Store or not to store: A comparative study on the physicochemical properties of pumpkin

Abstract

The nutritional value of postharvest pumpkin is affected by different factors, including storage which can maintain or reduce quality. This study was conducted to determine the influence of storage on the physicochemical properties and antioxidant capacity of pumpkins. Storage of raw pumpkins under room temperature (28 ± 2 °C and 60 ± 5% RH) conditions for 20 days was beneficial without unfavorable effects on the fruit weight, flesh thickness, dry matter (DM), and total soluble solids (TSS). Storage changed the pulp color from yellow-orange to orange. Likewise, the rind became orange with a white substance on the surface from mixed colors of green and yellow. Storage positively increased total sugar contents by 10 folds compared to non-stored raw pumpkins. However, storage adversely affected the total flavonoid contents, which resulted in the content's decline. Additionally, the antioxidant capacity (2,2-diphenyl-2-picryl-hydrazyl (DPPH) scavenging radical activity and Ferric Reducing Antioxidant Power (FRAP) assays) exhibited lower values in stored pumpkins. In addition, it would hold the fruits for 20 days avoiding surplus supply in the market, sweeter pulps, and reasonable antioxidant capacity, and a suitable mitigation strategy for postharvest loss.