2025/11/18 by Gladys Karungari, Ayobami Adeeko, Ginat Raphael +6 · 1 voice
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Postharvest Quality and Shelf Life Management #Advances in Cucurbitaceae Research #Food Science and Nutritional Studies
paper · pdf · doi:10.1080/14620316.2025.2583144
openalex publication_date 2025/11/18 · openalex created_date 2025/11/18 · openalex updated_date 2026/06/23
Acorn squash are a conveniently sized, inexpensive, nutritious vegetable, but the fruit quality of traditional cultivars is often unsatisfactory. New, sweet-tasting acorn squash were developed recently, but data on their fruit development and storability are limited. Our objective was to monitor the physical, carbohydrate, and antioxidant contents of ‘Table Confection’ sweet acorn squash fruits over the course of their development and after cold storage. Fruits were harvested at intervals spanning 15 to 60 days past anthesis (dpa) and assessed for various quality components. Maximum weight and dry matter content were attained at 40 dpa but 60-dpa fruits were firmer, with higher total soluble solids (TSS) (60 dpa: 18%; 40 dpa: 9%), sucrose, and antioxidant contents, and a more intense fruit-flesh colour. After long-term cold storage at either 10°C-RH 70% or 15°C-RH 95%, the fruits that had been harvested at 40 dpa had greatly increased TSS (17%), sucrose content, and flesh-colour intensity, but lost as much as 13% of their weight. The results indicate that if premature harvesting is forced by production or marketing considerations, sweet acorn squash can achieve high quality during cold storage, but at the expense of weight loss in accordance with the duration of storage.