Store or not to store: A comparative study on the physicochemical properties of pumpkin
Conference proceedings article
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Rosales R., Photchanachai S., Khanobdee C., Boonyaritthongchai P., Wongs-Aree C.
ผู้เผยแพร่: Institute of Physics
ปีที่เผยแพร่ (ค.ศ.): 2023
ชื่อชุด: IOP Conference Series: Earth and Environmental Science
Volume number: 1182
Issue number: 1
หน้าแรก: 012070
นอก: 17551307
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
The nutritional value of postharvest pumpkin is affected by different factors, including storage which can maintain or reduce quality. This study was conducted to determine the influence of storage on the physicochemical properties and antioxidant capacity of pumpkins. Storage of raw pumpkins under room temperature (28 ± 2 °C and 60 ± 5% RH) conditions for 20 days was beneficial without unfavorable effects on the fruit weight, flesh thickness, dry matter (DM), and total soluble solids (TSS). Storage changed the pulp color from yellow-orange to orange. Likewise, the rind became orange with a white substance on the surface from mixed colors of green and yellow. Storage positively increased total sugar contents by 10 folds compared to non-stored raw pumpkins. However, storage adversely affected the total flavonoid contents, which resulted in the content's decline. Additionally, the antioxidant capacity (2,2-diphenyl-2-picryl-hydrazyl (DPPH) scavenging radical activity and Ferric Reducing Antioxidant Power (FRAP) assays) exhibited lower values in stored pumpkins. In addition, it would hold the fruits for 20 days avoiding surplus supply in the market, sweeter pulps, and reasonable antioxidant capacity, and a suitable mitigation strategy for postharvest loss. © Published under licence by IOP Publishing Ltd.
คำสำคัญ
Comparative Advantage, Pumpkin, Storage Quality, Sustainable Supply
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