Guzmán Laureano, Julirys

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    Caracterización fisicoquímica del fruto inmaduro de nuevas líneas de calabaza que exhiben un color amarillo novedoso
    (2022-05-06) Guzmán Laureano, Julirys; Chávez Jáuregui, Rosa Nilda; College of Agricultural Sciences; Cafaro, Matías; Wessel Beaver, Linda; Department of Food Science and Technology; Zapata Medina, Rocío
    Although immature fruits of all domesticated species of Cucurbita (pumpkin and squash) are edible, it is usually those of C. pepo that are harvested at this stage as summer squash. C. pepo is not widely cultivated in Puerto Rico because of its susceptibility to a variety of diseases. Tropical pumpkin, C. moschata, is widely grown on the island as winter squash, harvested in its mature state. The overall objective of this research was to conduct physicochemical, nutritional, and sensory analyses of immature fruit of recently developed tropical pumpkin lines with a novel yellow color under various storage conditions and in fruits of various ages. To study the effect of storage, immature fruits were stored at 5 and 10 ºC for a period of 14 and 16 days, respectively. Changes in O2 and CO2 composition within sealed bags, weight, color, visual quality, and chemical characteristics (pH, acidity, Brix, vitamin C, beta-carotene, phenolics, and antioxidant capacity) were measured before and after storage. The effect of fruit age (1 to 5-day-old fruit) on fruit diameter, length, weight, and color was evaluated. A sensory panel of 100 participants evaluated the general acceptability and appearance of immature tropical pumpkin fruits. Over the 14-to-16-day storage period, O2 decreased, and CO2 increased within sealed bags. The increase in CO2 was greater at 10 ºC. Weight loss during storage ranged from 2.22% to 3.11%. There were decreases in luminosity and hue angle, but not chroma, and fruits became more difficult to penetrate after storage. Fruits exhibited a decrease in pH, vitamin C, beta-carotene, antioxidant activity, and increased Brix, acidity, and phenolics during storage. The effect of storage temperature on chemical characteristics was significant only for acidity, beta-carotene, and antioxidant activity; there were fewer changes in fruits stored at 10 ºC. Older fruits tended to have a lower percentage luminosity, with a somewhat more saturated orange color (increased chroma and decreased hue angle), compared to younger fruits. The nutritional composition of immature tropical pumpkin fruits was like that of C. pepo summer squash. General acceptance ranged from "I neither like nor dislike" to "I like it extremely" and overall appearance ranged from "I like it slightly" to "I like it extremely". Tropical pumpkin in its immature state is a nutritionally valuable fruit with an attractive appearance and good general consumer acceptance. Two-day-old fruits stored at 10 °C better retained their chemical characteristics than did fruits stored at 5 °C. The immature fruits of these uniquely colored tropical pumpkin lines are a potentially high-value product for Puerto Rico or other areas where C. pepo cannot be grown.