Storage rots, compositional analysis, and sensory quality of three cultivars of buttercup squash

Abstract

The susceptibility of ‘Delica’ buttercup squash (Cucurbita maxima D.) harvested at different maturities to develop rots in storage is reportedly associated with aspects of flesh composition. The flesh composition and incidence of storage rots of two new cultivars of buttercup squash—‘Kaboten’ and ‘Hybrid 176’, were compared with ‘Delica’ to see if this association extended across cultivars. Sensory quality of the new cultivars was also compared with ‘Delica’, the New Zealand export industry standard. ‘Kaboten’ had a lower proportion of fruit with rots between 4 and 16 weeks of storage at 12°C but there was no difference among cultivars during the 0-6 weeks field-to-market period for export squash. After 20 or more weeks of storage, a high proportion of fruit (10-30%) of all cultivars had rots. Although there were compositional differences among cultivars, they were not associated with storage life. ‘Kaboten’, the better keeping cultivar, could not be distinguished from ‘Delica’ by dry matter (DM), starch, sugar, or titratable acid levels. ‘Delica’ was the most liked cultivar and ‘Kaboten’ and ‘Hybrid 176’ were rated equally behind ‘Delica’. ‘Hybrid 176’ had a drier texture than the other cultivars and this was probably the result of its higher DM and starch contents at harvest. © 1995 The Royal Society of New Zealand.