Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
SILVA, Ana Veruska Cruzda et al. Temperature and packaging of minimally processed pumpkin (Curcubita moschata). Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp. 391-394. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612009000200025.
The present work aimed to evaluate the efficiency of different storage temperatures and packing materials for pumpkin fresh cuts. Pumpkin cuts of 5 x 10 cm were packed in polystyrene trays covered with polivynilchloride film or in vacuum high density polyethylene bags. The trays and bags were kept at 5 and 10 °C for 12 days. Soluble solids, total titratable acidity, pH, vitamin C, and color of pumpkin cuts were evaluated every 3 days. The different temperatures did not affect the storage of the pumpkins. However, packaging with PVC film allowed a longer conservation by keeping the pumpkin quality attributes up to the 9th day, except for the color which undergone minor alterations when stored within a vacuum pack.
Keywords : Curcubita moschata; minimum processing; quality.