Effects of pre-shipping storage conditions on buttercup squash quality rots

Buttercup squash fruit (Cucurbita maxima D.) 'Delica' grown at the Pukekohe Research Centre, New Zealand, and harvested at commercial maturity were su bjected to combinations of different storage temperatures (5, 10, 15, 20, a nd 25 degrees C) and storage durations (7, 14, 21, and 28 days). Fruits wer e then stored at 12-14 degrees C for 14 days to simulate transportation by refrigerated ship to Japan. After simulated refrigerated shipping (SRS), fr uit were held for 7 days at ambient temperatures (15-20 degrees C) before b eing assessed for incidence of rots on fruit, weight loss, dry matter conte nt of flesh, soluble solids of flesh, flesh colour, and skin colour. Rots o ccurred only on fruit that had been stored at 5 or 10 degrees C before SRS as a result of chilling injury. All fruit stored at 5 degrees C for 28 days had some degree of rot. With the exception of fruit stored at 5 degrees C, the rate of weight loss increased with increasing temperature and duration of pre-shipping storage. Soluble solids concentration (%) levels remained between 10 and 11% for all treatments except for fruit that were stored for 28 days at 20 degrees C (11.5%) or 25 degrees C (13.0%). Dry matter conten t remained reasonably constant regardless of pre-shipping storage temperatu re and duration (29.0-33.5%). Flesh colour of fruit became darker (more ora nge) during storage, and the rate of colour change became greater as temper ature and duration of storage increased. Skin colour did not change in frui t that were stored at 10 degrees C before SRS but became lighter green (mor e yellow) at the other temperatures with increasing duration of storage.