Influence of curing on the quality of winter squash (Cucurbita maxima Duch. var. ebis Takii) stored at different temperatures

Winter squashes (Cucurbita maxima Duch. var ebis Takii) grown commercially under protected environment were harvested and cured at 28 +/- 1 degrees C with RH of 70 +/- 5% for 10 days. Cured squashes were immediately stored at 5 degrees C, 12 degrees C and at ambient conditions for six months. Squashes pre-dried for 10 days at room temperature of 25 +/- 3 degrees C with RE of 45 +/- 10% and stored at the same conditions for 6 months served as the control. Stored winter squashes were monitored monthly for changes in quality that include firmness, soluble solid content (SSC) and sugar levels. Weight loss, mold infection and chilling injury were likewise monitored. This study investigated the effects of curing and storage temperatures on the quality and storability of Ebis squash. Curing in combination with the right storage conditions improved storage quality by increasing SSC and sugars. Curing resulted in an increased level of sucrose and subsequent increase in firmness of the mesocarp at 3 months storage. Accumulation of other sugars like glucose and fructose were of the same trend while galactose, a minor sugar diminished in storage. Weight loss and mold infection were reduced at 5 and 12 degrees C in stored winter squash for 6 months. However, at 5 degrees C development of chilling injury occurred after 3 months of storage. Cured winter squash can be stored with zero mold infection for 3 and 2 months at 12 and PC, respectively while winter squash stored at room temperature (RT) are expected to be free from molds for a month. Uncured winter squash can be stored for 2 months at 12 degrees C but not recommended at RT for long-term storage.