POSTHARVEST QUALITY OF ZUCCHINI (CUCURBITA-PEPO L) FOLLOWING HIGH HUMIDITY HOT AIR DISINFESTATION TREATMENTS AND COOL STORAGE

Zucchini (Cucurbita pepo L.) were disinfest by a high humidity hot air treatment (HT) to a fruit core temperature of 45 degrees C for 30 min , and then stored at 7-8 degrees C. Skin yellowing (indicated by perce ntage yellowing and hue angle) generally increased with storage time, and was exacerbated by HT. While zucchini quality can be maintained fo r up to 11 days following HT, it appears that chilling injury prior to such treatment reduces the ability of the fruit to withstand this met hod of disinfestation.