Anh Huynh - Department of Food Technology, School of Biotechnology, International University, Ho Chi Minh city, Vietnam
Ha Nguyen - Department of Food Technology, School of Biotechnology, International University, Ho Chi Minh city, Vietnam

Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with ۳۰% ethanol and ۱% chitosan, then stored for ۱۵ days at different temperatures (۵ °C or T۵, ۱۰ °C or T۱۰, ۱۵°C or T۱۵ and ۲۵°C or T۲۵). Findings: At refrigeration temperature (below ۱۰ °C), fresh-cut pumpkin could maintain its overall visual quality until the end of storage duration (۱۵ days). The difference in firmness and total carotenoid content between T۵ and T۱۰ suggested chilling injury occurrence when pumpkin was stored under ۱۰°C. Besides, other nutritional parameters of these two treatments such as weight loss, total soluble solid content, total phenolic compounds and antioxidant capacity did not significantly differ from each other. Regardless of their nutritional composition, T۱۵ and T۲۵ became disqualified for consumption on day ۳ and day ۶, respectively due to dramatic shrinkage and microbial development. Limitations: Storage duration should be extended until all treatments reach unacceptable quality.The activity of cell wall degrading enzymes and antioxidant enzymes during storage should be investigated to support this study’s findings. Originality/Value: The preservation of fresh-cut pumpkin can be elevated to ۱۰ °C to avoid chilling damage without altering much of their nutritional value.

fresh–cut, postharvest quality, winter squash