurbita pepo var. giromontina Alef) in relation to the maturity stage and storage conditions. Folia Horticulturae 14/1: 155-162.