Article Info 제28권 1호 강원 농업생명환경연구 Vol.28, No.1, pp.1-9, 2016
Title Effect of NaOCl and Citric Acid Pre-treatment for Long-term Storage of Winter Squash‘Bochang’
Author Park, D. S.1 , J. Y. Hyun1 , H. S. Kown2 and C. S. Jeong1*
Institutions 1Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea
2Nonghyup Food Research Institute, Seoul 06797, Korea 
Abstract This study was done to investigate proper long term storage temperature of squash ’Bochang’ after pre-treatment with NaOCl and citric acid. Weight loss was somewhat higher in citric acid treatment group than NaOCl treatment and it is lower in 7℃ than 10℃ treatment. Decay rate the loss percentage after 2 months, it appeared as Untreated > NaOCl > citric acid. In both sterilization treatment groups, storage at 10℃ is better than 7℃ and stored up to 5 months with very low difference of about 2%. Soluble solids content was higher in NaOCl treatment than citric acid and it was higher in 7℃ than 10℃. At the beginning of storage total soluble solids content (TSS) was about 14°Brix and 4 months after storage it was reached about 17°Brix and then a decreasing trend was observed. Higher firmness values were observed in NaOCl treatment than control and treatments in 7℃ were firmer than 10℃. No significant difference was observed among the sterilization treatments regarding flesh color, a slightly higher values were recorded in 10℃ than 7℃. Starch content immediately after harvest was about 20% and reduced after 3 months storage, no significant difference was observed in storage temperature and sterilization treatments. Squash sugar content is mainly non reducing sugar sucrose and reducing sugar (glucose+fructose) were about 2 times of the content. The decline in sugar content was higher in citric acid treatment than the others and it was higher in 7℃ than 10℃. Even though; there exist no certain data regarding total phenolic content during storage period and sterilization period, it showed a tendency to an increasing storage 6 months.
Keyword Decay rate, Firmness, Soluble solids content, Starch, Sugar, Total phenol, Weight loss.
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