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Effect of Storage Periods on Postharvest Quality of Pumpkin

M. A. RAHMAN
Postharvest Technology Division,Bangladesh Agricultural Research Institute (BARI)

M. MIARUDDIN
Postharvest Technology Division,Bangladesh Agricultural Research Institute (BARI)

M. H. H. KHAN
Postharvest Technology Division,Bangladesh Agricultural Research Institute (BARI)

M. A. T. MASUD
Horticulture Research Centre, BARI,

AND M.M. BEGUM
Tuber Crops ResearchCentre, BARI, Gazipur-1701, Bangladesh.

Abstract/ Executive Summary:

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. β-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin.

Keywords: Pumpkin, Postharvest storage, Ambient conditions, Nutritional degradation.

Location: Experimental field of Horticulture Research Centre, BARI, Gazipur

Start Date: 05-05-2010

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Pumpkin

Objectives:

Many studies on the postharvest nutrient destruction and textural changes for fruits and vegetables are available, but no study has been made regarding the decline of nutritional quality of pumpkin during storage at ambient conditions. The objective was to study the degradation of β-carotene and other nutrients of pumpkin during storage under ordinary conditions.

Methodology:

Fruits and treatments: Fully matured fruits of BARI pumpkin-1 and BARI pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur on 05 May 2010. Twenty seven pumpkin fruits were selected with uniform size, shape and colour from each variety. The surface of the selected fruits were cleaned with soft cloths and kept in storage up to 120 days under ambient room conditions (27-31°C and 75-90% RH) (Fig.1). Every fortnight, three fruits represented three replications for each variety were used for determining physico-chemical characteristics. A different set of three fruits from each variety was marked to find out the weight loss, and the same set of fruits was used throughout the whole storage period. Data were recorded every fortnight started on the same day of harvest. Measurements of weight loss: To determine weight loss, individual fruit was weighed with a top pan electronic balance (BP 2100, Sartorius, Germany) at the beginning of the experiment and thereafter each fortnight during the whole storage period. Weight loss was expressed as percentage loss of the initial total weight. Measurement of β-carotene: The estimation of β-carotene was done by the extraction of 3g fruit sample with acetone (Fisher Scientific Ltd., UK) and petroleum ether. It was further purified with acetone, methanolic KOH and distilled water. The resulting solution was filtered with anhydrous sodium sulphate and read on a spectophotometer (T-80, PG Instrument Ltd., UK) at 451 nm against petroleum ether as a blank. A standard graph was plotted using synthetic crystalline β-carotene (Fluka, Germany) dissolved in petroleum ether and its optical density measured at 451 nm (Alasalvar et al., 2005). Measurements of ascorbic acid, total soluble solids (TSS), pH and titratable acidity: Pulp tissues of pumpkin were cut into small pieces. For ascorbic acid measurement, 10 g pulp tissue was immediately homogenized in 50 mL of 3% cold metaphosphoric acid (HPO₃) using a blender for 2 min and filtered through Whatman filter paper No. 2. The clear supernatant was collected for assaying ascorbic acid by 2,6-dichlorophenolindophenol titration following the method of Ranganna (1986). Ten milliliters of aliquot was titrated with 0.1% 2,6-dichlorophenolindophenol solution until the filtrate changed to pink colour persisted for at least 15 seconds and the titration volume of 2,6-dichlorophenolindophenol was recorded. Prior to titration 2,6-dichlorophenolindophenol solution was calibrated by ascorbic acid standard solution. Ascorbic acid content was calculated according to the titration volume of 2,6-dichlorophenolindophenol and results were expressed as mg 100/g fresh weight. Again, 10 grams of pulp tissues was homogenized in 50 mL of distilled water for 2 min using a kitchen blender and filtered through Whatman filter paper No. 2. The supernatant was collected in order to measure total soluble solids using a hand refractometer (Model N-1E, Atago, Japan) and expressed as percentage, pH using a glass electrode pH meter (Delta 320, Mettler, Shanghai) and titratable acidity expressed as citric acid (%) was determined by titration with 0.1 mol/L NaOH to pH 8.1 according to the method by Ranganna (1986). Experimental design and statistical analysis: The experiment was carried out in a completely randomized design (CRD) with three replications. All the analytical works were repeated three times and mean values were used for analysis. The data were subjected to analysis of variance (ANOVA) using the CropState Statistical Software version 7.2. The results showing significant differences were then subjected to mean separation using LSD test at P≤0.05.

Source of Information: Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 ISSN 0258-7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results of the present study showed that long term storage of pumpkin at ambient room temperature and RH led to a considerable degradation of nutritional values of pumpkin particularly in β-carotene, ascorbic acid, and TSS contents. Both storage duration and pumpkin varieties had significant effect on the degradation of these nutritional elements. The rate of degradation of β- carotene and ascorbic acid was much higher during first 30 days of storage. Further studies are required to optimize the storage conditions of pumpkins for maintaining better fruit quality during storage.

Knowledge Management: Journal