Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch)

Purpose: Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin. Research method: Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%, 30%, 40%, 50%) or chitosan concentrations (0.5%, 1%, 1.5%). All samples were stored for 15 days at 10°C. Main findings: Among four concentrations being applied, the 30% ethanol sample (ET 30) sustained the highest sensory quality until the final day and effectively retained fruit firmness, total soluble solids, total phenolic content compared to the 20% ethanol treatment (ET 20) stored at the same condition. Chitosan application retained better content of carotenoid, phenolic compounds, firmness, and reduced weight loss compared to non – chitosan treatment but there was no significant difference among concentrations. As a result, overall quality index of the coated samples surpassed control ones, especially 1% chitosan. The coating did not affect total soluble solids and antioxidant capacity. Limitations: The investigations of antioxidant and cell wall degrading enzymes were absent to support for the study’s results. Originality/Value: The combination of 30% ethanol and 1% chitosan suggested a possible application in practical context as it outperformed in maintaining the quality and prolonging storage time of the product up to 15 days at 100C.  

Keywords:

edible coatings , fresh-cut , postharvest quality , winter squash