Study on beta -carotene retention and textural changes of pumpkins under different storage conditions.

摘要

In this study, changes in the beta-carotene content and texture of fresh, whole pumpkins (Cucurbita moschata) were evaluated during storage at various temperatures. Immature pumpkins were stored in dark at 20 degrees C and in a freezer at 4, -18 and -40 degrees C. Changes in beta-carotene content and extent of firmness were measured for 10 weeks. Beta-carotene increased on maturation after which, it decreased in all temperatures. Freezing deteriorated the texture but pumpkin kept in dark and at 4 degrees C had firmer texture. Most of the stored pumpkins showed a negative firmness temperature coefficient..