Comparison of pumpkin storage with and without cooling for postharvest quality and storage performance

Pumpkin is among the vegetable species that are widely consumed as desert in our country with an increased production in recent years. Pumpkin desert is famous in Antalya as it is served and consumed in various restaurants and hotels. Desert made from pumpkin have become a brand in Antalya's cousin culture as well. Despite its high demand and economic importance, pumpkin is stored mostly outsides of the restaurants at room temperatures without controlled cooling. Storage of pumpkins in these conditions are exposed to decay as well as significant losses in quality and quantity. Pumpkins are usually stored outside of the restaurants in conditions without temperature and humidity control. Under this conditions decay rate and severity can be reach up to high levels. For this reason, pumpkins that are stored in un-cooled outdoor conditions are among the products with short postharvest life and short storage period. Beside decay, if these products are not stored in the appropriate environment, they lose quality in a short time after being harvested and the nutritional value is reduced as well. In this study, the pumpkins harvested at the optimal harvesting stage and stored in two different conditions, under cold (3° and 8°C temperature and 70±5% relative humidity) and under conditions without cooling for 6 months. During the storage period, pumpkins samples taken at 30 days intervals from different storage conditions and various quality analyses were conducted (weight losses, total soluble solids (TSS), titratable acidity (TA), sugar composition, vitamin C (L-ascorbic acid), total phenolics, carotenoid content, fruit color, taste and decay development) to determine storage performance and nutrition quality of pumpkins. As a result of the study, it was determined that temperature and humidity values during storage in uncontrolled conditions are very variable during the day and night and this situation affected the product and storage quality negatively. Pumpkins stored at 3° and 8°C temperature was showed lower weight loss than the control fruits. Storage of pumpkins at controlled conditions resulted higher TSS, TA, L-ascorbic acid, total carotenoid and phenolic content. While the amount of glucose and fructose increased, sucrose decreased during storage. Sucrose was to be the dominant sugar in pumpkins. In terms of the decay rate and severity 8°C temperature was more effective than the control and 3°C temperature. As a result of the study, it was determined that pumpkins can be stored for 180 days at 8°C and 70 ± 5% relative humidity.